Hearty Red Wine Bean and Beef Soup

Red wine bean and beef soup in a shallow white bowl.

Rich, robust and full flavored, this Bean and Beef Soup is a hearty meal. A perfect warm blanket Winter soup to keep you cozy.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 30

Cook Time 2

Total Time 2 30

Servings

Calories 412kcal

Author Lea Ann Brown

Ingredients

6 Tablespoons Neutral oil divided. Canola and vegetable oil work well here.
1 cup Sweet onion chopped
1 cup Celery chopped
1 cup Carrot chopped
3 Bell peppers stemmed, seeded and diced. I like to use a package of the tri-colored peppers.
4 Cloves garlic diced
2 pounds Top Sirloin Beef Steak cut into bite sized pieces
All purpose flour enough to coat meat
1 teaspoon Summer Savory dried
1 teaspoon Basil dried
½ teaspoon Chile powder Preferably New Mexico red chile powder or ancho chile powder.
1 Tablespoon Kosher Salt
1 teaspoon Freshly ground black pepper
6 cups Beef broth
1 Tablespoon Honey
1 Tablespoon Pickapeppa or Worcestershire sauce
2 cups Hearty red wine Merlot or Cabernet work well here
¼ cup Tomato paste
3 ½ Cups Cooked dried beans ½ pound dried beans will equal about 3 ½ cups when cooked.
Sour cream

Instructions

In a large skillet heat 2 tablespoons of the oil over medium heat. When oil is hot, add the chopped onion, carrot and celery and sauté until soft, about 5 minutes., stirring occasionally. Add the bell peppers, and sauté another 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Remove from heat and stir in Summer savory, basil, chili powder, salt and pepper. Set aside.
Toss the cubes of steak with flour and shake off access flour. In a Dutch oven, heat 4 tablespoons of oil and brown beef on both sides. Do this step in two batches as not to overcrowd the meat. You want a good sear on the pieces of steak. Too crowded of a pan will create a steaming effect.
Add the beef stock, honey, Pickapeppa sauce, wine, tomato paste and bring to a boil. Then reduce heat to a simmer and cook uncovered for 30 minutes.
Stir in the cooked beans and vegetable mixture. Turn down heat to very low and let simmer partially covered until the flavors are blended. About 30 minutes. Serve garnished with a dollop of sour cream.

Notes

Tip for Success

Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Nutrition