Ingredients
1 pound beef top sirloin steak, cut into 1/2-inch cubes1/4 teaspoon pepper, divided2 teaspoons olive oil2 cans (14-1/2 ounces each) beef broth2 cups cubed peeled potatoes1-1/4 cups water2 medium carrots, sliced1 tablespoon onion soup mix1 tablespoon dried basil1/2 teaspoon dried tarragon2 tablespoons cornstarch1/2 cup white wine or additional beef broth
Preparation
Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak in batches in oil over medium heat. Add the broth, potatoes, water, carrots, onion soup mix, basil, tarragon and remaining pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
In a small bowl, combine the cornstarch and wine until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
