Vegetable Beef Soup

2 pounds lean stew beef

2 cans (14 oz. each) beef broth

1 can (28 oz.) diced tomatoes

1 bay leaf

1 tablespoon chili powder

1/4 teaspoon garlic salt

32 oz. frozen vegetables for soup

tabasco sauce, to taste

1/4 teaspoon black pepper

a little less than 1/8 teaspoon curry powder (or more, to your taste)

1/4 cup red wine

Dry beef cubes and sear in a hot dutch oven over medium-high heat. Once the beef is done, add broth, tomatoes, bay leaf, chili powder, and garlic salt. Stir and cook over medium heat for approximately 5 minutes or until the spices are incorporated. Add vegetables, tabasco sauce, black pepper and curry powder. Stir well and cook over medium heat until soup comes to a boil. Reduce heat and simmer until the beef is tender (depending upon how tender you like your beef, this could be anywhere from 1 hour to 3 hours). During the last 15 minutes of cooking, add the red wine. Stir well.