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Prep Time:30 minsAdditional Time:1 hr 30 minsTotal Time:2 hrsServings:8Yield:12 cupsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hr 30 minsTotal Time:2 hrsServings:8Yield:12 cups
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr 30 mins
Additional Time:
1 hr 30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:8
Servings:
8
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
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Ingredients
2poundsboneless chuck roast, cut into 1-inch pieces
½teaspoonground pepper
1 ½teaspoonskosher salt, divided
1tablespoonextra-virgin olive oil
1cupdry red wine (see Tip)
6mediumred potatoes, cut into 1-inch pieces
2cupschopped onions
2largecarrots, chopped
1(15 ounce) canfire-roasted crushed tomatoes
3clovesgarlic, minced
4cupslow-sodium beef broth
2sprigsfresh thyme
1bay leaf
½cupreduced-fat sour cream
¼teaspoonground pepper
DirectionsSeason beef with pepper and 1 teaspoon salt. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 4 minutes. Add wine and bring to boil, scraping up browned bits. Add potatoes, onions, carrots and mushrooms. Cook, stirring occasionally, for 1 minute. Add tomatoes, with their juices, and garlic. Cook, stirring occasionally, for 1 minute.Add broth, thyme, bay leaf and the remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover and cook until the beef is tender, about 1 1/2 hours.Whisk sour cream and pepper in a small bowl. Serve the soup topped with the sour cream.TipsTip: Water or additional broth may be substituted for the red wine, if you like.To make ahead: Refrigerate for up to 4 days.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Season beef with pepper and 1 teaspoon salt. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 4 minutes. Add wine and bring to boil, scraping up browned bits. Add potatoes, onions, carrots and mushrooms. Cook, stirring occasionally, for 1 minute. Add tomatoes, with their juices, and garlic. Cook, stirring occasionally, for 1 minute.Add broth, thyme, bay leaf and the remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover and cook until the beef is tender, about 1 1/2 hours.Whisk sour cream and pepper in a small bowl. Serve the soup topped with the sour cream.TipsTip: Water or additional broth may be substituted for the red wine, if you like.To make ahead: Refrigerate for up to 4 days.
Season beef with pepper and 1 teaspoon salt. Heat oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 4 minutes. Add wine and bring to boil, scraping up browned bits. Add potatoes, onions, carrots and mushrooms. Cook, stirring occasionally, for 1 minute. Add tomatoes, with their juices, and garlic. Cook, stirring occasionally, for 1 minute.
Add broth, thyme, bay leaf and the remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover and cook until the beef is tender, about 1 1/2 hours.
Whisk sour cream and pepper in a small bowl. Serve the soup topped with the sour cream.
Tips
Tip: Water or additional broth may be substituted for the red wine, if you like.
To make ahead: Refrigerate for up to 4 days.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)483Calories20gFat37gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
