This recipe was contributed by A reader from Sarasota, Florida.

Prep Time: 15 minutes

Ingredients:

• 1 tablespoon olive oil

• 1 pound New York strip or rib-eye steak, cut into 1/2 pieces (or 1 lb. ground sirloin)

• 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 (low salt)

• 1 (14.5 oz) can diced tomatoes, undrained

• 1/2 cup dry red wine

• 1/2 teaspoon dried thyme

Directions:

Heat oil in large pot over medium-high heat until hot. Add beef; sprinkle with pepper. Cook 1 minute or just until edges begin to brown. (Chopped sirloin, cook until brown.)
Remove from pot, place on plate.

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 boil. Reduce heat to medium; simmer 12 to 15 minutes or until vegetables are tender.

Stir beef and drippings into soup. Cook 2 minutes for medium-rare or until desired doneness.