Kansas City Steak Soup

I made this soup with some prime rib
and simmered it with some red wine.
It came out fantastic tasting.

Ingredients:
1 pound prime rib steak, chopped
1 cup butter
1 cup all-purpose flour
2 cups water
1/2 cup red wine
1/4 tablespoon ground black pepper
1 large carrot, peeled and diced
1 onion, peeled and chopped
1 stalk celery, diced
1 (16 ounce) package frozen mixed vegetables
16 ounces stewed tomatoes
12 cubes beef bouillon
2 tablespoons butter

Directions:
Make a roux by melting the butter,
then stirring in the flour. Brown gently.
Gradually add 2 cups of the water
to the roux and stir until smooth.
Add the remaining water, wine,the carrot,
onion, celery, frozen vegetables,
canned tomatoes, and beef base granules.
In a skillet saute the steak
in 2 tablespoons butter until browned.
Drain off all the grease.
Add the browned steak to the soup and simmer,
stirring occasionally, for 1 1/2 hours
or until the vegetables are tender.
Season to taste with freshly ground black pepper.
Once cooked this soup may be frozen for later use.