Hearty Beef Soup

Hearty Beef Soup

Ingredients

  • 2 lbs Beef chuck roast, trimmed and cut into 1- 1 1/2 inch cubes
  • 1/4 Cups All porpuse flower
  • 1 tsp Paprika
  • 1 tsp Coarse ground black pepper
  • 2 tsp Kosher salt
  • 1 TBSP Extra virgin olive oil
  • 2 TPBS Unsalted butter
  • 1 large Onion
  • 3 Cloves Garlic, minced
  • 4 Cups Beef stock
  • 1 Cup Cabernet Sauvignon
  • 2 tsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 4 Cups Chopped red potatoes, bite-size pieces about 1/2 inch
  • 3 Cups chopped baby carrots, bite-size pieces
  • Fresh parsley to garish, optional

Method

  1. Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1- 1 1/2 inch cubes. It takes about 5 minutes, but don't skip this step. It is sooo worth it.
  2. Combine flour, paprika, pepper and 1teaspoon salt in a large 1-gallonresealable bag. Seal and shake to combine. Add beef and shake until well coated.
  3. Warm olive oil in a large dutch oven (or heavy boltom pot), over medium-high heat, once you can feel warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.
  4. Remove beef from flour and shake gently to remove loose flour. Place coated beef inpan, one piece at a time, brown on all sides, about 3-5 minutes per side. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place in your upside-down pot lid. Once the first batch is cooked, add the second batch and repeat.
  5. Meanwhile, prepare dice the onions and mince the garlic. Set aside.
  6. Once all beef is browned, add shallots and garlic. Cook until translucent, about 3 minutes.
  7. Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worcestershire and Italian seasoning, remaining 1teaspoon salt. Stir to combine. Return beef to the pot.
  8. Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
  9. Meanwhile, prepare potatoes and carrots. Cut vegetables into bite-size pieces. Set aside.
  10. Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine w a s perfect).
  11. Garnish with fresh parsley fi desired. Serve and enjoy!


Prep Time 20m Cook Time 2.3h Total Time 2.75h Total Yield 6

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