Chunky Beef And Vegetable Soup

• 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
• 1 teaspoon salt, divided
• 1 teaspoon salt-free seasoning blend, divided
• 3/4 teaspoon pepper, divided
• 2 tablespoons olive oil, divided
• 4 large carrots, sliced
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 2 garlic cloves, minced
• 1 cup Burgundy wine or additional reduced-sodium beef broth
• 4 cups reduced-sodium beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

1. Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan.
2. In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer.
3. Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours.
4. Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.

beef stew meat, salt, salt, pepper, olive oil, carrots, onion, sweet red pepper, green pepper, garlic, wine, beef broth, tomatoes, tomato paste, worcestershire sauce, bay leaf, potatoes

Taken from www.tasteofhome.com/recipes/chunky-beef-and-vegetable-soup/ (may not work)