Hearty Beef Soup Recipe

Hearty Beef Soup
Submitted By: Taz


2 lbs Beef Chuck Roast - trimmed and cut into 1 inch cubes
8-10 small Red Potatoes - chopped into bite sized pieces (apx ½ inch cubes)
3 medium Carrots - peeled and thick sliced OR chopped
3 cloves Fresh Garlic - minced
2 medium Stalks Celery - thick sliced OR chopped
4 Cups Low Sodium Beef Stock
1 Cup Cabernet Sauvignon Wine
½ Cup Shallot - diced (about 1 Large Shallot)
¼ Cup All Purpose Flour - can substitute millet flour for gluten free
2 Tbs Extra Virgin Olive Oil
2 Tbs Unsalted Butter
1 Tbs Seasoning Blend*:
  • ½ tsp Dried Oregano
  • ½ tsp Dried Marjoram
  • ½ tsp Dried Thyme
  • ½ tsp Dried Basil
  • ¼ tsp Dried Rosemary
  • ¼ tsp Dried Sage
  • ¼ tsp Dried Savory
  • ¼ tsp Dried Parsley
2 tsp Worcestershire Sauce
2 tsp Paprika
1 tsp Coarse, Fresh Ground Black Pepper
1 tsp Kosher Salt + to taste

  1. Trim any 'hard fat' and silver skin from your chuck roast (VERY IMPORTANT!) and cut into bite sized 'cubes' - set aside
  2. Thoroughly combine all of the 'seasoning blend' ingredients together in a mortar and pestle or a clean coffee grinder and grind (pulse a few times) until a coarse powder is achieved - Set aside
  3. Thoroughly combine flour, paprika, black pepper, and 1 tsp kosher salt in a large (1 gallon) zip top bag - Add prepped beef and shake until well coated
  4. Heat olive oil in a large Dutch oven or heavy bottomed pot over medium-high heat until shimmering - Add butter and allow to melt
  5. As soon as the butter has melted, remove the beef from the flour mixture (shake off any excess) and add about half to the pan (DO NOT CROWD THE PAN - You may have to do this in more than 2 batches) - Allow to cook (stirring occasionally) until browned on all sides - Using a slotted spoon, transfer browned beef to a plate and set aside - Repeat until all of the beef has been browned
  6. Add the shallot and garlic to the pot and sauté until shallot is translucent (apx 3-4 minutes)
  7. Add the wine to the pan to deglaze (lightly scrape the bottom of the pan with rubber/silicone spatula to deglaze the pan and lift all of the 'fond')
  8. Add beef stock, Worcestershire sauce, 1 Tbs seasoning blend, and salt to taste (apx 1 tsp) and thoroughly combine - Bring to a simmer
  9. Once simmer has been achieved, add the browned beef (and any juices) to the pot - Cover, and bring to boil - Once boil has been achieved, reduce heat to a simmer and allow to simmer (loosely covered) for 45 minutes; stirring occasionally
  10. After 45 minutes, Add potatoes, carrots, and celery and thoroughly combine - Return to a simmer and allow to cook (loosely covered) for another 40-50 minutes or until vegetables are fork tender; stilling occasionally
  11. Adjust seasoning with additional salt and coarse ground black pepper if necessary
  12. Serve hot garnished with a little fresh parsley and a good 'hunk' of crusty bread
* You can always make more of this 'seasoning blend' and store it in an airtight container for up to 3
   months - Use it in any recipe that calls for 'Italian Seasoning' - add it to salad dressings, other soups
   and stews, pasta or pizza sauces, sprinkle it on chicken and/or vegetables before roasting, etc, etc...
   Your imagination is the limit!

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