Beef Soup With Red Wine

11/2lbs       beef steak (cut into 1inch cubes

2Tbsp         olive oil

3cloves       garlic (minced)

1                 onion (diced)

2stalks        celery (diced)

2                 carrots (diced)

3                 potato (diced)

1&1/2c       Red Wine

3                 bay leaves

2sprigs        thyme

1/2tsp          ground coriander

1/4tsp         black pepper

8c              beef broth

Directions:

– Cut and prepare beef, garlic, onion, celery, and carrots.

– Season beef with salt and black pepper.

– Heat oil on high and brown beef well.

– Add garlic, onion, celery, and carrots, saute until vegetables are tender.

– Add Red Wine, bay leaves, thyme, coriander, black pepper.

– Reduce wine for 2 minutes.

– Add broth and potatoes, bring to a boil.

– Reduce heat to a medium-low heat for 30-40 minutes until beef is tender.

– Remove thyme and bay leaves before serving.

Biscuits are great to serve along with this soup.

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