Best Ever Hearty Beef Soup

Chad has been asking (almost begging) for beef stew or beef soup. Fall is upon us, and my family is craving comfort food. I wanted to create the ultimate beef soup for Chad (I prefer the beef stew).

So, I started with the right cut of beef and chose the perfect combination of liquids for the soup. What I created was far beyond what I had ever imagined.
Perfectly seared tender chunks of beef in a rich red wine beef broth with vegetables. You just can’t help but linger over every bite. It is our favorite soup of all time.
It blows up on our website all year long as millions of people flock to our site to get the recipe. It’s the ultimate meal in a bowl.

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
• 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 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

INSTRUCTIONS

1. Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery 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.
2. 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.
3. 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, only add about 1/2 of the beef at a time.
4. Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides, about 3-5 minutes per side. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place in your upside-down pot lid. Once the first batch is cooked, add the second batch and repeat.
5. ....................................

for full instruction please see : www.theslowroasteditalian.com

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