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Sprinkle Steak With 1/8 Teaspoon Pepper. In A Dutch Oven, Brown Steak In Batches In Oil Over Medium Heat. Add The Broth, Potatoes, Water, Carrots, Onion Soup Mix, Basil, Tarragon And Remaining Pepper; Bring To A Boil. Reduce Heat; Cover And Simmer For 20-25 Minutes Or Until Vegetables Are Tender. In A Small Bowl, Combine The Cornstarch And Wine Or Additional Broth Until Smooth; Stir Into Soup. Bring To A Boil; Cook And Stir For 2 Minutes Or Until Thickened.
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