Vegetable Beef Soup

Antioxidant-rich escarole adds flavor and texture to this hearty main-course soup.

2 tablespoons unsalted butter
8 ounces mushrooms, sliced
1 portabello mushroom, diced
1 small onion, chopped (about 3/4 cup)
1 celery stalk, diced (about 3/4 cup)
1 small carrot, diced (about 1/2 cup)
1 1/2 teaspoons chopped garlic
1 cup canned diced tomatoes
1/2 cup dry red wine
1 1/2 pounds stew meat, trimmed and cut into 1/4" cubes
salt and freshly ground black pepper
2 tablespoons olive oil
4 cans (14.5 ounces each) reduced-sodium beef broth
1 bunch escarole, washed, tough ribs trimmed, cut into 1/2" strips
2 teaspoons fresh thyme, chopped

1. In large non-stick skillet melt butter over medium-high heat Add mushrooms and season with salt and pepper to taste. Sauté until golden brown, about 5 minutes. Add onion, celery and carrot and sauté until barely softened, about 2 minutes Add garlic and sauté until aroma is released, about 30 seconds. Add tomatoes and wine and cook until thickened, about 5 minutes.
2. Meanwhile, season meat with salt and pepper. In large pot over medium-high heat, heat olive oil. Add meat and sauté until well-browned, about 8 minutes. Add tomato-vegetable mixture. Bring to boil, reduce heat, simmer until meat is very tender and vegetables are very soft, about 20 minutes. Stir in escarole to wilt, thyme and season with salt and pepper to taste.