2 tbsp olive oil

2 tsp black pepper

2 tsp garlic powder

5 cups beef broth

½ cup red wine

1 ¼ lb beef stew meat, cut into 1” chunks

1 medium onion, chopped into larger pieces

½ cup chopped celery

1 cup carrots, coarsely chopped

1 lb russet potatoes, peeled and chopped into 1” cubes

¼ cup jarred tomato-based pasta sauce or 2 tbsp tomato paste

2 tbsp freeze-dried Italian herb blend

1 cup mushrooms, chopped

¾ cup frozen peas

1 tbsp cornstarch

¼ cup water

Salt, to taste

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Heat olive oil in a Dutch oven over medium-high heat.
Add stew meat, onions, salt, pepper, and garlic powder. Cook for 6–7 minutes, stirring often, until the beef is browned.
Pour in beef broth and red wine to deglaze the pot, scraping up any browned bits from the bottom.
Add celery, carrots, potatoes, and pasta sauce. Cover with the lid slightly cracked and simmer on medium-low for 60 minutes.
Stir in mushrooms, peas, and a slurry of cornstarch mixed with water.
Cook uncovered for 20–30 minutes until the soup thickens and vegetables are tender.
Serve hot and enjoy the comforting flavors.

Use sweet potatoes for a sweeter flavor profile.
Substitute red wine with extra broth or balsamic vinegar for an alcohol-free version.
Add a bay leaf or red pepper flakes for depth or spice.
Swap beef for turkey or chicken for a lighter option.
Soup stores well refrigerated for up to 4 days and freezes for up to 3 months.