Chunky Beef and Vegetable Soup

I found this in the December January 2013/2014 issue of Simple and Delicious.  I see this in our not so distant future as some weather outlets in the Chicago area are calling for snow flurries on Monday night into Tuesday.  Ugh.  I don't need snow to enjoy soup.  Mother Nature is way to generous to Chicago snow in my humble opinion.

1 1/2lbs. beef stew meat, cut into 1/2 inch pieces
1 tsp. salt, divided
1 tsp. salt free seasoning blend, divided
2 tbsp. olive oil, divided
4 large carrots, sliced
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 C. burgundy wine or additional low sodium beef broth (I may use Tempernillo here)
4 C. reduced sodium beef broth
1 can diced tomatoes, undrained
2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
1 bay leaf
4 medium potatoes, cut into 1/2 inch cubes

Sprinkle beef with 1/2 tsp. each salt, seasoning blend and pepper.  In a Dutch oven, heat 1 tbsp. oil over medium heat.  Brown beef in batches.  Remove from pan.

In same pan, heat remaining oil over medium heat.  Add carrots; cook and stir until crisp tender.  Add onion and peppers; cook and stir until vegetables are tender.  Add garlic, cook 1 minute longer.

Add wine, stirring to loosen brown bits from pan.  Stir in broth, tomatoes, Worcestershire sauce, tomato paste, bay leave and remaining seasonings.  Return beef to pan; bring to a boil.

Reduce heat; simmer soup, covered for 2 hours.  Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender.  Skim fat and discard bay leaf.

This will be delicious with crusty bread.

Per 1 1/2 C. serving: 312 calories, 10g. fat, 55mg. cholesterol, 695mg. sodium, 31g. carbs. 5g. fiber, 21g. protein.