Hearty Mushroom And Beef Soup

• 1 lb. fresh sliced mushrooms
• 2 lb. boneless chuck, cut in cubes
• 1 (1 lb. 12 oz.) can whole crushed tomatoes
• 1 3/4 tsp. instant minced garlic
• 3/4 c. sliced carrots
• 1/2 c. water
• 1/2 c. red Burgundy wine
• 1/2 c. cooking oil, divided
• 1 c. chopped onion
• 6 c. beef broth
• 1 3/4 tsp. salt
• 1 1/2 tsp. oregano
• 1 bay leaf
• 3 Tbsp. cornstarch
• 1 c. cooked rice

1. In large saucepan, heat 2 tablespoons oil.
2. Add mushrooms and saute until golden.
3. Remove and set aside.
4. Add remaining 2 tablespoons oil and heat until hot.
5. Add 1/2 of the beef cubes. Brown well on all sides.
6. Remove and set aside.
7. Add onion and remaining beef cubes.
8. Saute until meat is brown and onions are golden.
9. Return all meat to pot.
10. Add broth, tomatoes, salt, oregano, garlic and bay leaf.
11. Bring to a boil.
12. Reduce heat and simmer covered until meat is almost tender, about 1 1/2 hours. Add carrots and simmer covered for 7 minutes.
13. Mix cornstarch and water.
14. Stir into soup along with rice and mushrooms.
15. Cook and stir until soup is slightly thickened and mushrooms and rice are heated, about 20 minutes.
16. Stir in wine.
17. Heat 2 minutes longer.

mushrooms, boneless chuck, tomatoes, garlic, carrots, water, red burgundy wine, cooking oil, onion, beef broth, salt, oregano, bay leaf, cornstarch, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807248 (may not work)