Recipe Instructions:
Ingredients
3 tablespoons unsalted butter , divided
1 lb (450g) beef stew meat , cut into about 1-inch cubes
1 onion , chopped
1 cup sliced celery
1 cup diced carrots
2 cloves garlic , minced
3 medium potatoes , peeled and diced
1/2 red bell pepper , diced
8 cups beef stock
1/4 cup red wine
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried basil
salt and pepper , to taste
2/3 cup frozen green peas
parsley , for garnish
Instructions
In a large pot, add 2 tablespoons butter and cubed meat. Cook for 4-5 minutes. Remove from the pot leaving the juices.
Add the remaining tablespoon butter, together with the onion, celery, carrots, garlic, potatoes, bell pepper, and cook for about 8 minutes.
Add all the remaining ingredients, except peas and parsley, to the pot (beef, stock, wine, thyme, bay leaf, basil, salt and pepper). Bring to a boil, reduce the heat, cover and simmer for 30-35 minutes. Add the green peas 5 minute before the soup is done. Remove the bay leaf before serving. Garnish with parsley. Enjoy!
