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

Lisa Holderness Brown
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

30 mins
2 hrs


Ingredient Checklist


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.

  • 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.


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; protein 31.6g; carbohydrates 37.2g; dietary fiber 4.9g; sugars 7.1g; fat 20.4g; saturated fat 8g; cholesterol 98.8mg; vitamin a iu 3335.9IU; vitamin c 25.9mg; folate 50.7mcg; calcium 77.2mg; iron 4.1mg; magnesium 64.8mg; potassium 1238.5mg; sodium 615.8mg.

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
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
Rating: 3 stars
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