Date: 21:08:00 on Thursday, October 29, 2009
Name: Tattoo Lady
Subject: Beef and Potato Soup

1 1/4 lbs beef stew meat (cut into bite size pieces)
1 1/2 Tbsp Oil
1 lg. Onion, chopped (or to taste, we used a 1/2 of one)
1 Celery stalk, chopped (about 1 cup)
8 oz. Mushrooms, thinly sliced
1 Carrot, chopped (about 1 cup)
1 Garlic clove, minced
6 cups Beef Broth, low sodium
3/4 cup canned crushed Tomatoes, in puree
1/3 cup Dry Red Wine
1/2 tsp Dried Thyme
1 1/2 tsp Worcestershire Sauce
2 lg. Russet Potatoes, peeled and cubed
Salt and Pepper to taste

1. Heat oil in a large stockpot over medium high heat. Add meat and brown on all sides.

2. Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring over medium heat for 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring for 3 minutes. Add remaining ingredients except potatoes. Add beef.

3. Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return to a simmer. Cook, partially covered, for another 20 minutes or until potatoes are tender.

Serves 8.
approx. 280 cal, 11g fat, 21g protien, 23g carbs, 2g fiber, 380g sodium.

• Beef and Potato Soup - Tattoo Lady 21:08:00 10/29/2009 (0)