Hearty Beef Soup Recipe

Ingredients

12 20 2 servings) | ACTIVE TIME 20 Min | TOTAL TIME 2 Hours
2 2 1 1 1/2 chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
1/4 1/4 1/4 cup all-purpose flour
1 1 1 teaspoon paprika
1 1 1 teaspoon coarse ground black pepper
2 2 2 teaspoons kosher salt, divided
2 2 2 tablespoons extra virgin olive oil
2 2 2 tablespoons unsalted butter
1 1 1 shallot, diced
3 3 3 garlic cloves, minced
32 32 32 ounces (4 cups) beef stock
1 1 1 cup entwine Cabernet Sauvignon
2 2 2 teaspoons Worcestershire sauce
1 1 1 tablespoon dried Italian seasoning
4 4 1/2") cups chopped red potatoes, bite size pieces (about 1/2")
3 3 3 cups chopped baby carrots, bite size pieces
to parsley to garish, optional
1 1 1/2" 5 looking) from beef and cut into 1 - 1 1/2" cubes. It takes about 5 minutes, but don't skip this step. It is sooo worth it.
1 1-gallon to 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,
Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside.
Meanwhile, prepare potatoes and carrots. Cut vegetables into bite size pieces. Set aside.
to 40-50 to 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 was perfect).
Garnish with fresh parsley if desired. Serve and enjoy!
You can substitute onion for shallot if you are looking for a stronger onion flavor.
4 4 4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock.
1 1 1/2 1/2 a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried oregano and 1/2 teaspoon dried thyme.
to 2 thicker stew-like consistency, cut the beef stock back to 2 cups.
to know some people are sensitive alcohol. I will say the wine adds a fabulous rich burgundy flavor to the soup, and if you can use the cabernet, I highly recommend it. However, you can substitute with beef stock, grape, pomegranate, or cranberry juic
e.

Preparation

Step 1

Yum!