Heat olive oil in a 4-quart Dutch oven over medium-high heat.
This delicious, rich soup is topped with lightly-toasted baguette slices and covered in melted Swiss cheese.
Servings and Ingredients
|1 tbsp. Hy-Vee Select olive oil|
|1 lbs. beef stew meat, cut into 1-inch cubes|
|2 tbsp. Hy-Vee unsalted butter|
|2 large yellow onions, thinly sliced|
|1 (32 oz) container Hy-Vee beef stock|
|½ c. dry red wine|
|1 ½ tsp. Hy-Vee Worcestershire sauce|
|1 Hy-Vee bay leaf|
|5 (3/4-inch-thick) slices French baguette, toasted|
|½ c. shredded Swiss cheese|
Things To Grab
- 4-quart Dutch oven
- Baking sheet
- 5 soup bowls
Brown beef. Remove beef from Dutch oven and set aside. Reserve drippings.
Add butter to reserved drippings and heat over medium-low. Add onions and cook, covered, until onions are golden, stirring occasionally, about 10 minutes.
Stir in beef, stock, wine, Worcestershire sauce and bay leaf. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Discard bay leaf.
Meanwhile, place toasted baguette slices on baking sheet and sprinkle with cheese. Broil 3 to 4 minutes or until cheese is bubbly.
Ladle soup into bowls and top with a bread slice.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 80mg
- Sodium: 760mg
- Total Carbohydrates: 36g
- Protein: 25g
Hy-Vee Beef Stock container.