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Category: Soups
Yield/Servings:12 servings
Prep Time: 0 Cook Time: 0 Total Time: 0
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 (to taste)
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
(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...
see full recipe at: theslowroasteditalian.com
Recipe Source: theslowroasteditalian.com
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Hearty Beef Soup
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Look no further, this is the BEST EVER Hearty Beef Soup! With juicy tender chucks of beef that melt in your mouth and a glorious rich soup loaded with vegetables it is truly the ultimate comfort food.
Category: Soups
Yield/Servings:
Prep Time: 0 Cook Time: 0 Total Time: 0
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 (to taste)
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
(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...
see full recipe at: theslowroasteditalian.com
Recipe Source: theslowroasteditalian.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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