Nutrition per serving may change if servings are adjusted.
2 pounds boneless chuck roast, cut into 1-inch pieces
½ teaspoon ground pepper
1½ teaspoons kosher salt, divided
1 tablespoon extra-virgin olive oil
1 cup dry red wine (see Tip)
6 medium red potatoes, cut into 1-inch pieces
2 cups chopped onions
2 large carrots, chopped
1 cup sliced baby bella (cremini) or white mushrooms
1 (15 ounce) can fire-roasted crushed tomatoes
3 cloves garlic, minced
4 cups low-sodium beef broth
2 sprigs fresh thyme
1 bay leaf
½ cup reduced-fat sour cream
¼ teaspoon ground pepper
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 ½ teaspoon salt. Bring to a boil. Reduce heat to a simmer, cover and cook until the beef is tender, about 1½ hours.
Whisk sour cream and pepper in a small bowl. Serve the soup topped with the sour cream.
Tip: Water or additional broth may be substituted for the red wine, if you like.
483 calories;20 g fat(8 g sat); 5 g fiber; 37 g carbohydrates; 32 g protein; 51 mcg folate; 99 mg cholesterol; 7 g sugars; 0 g added sugars; 3,336 IU vitamin A; 26 mg vitamin C; 77 mg calcium; 4 mg iron; 616 mg sodium; 1,239 mg potassium
Vitamin A (67% daily value), Vitamin C (43% dv), Iron (22% dv)