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Steak and Red Wine Soup

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Ingredients (serves 6-8)

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 3-4 cloves garlic, minced
  • 2 pounds rare to medium rare steak, NY Strip, top sirloin, etc., ½-inch diced
  • 4 cups beef broth
  • 1 cup dry red wine
  • 28 ounces canned crushed tomatoes
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons steak sauce
  • 1 teaspoon hot pepper sauce
  • ½ teaspoon black pepper
  • Salt, to taste

Directions

  1. Heat the olive oil in a 7-quart Dutch oven over medium-high heat and sauté the onions, carrots, celery and garlic until the vegetables are beginning to soften, about 8-10 minutes.
  2. Stir in remaining ingredients and bring to a boil.
  3. Reduce the heat, cover the pan and simmer 30 minutes, stirring occasionally.
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