Beef & Wild Rice Soup with Winter Vegetables

Ingredients

• ¼ cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, cut into ¹/₃-inch dice
• 2 cloves garlic, minced
• 1 cup full-bodied red wine
• 1 tsp. dried thyme
• 8 cups homemade or low-salt canned chicken broth
• + 7 more ingredients
• • 2 Tbs. unsalted butter or bacon fat
  • 2 cups ½-inch diced butternut squash (from a small squash, about 1-½ pounds)
  • 1 cup ½-inch diced medium purple turnip
  • 1 cup wild rice, rinsed
  • 2 Tbs. tomato paste
  • 1 lb. boneless beef chuck, cut into ¾-inch cubes
  • 1 bay leaf

In a Dutch oven or heavy soup pot, melt the butter or bacon fat over medium-high heat. Season the beef generously with salt and pepper. Put the beef in the pan in a single layer; don’t stir for about 1-1/2 minutes. Then stir occasionally until the meat is well browned on all sides, about 5 minute...

View full recipe at Fine Cooking