Beef Vegetable Soup

• 1 lb sirloin tip steak, fat trimmed, and cut into 1/2 inch pieces
• 2 tablespoons soy sauce
• 1 teaspoon vegetable oil
• 1 lb cremini mushroom, stems trimmed, caps cleaned and quartered
• 1 large onion, chopped (1 and 1/2 cups)
• 2 tablespoons tomato paste
• 1 medium garlic clove, minced (about 1 tsp)
• 12 cup red wine
• 4 cups beef broth
• 1 34 cups low sodium chicken broth
• 4 medium carrots, peeled and cut into 1/2 inch pieces (about 2 cups)
• 2 medium celery ribs, cut into 1/2 inch pieces (about 3/4 cup)
• 1 bay leaf
• 1 tablespoon unflavored gelatin
• 12 cup cold water
• 3 tablespoons minced fresh parsley
• table salt & fresh ground pepper

1. Combine beef and soy sauce in medium bowl;set aside for 15 minutes.
2. Heat oil in large Dutch oven over medium high heat until just smoking.
3. Add mushrooms and onion; cook, stirring frequently, until onion p ieces are brown and dark bits form on pan bottom, 8-12 minutes.
4. Transfer vegetables to bowl.
5. Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6-10 minutes.
6. Add tomatot paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds.
7. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1-2 minutes.
8. Add beef broth,c hicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to boil.
9. Reduce heat to low, cover and simmer until vegetables and meat are tender, 25-30 minutes.
10. While soup is simering, sprinkle gelatin over cold water and let stand.
11. When soup is finished, turn off heat.
12. Remove bay leaf.
13. Add gelatin mixture and stir until completely dissolved.
14. Stir in parsley; adjust seasonings with salt and pepper, and serve.

soy sauce, vegetable oil, cremini mushroom, onion, tomato paste, garlic, red wine, beef broth, chicken broth, carrots, celery, bay leaf, unflavored gelatin, cold water, fresh parsley, salt

Taken from www.food.com/recipe/beef-vegetable-soup-267508 (may not work)