Step 1

Cut 1.5-2 lb Beef Stew Meat into 1-1.25 inch pieces. In a bowl, sprinkle 2 Tbsp All Purpose Flour over beef and toss to coat.

Step 2

Over medium heat, add the 2 tbsp vegetable oil and floured beef. Sear and brown the outsides for a few minutes. Add 1/3 cup Red Wine and deglaze the bottom of the pot, scraping up the bits on bottom.

Step 3

Stir in 1 Tbsp Minced Garlic and 1 tsp Thyme, dried. Cook for one minute. Add 1 1/2 cups Carrots, 1 cup Yellow Onion, 4 oz Mushrooms, 5 cups Beef Broth, 2 Tbsp Worcestershire, and 1 14oz can diced tomatoes. Bring soup to a boil.

Step 4

Turn heat to low or whatever temperature maintains a simmer (not boil). Cover and simmer for 1 hour.

Step 5

Add in the 1 cup green beans and 6 oz Long grain and Wild rice (without the seasoning packet). Stir. Cover, reduce heat to a simmer, and cook until the rice is fully cooked (about 20 minutes).

Step 6

If desired, add a touch of heavy cream just before serving. Season to taste with Salt and Pepper. Serve hot.