Recipe by Brisket in Roses
This is like a soup because it is not thick, and like a stew because it is full of chunky veggies. I am not a big stew (thick broth) fan, so every time a recipe calls to thicken the broth, I just omit it. I made this one time at the restaurant when I had to make family meal (I made on a much larger scale) and brought some home because there was a lot left over. My parents and sister raved about it, so I had to make at home again. I don't really measure when I cook, so everything is a guesstimate. Please add or subtract to your own tastes. (also, I use sirloin tips because my family is very impatient and did not want to wait for meat to tenderize).
- 2 lbs sirloin, tips cut in chunks
- 5 carrots, peeled and cut in chunks
- 4 potatoes, cleaned and cut in chunks
- 6 ounces white pearl onions
- 3 stalks celery, cut in chunks
- 8 ounces mushrooms (if small, left whole, if large, cut in half)
- 1 cup green beans, cleaned, trimmed and cut in thirds (halves if smaller)
- 1 (15 ounce) can diced tomatoes
- 2 cups red wine, plus
- 1⁄2 cup red wine
- olive oil
- salt and pepper
- 1 sprig fresh thyme
- 2 bay leaves
- 2 garlic cloves, crushed
- 1⁄2 tablespoon black peppercorns
Directions See How It's Made
- In a stockpot, heat olive oil and brown beef. Cover with water and add the 2 cups of red wine. in a cheesecloth, wrap the fresh thyme, bay leaves, garlic cloves, and black peppercorns and add to simmering beef (I actually use tea diffusers instead of cheesecloth, just pop everything in the diffuser and hang into the pot).
- Once it starts to simmer, add the carrots, onions, and celery.
- Let cook on medium heat. once meat is almost ready, about 20-25 minutes, add the rest of the veggies and the remaining red wine. Cook until potatoes are tender, but not mushy.
- Adjust to taste with salt and pepper and serve.