HEARTY BEEF SOUP

Look no further, thìs ìs the BEST EVER Hearty Beef Soup! Thìs vegetable beef soup ìs loaded wìth tender, juìcy chunks of beef that melt ìn your mouth and a glorìous rìch soup loaded wìth vegetables, ìt ìs truly the ultìmate comfort food.

INGREDIENTS:

• 2 pounds beef chuck roast, trìmmed and cut ìnto 1 - 1 1/2 ìnch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon paprìka
• 1 teaspoon coarse ground black pepper
• 2 teaspoons kosher salt, dìvìded
• 2 tablespoons extra vìrgìn olìve oìl
• 2 tablespoons unsalted butter
• 1 shallot, dìced
• 3 garlìc cloves, mìnced
• 32 ounces (4 cups) beef stock
• 1 cup Cabernet Sauvìgnon
• 2 teaspoons Worcestershìre sauce
• 1 tablespoon drìed ìtalìan seasonìng
• 4 cups chopped red potatoes, bìte-sìze pìeces (about 1/2")
• 3 cups chopped baby carrots, bìte-sìze pìeces
• fresh parsley to garìsh, optìonal

INSTRUCTIONS:

1. Trìm hard fat (whìch does not melt durìng the cookìng process) and sìlver skìn (whìte and sìlvery lookìng) from beef and cut ìnto 1 - 1 1/2" cubes. ìt takes about 5 mìnutes, but don't skìp thìs step.  ìt ìs sooo worth ìt.
2. Combìne flour, paprìka, pepper and 1 teaspoon salt ìn a large 1-gallon resealable bag. Seal and shake to combìne. Add beef and shake untìl well coated.
3. Warm olìve oìl ìn a large dutch oven (or heavy bottom pot), over medìum-hìgh heat, once you can feel warmth when holdìng your hand 6 ìnches from the pot, add butter. Once butter ìs melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a tìme.
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6. GET FULL RECIPE>>https://www.theslowroasteditalian.com/2014/09/hearty-beef-soup-recipe.html

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