Prep time 20 minutes

Cook time 1 hour, 20 minutes


2 lbs. boneless beef sirloin, cut into bite-sized pieces

1 1/2 tsp. salt, divided

1 tsp. ground black pepper

1/3 cup all-purpose flour

3 to 4 Tbsp. vegetable oil, as needed

1 cup diced yellow onion

1/4 cup Contadina® Tomato Paste

3 cloves garlic, minced (about 1 Tbsp.)

1/2 cup dry red wine, such as Pinot Noir

4 cups College Inn® Culinary Stock® Savory Beef

1 lb. cremini or white mushrooms (or a combination), sliced

4 sprigs fresh thyme or 1/2 tsp. dried thyme

1 bag (14 oz.) frozen pearly onions, not thawed

2 cups diced gold potatoes

1 cup diced carrots

1/2 cup chopped fresh parsley, divided


  1. Season beef with 1 tsp. salt and pepper in a medium bowl. Toss with flour until evenly coated. Heat 3 Tbsp. oil in a 6-qt. Dutch oven or large, heavy-bottomed saucepan over medium heat. Shake off excess flour and brown beef in 3 batches, 4 to 6 minutes per batch. To avoid scorching add 1 extra tablespoon of oil and lower the heat slightly, as necessary.

  2. Return all meat and the juices to the pan. Stir in yellow onion, tomato paste and garlic; cook about 1 minute, scraping up any brown bits from the bottom of the pan, until the tomato paste turns a darker brick-red color.

  3. Add wine and cook 1 minute. Add the stock, mushrooms and thyme; bring to a boil over high heat.  Reduce heat to low, cover and simmer gently for 30 minutes.

  4. Add pearl onions, potatoes, carrots and remaining 1/2 tsp. salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes or until potatoes are cooked through. For a thicker soup, uncover and simmer 10 more minutes.  Season to taste with salt.

  5. To serve, remove thyme sprigs and stir in 1/4 cup parsley.  To serve, ladle soup into individual bowls and sprinkle with remaining parsley.

Tip: Soup can be prepared using chuck steak. Increase cook time 10 to 15 minutes for meat to become tender.

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