Hearty Beef Soup
(This recipe came from theslowroastedItalian blog, we love it here at my house and it's a good comfort food for the winter or fall months. It has lots of flavor and very hearty! )
2 lbs. beef chuck roast, (can use chuck shoulder, chuck-eye roast, or top chuck), trimmed and cut into 1 - 1 1/2 inch cubes
1/4c. flour
1 tsp. paprika
1 tsp. ground black pepper
2 tsp. salt, divided
2 Tbsp. extra virgin olive oil
2 Tbsp. unsalted butter
1 shallot, diced (can use onion)
3 garlic cloves, minced
32 oz. (4c. beef stock, or can use 4 tsp. beef base or bouillion and 4 c. water)
(for a thicker stew-like consistency, cut the beef stock back to 2 cups)
1 c. entwine Cabernet Sauvignon ( I use Marsala wine)
2 tsp. Worcestershire sauce
1 Tbsp. dried Italian seasoning (can use 1 tsp. dried basil, 1 tsp. dried rosemary, 1/2 tsp. dried oregano and 1/2 tsp. dried thyme)
4 c. chopped red potatoes, bite size, *I use Yukon gold
3 c. chopped baby carrots, bite size pieces
fresh parsley to garnish, optional
Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1/2" cubes. It takes about 5 min. but don't skip this step, it is worth it.
Combine flour, paprika, pepper and 1 tsp. salt in large 1 gallon bag. Seal and shake to combine. Add beef and shake until coated.
Warm Olive oil in large heavy bottom pan or dutch oven, over medium high heat, once you can feel warmth when holding your hand 6" from pot, add butter. Once butter is melted, carefully add beef. Do not crowd pot.
Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Turn pieces until all sides are browned and remove and place on upside down lid.
Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside
Once all the beef is browned, add shallots and garlic. Cook until translucent. 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 1 tsp. salt. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 min.
Meanwhile prepare potatoes and carrots. Cut veggies into bite size pieces. Set aside.
Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 min. or until vegetables are fork tender. Taste broth. If necessary, add addtional salt to taste.
Garnish and enjoy!
