Hearty Beef Soup

By SSmith

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!