This hearty beef soup is a comforting and flavorful dish that is perfect for a cozy family dinner or a gathering with friends. Tender chunks of beef simmered with vegetables in a rich and savory broth make this soup a satisfying meal on its own.
Author:Sarah
Prep Time:20 minutes
Cook Time:2 hours
Total Time:2 hours 20 minutes
Yield:6 servings
Category:Soup
Method:Simmering
Cuisine:American
Diet:Gluten Free
Ingredients
Beef:
2 pounds beef chuck roast
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon coarse ground black pepper
1 teaspoon kosher salt, divided
Soup Base:
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 shallot, finely chopped
3 garlic cloves, minced
4 cups beef stock
1 cup Cabernet Sauvignon
2 teaspoons Worcestershire sauce
1 tablespoon dried Italian seasoning
Veggies:
4 cups chopped red potatoes
3 cups chopped baby carrots
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Beef: Cut the beef chuck roast into bite-sized cubes. In a bowl, mix the flour, paprika, black pepper, and 1 teaspoon of kosher salt. Toss the beef in the flour mixture until evenly coated.
Sear the Beef: In a large pot, heat the olive oil over medium-high heat. Brown the beef cubes in batches, then set aside.
Saute the Aromatics: In the same pot, melt the butter and sauté the shallot and garlic until fragrant.
Add Broth and Seasonings: Pour in the beef stock and Cabernet Sauvignon. Stir in Worcestershire sauce, Italian seasoning, and the remaining kosher salt. Return the beef to the pot.
Simmer the Soup: Cover and simmer for about 1.5 to 2 hours until the beef is tender.
Add Vegetables: Add the chopped potatoes and carrots. Continue simmering for another 30 minutes or until the vegetables are cooked through.
Serve: Ladle the hot soup into bowls, garnish with fresh parsley, and enjoy!
Notes
This soup tastes even better the next day as the flavors meld together.
Feel free to customize with your favorite vegetables like peas or celery.