1 1/2 pounds lean ground beef, browned
2 cups diced onions
1 cup each carrots and celery, diced
1 tablespoon minced garlic
4 potatoes, diced
2 cans chicken broth
1 cup red wine
1 can crushed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce
1/2 teaspoon black pepper
1/4 cup butter
1/2 cup flour or cornstarch
Brown ground beef in Dutch oven over medium high heat. Add onions, carrots, celery and garlic. Cook 1 to 12 minutes until vegetables are softened. Then add potatoes, wine, broth, tomatoes, Worcestershire sauce, red pepper sauce and pepper. Bring to boil. Reduce heat, cover and simmer 15 to 45 minutes to blend flavors.
Meanwhile, melt butter in small saucepan then stir in 1/2 cup flour. Cook over mediumhigh heat, stirring until deep brown. Whisk into soup; cover and simmer 15 minutes more.