Beef soup with vegetables and wine

The meat literally melts in your mouth, and the rich broth is filled with a delicious aroma of thyme.

Ingredients

• Beef pulp 500 g
• Vegetable oil 2 tbsp. spoons
• Salt taste
• Ground black pepper taste
• Onion 1 piece
• Garlic 2 cloves
• Carrot 2-3 pieces
• Celery 2 stems
• Flour 4 tbsp. spoons
• Meat broth 650 ml
• Dry red wine 350 ml
• Water 500-700 ml
• Lavrushka 1-2 sheets
• Dried thyme 1 tsp
• Tomato paste 2 tbsp. spoons
• Potatoes 3 pieces
• Green pea 120 g

Directions

1. Cut the beef into pieces of one and a half to two centimeters. Season with salt and pepper.
2. In a heavy-bottomed saucepan, heat a spoonful of oil over medium-high heat.
3. Fry the meat in parts so that it is slightly browned on all sides, and then put on a plate. Add more oil as needed.
4. When all the meat is done, add the chopped onion and garlic. Fry for 2 minutes, and then put medium-sized carrots and celery in the same saucepan. Leave on fire for another 2 minutes.
5. Gradually add flour to the pan and stir well. While continuing to stir, pour in the broth, wine and water alternately.
6. Return the meat to the saucepan, and with it add the lavrushka, thyme and tomato paste.
7. Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes.
8. Add medium-sized potatoes and frozen peas to the saucepan. Cook everything together for another 20 minutes, and then another 5-7 minutes, if you add mushrooms, chopped not too coarsely. Season the soup with salt and pepper to taste.
9. Sprinkle the prepared soup with herbs.