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This soup is even better the next day. Be aware, though, that the wild rice may soak up much of the liquid. Simply add more stock or water when reheating, before serving.
2 tablespoons oil
1 pound stewing beef, cut into 1/2-inch pieces
1 onion, chopped
2 cloves garlic, minced
2 carrots, coarsely chopped
1 stalk celery, chopped
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup Tuscanini Diced Tomatoes, mashed
1/4 cup red wine vinegar or red wine such as Alfasi Cabernet Sauvignon
2 tablespoons tomato paste
6 cups chicken stock
2 cups cubed hubbard squash
1 cup diced turnip
1 cup wild rice
In a Dutch oven set over medium-high flame, heat oil. In batches, brown the beef on all sides, transferring beef to a plate as it browns.
Reduce flame to medium. Add onion, garlic, carrots, celery, oregano, salt, and pepper. Cook, stirring, for about five minutes or until vegetables are softened.
Add tomatoes and vinegar, stirring to scrape up browned bits on the bottom of the pan. Bring to a boil. Boil gently for about five minutes or until reduced by half.
Stir in tomato paste until well coated. Add stock, squash, turnip, and wild rice. Bring to a boil.
Add the beef and any accumulated juices. Reduce flame and simmer, covered, stirring occasionally, for 60–70 minutes or until rice and beef are tender.
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Super yum!