Look no further, this is the BEST EVER Hearty Beef Soup! With tender, juicy chunks of beef that melt in your mouth and a glorious rich soup loaded with vegetables, it is truly the ultimate comfort food. This simple recipe has minimal active time, and it is sure to be on your table again and again. It has been on ours! If you are looking for the most spectacular fall soup, this is the one.
SERVES 12 (1-cup servings)
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 entwine 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
- 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.
- Visit Best Ever Hearty Beef Soup @ theslowroasteditalian.com for full instructions.