Hearty Beef Soup/stew SERVES 12 1kg beef chuck roast, trimmed and cut into cubes 1/4 cup flour 1 teaspoon paprika 1 teaspoon ground black pepper 2 teaspoons salt, (to taste) 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 shallot, diced 3 garlic cloves, minced 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 3 cups chopped baby carrots, bite size pieces fresh parsley to garish, optional Combine and mix flour, paprika, pepper and 1 teaspoon salt in a large a plastic bag. Add beef and shake until well coated. Warm olive oil in a large 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. 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. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove it and set aside Once all beef is browned and removed from the pan, add shallots and garlic to the pan (use the same juices still in the pan from browning the beef) Fry onions and garlic until translucent. Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worchestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer 40 minutes. Add potatoes and carrots. Stir and cover. Cook 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste . Garnish with fresh parsley if desired. Serve and enjoy! For a thicker stew-like consistency, cut the beef stock back to 2 cups.
Posted on: Tue, 25 Nov 2014 19:29:07 +0000
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