1 tablespoon olive oil
1 lb. New York strip or rib-eye steak, cut into 1/2-inch pieces
1/4 teaspoon freshly ground pepper
3 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onions
1/4 cup all-purpose flour
3 (14-oz.) cans beef broth
1 (14.5-oz.) can diced tomatoes, undrained
1/2 cup dry red wine
1/2 teaspoon dried thyme
1. Heat oil in large pot or nonreactive Dutch oven over medium-high heat until hot. Add beef; sprinkle with pepper. Cook 1 minute or just until edges begin to brown. Remove from pot; place on plate.
2. In same large pot, melt butter over medium heat. Add celery, carrots and onions; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up brown bits from bottom of pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce heat to medium; simmer 12 to 15 minutes or until vegetables are tender.
3. Stir beef and drippings into soup. Cook 2 minutes for medium-rare or until of desired doneness.
4 (about 1 3/4-cup) servings
PER SERVING: 365 calories, 19.5 g total fat (8.5 g saturated fat), 30 g protein, 17 g carbohydrate, 80 mg cholesterol, 1615 mg sodium, 2.5 g fiber