Description

Make beef soup like grandma used to make with this recipe. Serve with crusty bread to soak up all of those wonderful juices.

Ingredients

• 2 lb. beef chuck roast, chuck shoulder, chuck-eye roast or top chuck trimmed and cut into 1 - 1 1/2 inch cubes (not stew meat)
• 1/4 c. all-purpose flour
• 1 t. paprika
• 1 t. freshly ground black pepper
• 2 t. kosher salt, divided
• 2 T. extra virgin olive oil
• 2 T. unsalted butter
• 1 shallot, diced
• 3 garlic cloves, minced
• 32 oz. beef stock
• 1 c. Cabernet Sauvignon
• 2 t. Worcestershire sauce
• 1 T. dried Italian seasoning or 1 t. dried basil, 1 t. rosemary, 1/2 t. oregano and 1/2 t. dried thyme
• 4 c. chopped red potatoes, bite-sized pieces
• 3 c. chopped baby carrots, bite-sized pieces
• fresh parsley to garnish, if desired

Steps

1. Trim hard fat (which doesn't melt in the cooking process) and silvery white skin from beef and cut into 1- 1 1/2 inch cubes.
2. Combine flour, paprika, pepper and 1 t. salt in a large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well-coated.
3. Warm (not too hot) olive oil in a large Dutch oven or heavy bottomed pot, over medium-high heat, add butter. Once butter is melted, carefully add beef. Do not crowd pot, only add about 1/2 of the beef at a time.