- 3 tablespoons unsalted butter, divided
- 1 lb (450g) beef stew meat, cut into about 1-inch cubes
- 1 onion, chopped
- 1 cup sliced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- ½ red bell pepper, diced
- 8 cups beef stock
- ¼ cup red wine
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon dried basil
- salt and pepper, to taste
- ⅔ cup frozen green peas
- parsley, for garnish
- In a large pot, add 2 tablespoons butter and cubed meat. Cook for 4-5 minutes. Remove from the pot leaving the juices.
- Add the remaining tablespoon butter, together with the onion, celery, carrots, garlic, potatoes, bell pepper, and cook for about 8 minutes.
- Add all the remaining ingredients, except peas and parsley, to the pot (beef, stock, wine, thyme, bay leaf, basil, salt and pepper). Bring to a boil, reduce the heat, cover and simmer for 30-35 minutes. Add the green peas 5 minute before the soup is done. Remove the bay leaf before serving. Garnish with parsley. Enjoy!
Source: Yummy Addiction
Share It To Your Friends!
Loading...
