Beef and Vegetable Soup

This recipe is from "America's Test Kitchen" and it is yummy!

1 pound sirloin tip steaks, cut into 1/2 inch pieces

2 Tbs. soy sauce

1 t vegetable oil

1 pound mushrooms, chopped

1 onion, chopped (about 1 1/2 cups)

2 Tbs. tomato paste

1 medium garlic clove, minced

1/2 cup red wine

4 cups beef broth

1 3/4 cups chicken broth

4 medium carrots, peeled & cut into 1/2 inch pieces

2 medium ribs celery, cut into 1/2 inch pieces

1 bay leaf

1 Tbs. unflavored gelatin

1/2 cup water

2 Tbs. minced fresh parsley leaves

1. Combine beef and soy sauce in medium bowl; set aside for 15 minutes.

2. Heat oil in large dutch oven (I used a large pot) just until smoking. Add

mushrooms and onion; cook, stirring frequently, until onion pieces are

brown and bits form on pan bottom, 8-12 minutes. Transfer to a bowl.

3. Add beef to pot and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6-8 minutes. Add tomato paste and garlic; cook, stirring occasionally until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1-2 ,minutes.

4. Add beef broth, chicken broth, carrots, celery, bay leaf, and browned mushrooms and onion; bring to a boil. Reduce heat to low, cover, and simmer until vegetables and meat are tender, 25-30 minutes. While soup is simmering, sprinkle gelatin over cold water (1/2 cup) and let stand.

5. When soup is finished, turn off heat. Remove bay leaf. Add gelatin mixture and stir until dissolved. Stir in parsley; adjust seasonings with salt and pepper, serve.