Beef Vegetable Soup a la Bourguignon

1 Tbsp. olive oil
1 1/2 lbs. beef chuck, cut into 1-in. chunks
1 cup carrots, chopped
1 cup celery, chopped
2 onions, chopped
2 cloves garlic, minced
1/2 cup red wine
2 Tbsp. Worcestershire sauce
1 quart beef broth
1 1/2 lb. red-skinned potatoes, cut into 1-in. chunks
1 28-oz. can diced fire-roasted tomatoes, with juice
3 cups Swiss Chard, chopped
6 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
Tabasco Sauce, for serving
Grated Parmesan cheese, for serving

Dry beef chunks with paper towels. Heat oil in a large Dutch oven and brown beef on all sides. Remove to a plate and season with salt.

Add carrots, celery and onions to pot and sauté until soft, about 5 minutes. Add garlic and sauté one minute more. Add red wine and simmer until it is reduced a bit, about one minute. Add Worcestershire sauce, tomatoes and their juice and beef broth.

Return beef to pot and add potatoes, thyme and bay leaves. Stir, bring to a boil, cover and simmer on low about 1 to 1 1/2 hours or until beef is tender. Add the chopped chard and continue to simmer another 15 to 20 minutes. Season with salt and pepper to taste.

Remove bay leaves and thyme sprigs. Serve with grated Parmesan cheese and Tabasco sauce.

Serves: 6
WW PP per serving: 8