Chunky Pot Roast-Portobello Soup
INGREDIENTS
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2 1/2 pounds boneless beef chuck pot roast
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1/4 cup all-purpose flour
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1 teaspoon dried thyme, crushed
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1/2 teaspoon ground black pepper
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2 tablespoons olive oil
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1 cup chopped onion (1 large)
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3 cloves garlic, minced
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3 cups lower-sodium beef broth
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1 cup dry red wine, such as burgundy
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3 tablespoons tomato paste
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1/2 teaspoon salt
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16 ounces fresh baby portobello mushrooms, halved
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3/4 cup coarsely chopped red sweet pepper (1 medium)
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Snipped fresh Italian parsley
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