Hearty Meaty Fall Soup
If you have around 45 minutes to spend in the kitchen, Hearty Meaty Fall Soup might be an awesome
Hearty Healthy Beef Stew
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 9 Points
Cuisine
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 2 bay leaves
- 1 1/4 pounds beef stew meat
- 14 ounces can diced tomatoes
- 1 carrot, minced
- 3 carrots, peeled and cut into 1-inch chunks
- 1 stalk celery, minced
- 3 tablespoons fresh parsley, minced
- 1 1/2 teaspoons fresh thyme, minced
- 2 cloves garlic, minced
- 4 teaspoons olive oil
- 1 small onion, minced
- 12 pearl onions
- 1 1/2 cups peas (if frozen, thawed)
- 5 mediums potatoes, peeled and cut into 1-inch chunks
- 3/4 cup red wine
- Salt and pepper to taste
Instructions
In a medium dutch-over or heavy soup pot, heat oil over medium-high heat.
Saute minced carrots, celery an onions until translucent, about 5 minutes.
Add beef and garlic, saute until browned, about 5 minutes.
Add pearl onions, carrots, potatoes and 1.5 cups hot water. Cook covered and additional 45 minutes.
Add peas and cook an additional 5 minutes.
Add parsley and salt and pepper to taste. Discard bay leaves and serve with a hearty bread.
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