Vegetable and Beef Soup

INGREDIENTS

• 1 3/4 lb chuck roast cut into 1 inch pieces
• 2 tbsp flour
• 1/2 tbsp Maggie sauce or sub 1 tbsp worcestershire sauce
• salt to taste
• olive oil
• 1 onion diced
• 2 carrots diced
• 2 ribs celery diced
• 6 cloves garlic minced
• 6 cups beef broth or water with 2 tbsp beef bouillon
• 12 oz dark beer or dry red wine
• 8 oz mushrooms sliced
• 12 oz frozen mixed vegetables
• 2 potatoes cut into 1/2 in pieces
• few sprigs of fresh thyme, oregano, rosemary
• 2 bay leaves
• 1 tbsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp pepper
• 1/2 tbsp garlic butter seasoning or garlic powder
• 2 tbsp tomato paste

DIRECTIONS

1. Add Maggi sauce and flour to the beef. Toss until well coated.
2. Heat a large pot over medium heat. Add in 1 tbsp olive oil and saute the mushrooms until golden brown, about 5 minutes. Remove and set aside.
3. Heat 1 tbsp of olive oil. Add in the diced onion, carrots, and celery. Sprinkle on a pinch of salt and sauté until the onions are lightly browned, about 4 minutes. Remove and set aside.
4. Add another tbsp of olive oil to the pot. Add in the beef and brown for 2-3 minutes on all asides.
5. Add 2 tbsp of tomato paste, all the spices, and minced garlic. Combine with the beef and sauté for 1 minute.
6. Return the sautéed onion, celery, and carrots to the pot. Add in the rest of the ingredients except the potatoes and mushrooms. Cover and simmer on low for 1 hr 20 min or until the beef is tender. Stir occasionally to make sure the ingredients aren’t sticking to the bottom of the pot.
7. Uncover the pot and add the mushrooms and potatoes. Simmer for 15 minutes or until the potatoes are tender. The last 5 minutes of the cook time add the frozen mixed vegetables.
8. Skim off the excess fat from the top of the soup with a spoon. Pick out the herb stems and bay leaves. Adjust the salt to taste.
9. Serve with crusty bread, gouda grilled cheese sandwich, or crackers. Enjoy!