Plenty of veggies--and of course, meat and potatoes--guarantee that this ode to the classic Sunday supper will satisfy even the hungriest diners. Source: EatingWell Magazine, Soup Cookbook

Lisa Holderness Brown
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

483 calories; 20.4 g total fat; 8 g saturated fat; 99 mg cholesterol; 616 mg sodium. 1239 mg potassium; 37.2 g carbohydrates; 4.9 g fiber; 7 g sugar; 31.6 g protein; 3336 IU vitamin a iu; 26 mg vitamin c; 51 mcg folate; 77 mg calcium; 4 mg iron; 65 mg magnesium;

Reviews (2)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/24/2019
Nice flavor but the meat ends up being very tough and hard to chew. My family didn't want it again because of that. Read More
Rating: 3 stars
11/17/2018
I made the recipe as written. It was OK but it did not have much "depth" of flavor. I thought the 1 cup of red wine was overpowering. I didn't have enough herbs/spices to make it flavorful. I would have added rosemary more thyme margorem and some basil and added thickener to it. I would have reduced the red wine to maybe 1/2 cup. Read More