Hearty Sirloin and Garden Vegetable Soup

1. Season and Brown Beef

Pat the beef dry with paper towels and season it generously with salt and pepper. Heat 2 teaspoons of vegetable oil in a Dutch oven over medium-high heat until the oil is just smoking. Add half of the beef to the pot and cook until it is well browned, about 5 to 7 minutes. Transfer the browned beef to a bowl and repeat with another 2 teaspoons of oil and the remaining beef.

2. Cook Mushrooms and Onions

Heat the remaining 2 teaspoons of oil in the now-empty pot over medium heat. Add the cremini mushrooms and chopped onion, cooking them until they are softened, about 7 to 10 minutes.

3. Add Garlic and Flour

Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for about a minute until it turns golden.

4. Add Wine and Scrape Pot

Pour in the red wine, whisking to scrape up any browned bits from the bottom of the pot, and cook until the wine is nearly evaporated, about a minute.

5. Add Stock and Vegetables

Stir in the beef stock, carrots, celery, bay leaves, and the browned beef along with any accumulated juices. Bring the mixture to a boil, then cover and reduce heat to maintain a gentle simmer. Cook for about 10 minutes.

6. Add Potatoes and Continue Cooking

Stir in the red potatoes and continue to cook until both the meat and vegetables are tender, another 20 to 30 minutes.

7. Finish and Serve

Remove the pot from the heat and discard the bay leaves. Stir in the minced fresh parsley and season with additional salt and pepper to taste. Serve hot.