Warm And Nourish Your Body With This Tasty Beef and Vegetable Soup

Serves 6

1 pound Sirloin Tip steak, trimmed & cut into 1/2” pieces

2 T Soy sauce

2 T Fat (Duck, Beef, Ghee, etc.)

1 pound Cremini Mushrooms, quartered

2 Onions, chopped

2 T Tomato paste

2 Garlic cloves

½ C Red wine

4 C Organic Beef Broth

1 ¼ C Chicken Broth

4 Carrots cleaned and cut into 1/2” pieces

1 Bay leaf

1 T Organic unflavored gelatin

½ C water

2 T Fresh parsley, chopped

Salt & Pepper

Marinate beef in soy sauce for at least 15 minutes.

Heat fat in Dutch oven over medium-high heat, add onions and mushrooms. Cook until onions start to

brown about 10 minutes. Transfer onions and mushrooms to a bowl.

Add beef & cook, stirring on occasion, until liquid evaporates, and meat starts to brown. Add tomato

paste and garlic to pot and cook, stirring so the garlic doesn’t burn for about 30 seconds. Stir in wine,

scraping bottom of pot with wooden spoon to loosen browned bits, and cook until liquid reduces and

becomes syrupy, 1-2 minutes.

Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onions to pot and

bring to a boil. Reduce heat to low, cover and simmer until vegetables and meat area tender, about 25-

30 minutes. Remove from heat and remove and discard bay leaf.

While waiting for soup to cook, sprinkle the gelatin over cold water and allow it to soften for about 5

minutes. Add the gelatin mixture to the soup and stir until completely dissolved. Stir in parsley and

season with salt and pepper and serve.

Enjoy!

Adapted from Cooks Illustrated