winter vegetables and beef soup

based on a Bon Appetit recipe (March 2006) and an American's Test Kitchen recipe

about 6 main course servings

Combine in a bowl:

1 pound sirloin tip steaks, 0.5 inch pieces

2 tablespoons soy sauce

In a large Dutch oven on medium-high heat:

1 pound cremini or button mushrooms, quartered

1 large onion, chopped (about 1.5 cups)

Stir frequently, until onion pieces are brown and dark bits form on pan bottom, 8-12 minutes.

Transfer vegetables to a bowl.

Add the beef and cook until brown, 6-10 minutes.

Add:

2 tablespoons tomato paste.

1 garlic clove, minced.

Stir constantly, about 30 seconds.

Add:

0.5 cup red wine

Scrape bottom of pot, cook until syrupy, 1-2 minutes.

Add:

4 cups beef broth

2 cups chicken broth

4 medium carrots, cut into 0.5 inch pieces (about 2 cups)

2 large yukon gold potatoes, diced (about 2 cups)

1 tablespoon fresh thyme

2 bay leaves

Also, add the mushrooms and onions.

Bring to a boil, then reduce heat to low, cover, and simmer until vegetable and meat are tender, about 45-50 minutes.

Add (optional):

0.5-1 cup frozen corn kernels

0.5-1 cup frozen peas

0.5-1 cup frozen green beans

2 cups beef broth (optional, to thin the soup)

salt and pepper, to taste