Description
A hearty Italian‑style beef and vegetable soup simmered until tender, with red potatoes, carrots, and a rich broth made flavorful with wine and Italian seasonings.
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into 1 to 1½‑inch cubes
- ¼ 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 (about 1 tablespoon)
- 4 cups (32 ounces) beef stock
- 1 cup Cabernet Sauvignon
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 4 cups chopped red potatoes (about 20 ounces), bite‑size pieces
- 3 cups chopped baby carrots (about 12 ounces), bite‑size pieces
- Fresh parsley, for garnish (optional)
Instructions
- Trim off any hard fat or silver skin from the chuck roast. Cut into 1 to 1½‑inch cubes. Set aside.
- In a large resealable bag, combine the flour, paprika, pepper, and 1 teaspoon kosher salt. Add the cubed beef, seal the bag, and shake until the beef is evenly coated.
- Heat the oil in a large Dutch oven over medium‑high heat. Once hot, add the butter. When the butter melts, add half of the floured beef cubes, shaking off any loose flour first. Sear each piece on all sides, turning every 3‑5 minutes, until browned. Transfer browned beef to a plate and repeat with remaining beef.
- Reduce heat to medium. Add diced shallot and minced garlic. Cook for about 3 minutes, stirring often, until fragrant and translucent.
- Pour in the Cabernet Sauvignon and scrape up any browned bits from the bottom of the pot. Stir in the beef stock, Worcestershire sauce, Italian seasoning, and the remaining 1 teaspoon kosher salt.
- Return the seared beef to the pot. Stir everything together, cover with a tight‑fitting lid, and bring to a boil. Once boiling, reduce heat to low and simmer for 40 minutes, covered.
- While the beef simmers, chop the red potatoes and carrots into bite‑size pieces. After 40 minutes, add them to the pot. Stir well to coat with broth. Cover and simmer for an additional 40 to 50 minutes, or until the vegetables are fork‑tender and the beef is melt‑in‑your‑mouth tender.
- Taste the broth and adjust salt if needed. Garnish with chopped parsley, if desired. Serve hot (with crusty bread or salad, if liked).
Notes
- You can prepare the beef and broth mixture up to 1 day ahead; refrigerate and reheat gently before adding vegetables.
- This soup stores in the refrigerator for up to 4 days.
- Freezes well: freeze in individual portions or a large container (leave space for expansion) for up to 3 months.
- For a thicker broth, reduce stock quantity or stir in a slurry of flour or cornstarch.
- If avoiding alcohol, replace wine with more beef stock or a suitable fruit juice (grape, pomegranate, cranberry).
- If you don't have premade Italian seasoning, combine 1 tsp dried basil + 1 tsp dried rosemary + ½ tsp oregano + ½ tsp thyme.
- Best cuts of beef: chuck roast, shoulder, chuck‑eye roast, or top chuck; avoid mixed stew meat which may include tougher cuts.
Nutrition
- Serving Size: 1 cup
- Calories: 244
- Sugar: 3 g
- Sodium: 651 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 57 mg
