Not only is this soup the most amazingly delicious and hearty beef soup you could ever hope to taste, it only requires about 20 minutes of active prep work. This is a bold and flavorful soup that is packed with big chunks of veggies and beef, surrounded by a deep and complex gravy. You might call it the ultimate comfort food. It is definitely a meal you will serve often.
If you would like your soup to have a more prominent onion flavor, try using a red onion instead of the shallot. If you don’t have beef stock on hand, use 4 teaspoons of beef base or bouillon mixed into 4 cups of water. If you want this to be more like a stew, reduce the beef stock to only 2 cups.
2 pounds beef chuck roast, trimmed and cut into 1 – 1½-inch cubes
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon coarse ground black pepper
2 teaspoons kosher salt, divided
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 (or your favorite brand) Cabernet Sauvignon
2 teaspoons Worcestershire sauce
1 tablespoon dried Italian seasoning
4 cups red potatoes, chopped into bite-sized pieces (about ½-inch)
3 cups chopped baby carrots, bite-sized pieces
Fresh parsley to garnish, optional
Trim the hard fat (which won’t melt during cooking) and the silver skin (which is white and silvery looking) from the beef and cut beef into 1 – 1½-inch cubes. It takes about 5 minutes, but don’t skip this step.
Combine flour, paprika, pepper and 1 teaspoon of salt in a large 1-gallon re-sealable bag. Seal and shake until well- combined. Then add the beef and shake until well-coated. Remove beef from flour and shake gently to remove excess flour.
Warm the olive oil in a large Dutch oven (or heavy-bottomed pot), over medium-high heat. When you can feel warmth when you are holding your hand 6 inches above the pot, add the butter. Once the butter is melted, carefully place coated beef in the pan, one piece at a time. Do not crowd the pot, only adding about half of the beef to the pan at a time, cooking in two batches. Once the first batch is cooked, add the second batch and repeat. Turn pieces until all sides are browned. Remove the beef and place it in your upside-down pot lid.
Meanwhile, dice shallot and mince garlic. Set aside. Once all beef is browned, add shallots and garlic. Cook until translucent. Then add the wine and deglaze the pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worcestershire sauce, Italian seasoning, and remaining 1 teaspoon salt. Stir to combine. Return beef to the pot, cover and bring to a boil. Then reduce heat and allow the soup to simmer 40 minutes.
Meanwhile, prepare potatoes and carrots and set aside. After the soup has simmered for 40 minutes, add potatoes and carrots, stirring to coat vegetables. Cover and simmer for 40-50 minutes, until vegetables are fork tender. Taste broth. If necessary, add additional salt, to taste. Garnish with fresh parsley if desired. Serve and enjoy!
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Quick Tip: If you do not keep dried Italian seasoning on hand, you can combine 1 teaspoon dried basil, 1 teaspoon dried rosemary, ½ teaspoon dried oregano and ½ teaspoon dried thyme.
Recipe and image courtesy of Donna at The Slow Roasted Italian