Vegetable Beef Soup

Ingredients

• 1 pound boneless beef sirloin steak, cut into 1/2 inch cubes
• 1/4 teaspoon pepper, divided
• 2 teaspoons olive or canola oil
• 2 (14.5 ounce) cans beef broth
• 2 cups peeled, cubed potatoes
• 1 1/4 cups water
• 2 medium carrots, sliced
• 1 tablespoon onion soup mix
• 1 tablespoon dried basil
• 1/2 teaspoon dried tarragon
• 2 tablespoons cornstarch
• 1/2 cup white wine or additional beef broth

Directions

1. Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine the cornstarch and wine or additional broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.