1 1/2 pounds lean ground beef, browned
2 cups diced onions
1 cup each carrots and celery, diced
1 tablespoon minced garlic
4 potatoes, diced
2 cans chicken broth
1 cup red wine
1 can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce
1/2 teaspoon black pepper
1/4 cup butter
1/2 cup flour or cornstarch
Brown ground beef in Dutch oven over medium high heat. Add onions, carrots,
celery and garlic. Cook 1 to 12 minutes until vegetables are softened. Then add
potatoes, wine, broth, tomatoes, Worcestershire sauce, red pepper sauce and
pepper. Bring to boil. Reduce heat, cover and simmer 15 to 45 minutes to blend
flavors.
Meanwhile, melt butter in small saucepan then stir in 1/2 cup flour. Cook over
medium–high heat, stirring until deep brown. Whisk into soup; cover and simmer
15 minutes more.
