Grass Fed Steak & Red Wine Soup
3 tablespoons olive oil — divided
2 each Topline Foods Grass Fed Organic New York Strip or Rib Eye steak, trimmed of fat and cut into 1/2 inch chunks
1/2 medium onion — chopped
2 each carrot — peeled and chopped
2 stalks celery — chopped
2 cloves garlic — chopped
5 each red potatoes — cut in 1″ pieces
2 each bay leaf
1/4 cup flour
32 ounces beef stock
3/4 cup dry red wine
14 ounces canned diced tomatoes
2 teaspoons fresh thyme — chopped
salt and pepper — to taste
Heat 1 tbsp of the oil in a stockpot over high heat until almost smoking. Season beef generously with pepper. Cook about 1 minute, turning only once, until seared but not cooked through. Do not over crowd the pan. Remove from pot and set aside.
In the same pot, add remaining oil and saute onions, carrots, celery, garlic and bay leaves until begin to soften, about 3 minutes. Make a roux by adding flour and stirring constantly while scraping up any brown bits. Cook until the raw flavor of the flour has been cooked out, about 3 min. Stir in the stock, wine, tomatoes, potatoes and thyme. Bring to a boil simmer gently until vegetables are tender, at least 15 min. Discard bay leaves.
Stir the beef and drippings back into soup. Cook two more minutes. Adjust seasoning and serve.
NOTES: Serve with a green salad and crusty bread.
Recipe by Chef David Lawrence (“Boy Eats World”)