Monday, June 6, 2016

Hearty Beef Soup

Ingredients for 12 servings

¼ cup all-purpose flour
1 cup entwine Cabernet Sauvignon
1 shallot, diced
1 tablespoon dried Italian seasoning
1 teaspoon coarse ground black pepper
1 teaspoon paprika
2 pounds beef chuck roast, trimmed and cut into 1 - 1 ½ inch cubes
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 teaspoons kosher salt, divided (to taste)
2 teaspoons Worcestershire sauce
3 cups chopped baby carrots, bite size pieces
3 garlic cloves, minced
4 cups chopped red potatoes, bite size pieces (about ½")
32 ounces (4 cups) beef stock
fresh parsley to garish, optional

Directions

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 ½" cubes. It takes about 5 minutes, but don't skip this step.  It is sooo worth it.

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.

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 butter is melted, carefully add beef. Do not crowd the pot, only add about ½ of the beef at a time.

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 them and place place in your upside down pot lid. Once the first batch is cooked, add the second batch and repeat.

Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced.  Set aside.

Once all beef is browned, add shallots and garlic. Cook 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.

Meanwhile, prepare potatoes and carrots. Cut vegetables into bite size pieces. Set aside.

Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine needed 1 teaspoon).

Garnish with fresh parsley if desired. Serve and enjoy!
Reacciones:

0 comentarios:

Fooding Guide

The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.

Search

Popular Posts

Recent Posts

Last Comments