Heat a Dutch oven or large pot over medium-high heat. Prepare one large onion and cut it into medium-sized pieces that will fit on a spoon.
2
Once the pot reaches about 365°F, add the beef and season with garlic salt and black pepper. Avoid stirring too frequently to develop a good caramelization on the meat.
3
Once the beef begins to caramelize, add the diced onions. Let them caramelize and sweeten without stirring excessively.
4
Add sliced mushrooms, fresh thyme, fresh rosemary, and chopped garlic to the pot. Season with salt and pepper, and let the aromatic ingredients bloom.
5
Deglaze the pot with red wine (about 1.5 cups), scraping up the browned bits. Simmer until the wine is mostly reduced, concentrating the flavors.
6
Pour in enough beef stock to cover all ingredients (about 14 cups). Add the canned chopped tomatoes. Cover the pot and bring to a boil.
7
Reduce heat to low and simmer gently. Occasionally scrape the bottom with a spatula to ensure nothing sticks. After about 30 minutes, prepare the vegetables.
8
Peel and cut the carrots into thin slices or decorative cuts. Chop the celery into small pieces. Chop the green bell pepper into small pieces.
9
Prepare the potatoes by keeping them in water to prevent browning. Cut them into appropriately sized pieces.
10
After simmering for about 15-20 more minutes, add the prepared carrots, celery, and bell pepper to the pot. Continue simmering.
11
After another 45 minutes or so, add the potatoes (this prevents them from becoming mushy). Continue simmering for about 45 minutes more until the beef is tender enough to cut with a spoon and vegetables are soft.
12
Test the tenderness of the beef by piercing it with a spoon; it should cut easily. If desired, add finely chopped fresh spinach at this point for color and flavor.
13
If a thicker consistency is desired, sift a small amount of flour into the soup through a fine strainer while gently stirring to avoid lumps.
14
If flour was added, simmer for another 15-20 minutes to cook out the raw flour taste. Taste the soup and adjust seasoning with salt and pepper as needed.
15
The soup is now ready to serve. It can be enjoyed fresh or portioned and frozen for later use.
PrimedTableBETA
