Beef Stoup
Ingredients
- 2 lbs sirloin, tips cut in chunks ⓘ
- 5 carrots, peeled and cut in chunks
- 4 potatoes, cleaned and cut in chunks
- 6 ounces white pearl onions ⓘ
- 3 stalks celery, cut in chunks
- 8 ounces mushrooms (if small, left whole, if large, cut in half) ⓘ
- 1 cup green beans, cleaned, trimmed and cut in thirds (halves if smaller) ⓘ
- 1 (15 ounce) can diced tomatoes ⓘ
- 2 cups red wine, plus ⓘ
- 1/2 cup red wine ⓘ
- olive oil ⓘ
- salt and pepper ⓘ
- 1 sprig fresh thyme ⓘ
- 2 bay leaves ⓘ
- 2 garlic cloves, crushed ⓘ
Instructions
- In a stockpot, heat olive oil and brown beef. Cover with water and add the 2 cups of red wine. in a cheesecloth, wrap the fresh thyme, bay leaves, garlic cloves, and black peppercorns and add to simmering beef (I actually use tea diffusers instead of cheesecloth, just pop everything in the diffuser and hang into the pot).
- Once it starts to simmer, add the carrots, onions, and celery.
- Let cook on medium heat. once meat is almost ready, about 20-25 minutes, add the rest of the veggies and the remaining red wine. Cook until potatoes are tender, but not mushy.
- Adjust to taste with salt and pepper and serve.
Nutrition & Diet Analysis (per serving)
719
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).