Hearty Beef Soup (The Slow-Roasted Italian)

By aobrien1

Ingredients

• 2 pounds beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon coarse ground black pepper
• 2 teaspoons kosher salt, divided (to taste)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 3 garlic cloves, minced
• 32 ounces (4 cups) beef stock
• 1 cup Entwine Cabernet Sauvignon
• 2 teaspoons Worcestershire sauce
• 1 tablespoon dried Italian seasoning
• 4 cups chopped red potatoes, bite size pieces (about 1/2")
• 3 cups chopped baby carrots, bite size pieces
• fresh parsley to garish, optional

Details

Servings 12
Adapted from theslowroasteditalian-printablerecipe.blogspot.com

Preparation

Step 1

Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.

Warm olive oil in a large dutch oven (or heavy bottom 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; brown about 1/2 of the beef at a time.

Once all beef is browned, remove from pot. 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, Worchestershire sauce and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer 40 minutes.

Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste. Be careful if your beef broth already contains salt.

Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.