I don't know about you, but when I think about "comforting food," the first thing that comes to my mind it's a warm, hearty soup. The perfect winter meal. Not all soups pass this test, though. A great winter soup needs some protein to be filling, a perfect blend of vegetables to be nutritious, and a tasty broth to seal the deal. Donna Elick, from The Slow Roasted Italian, is the mastermind behind this perfect, yet simple, delicious soup.
Check The Slow Roasted Italian's video for their hearty beef soup below for a beautiful step-by-step.
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Hearty beef soup
Preparation Time: 20 minutes
Total Time: 2 hours
Serves: 12 cups
Total Time: 2 hours
Serves: 12 cups
Ingredients
2 pounds beef chuck roast, trimmed and cut into small cubes
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon coarse ground black pepper
2 teaspoons kosher salt
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 shallot, finely diced
3 garlic cloves, minced
4 cups beef stock
1 cup red wine
1 tablespoon Italian seasoning
4 cups red potatoes, chopped into bite size pieces
3 cups baby carrots, chopped into bite size pieces
fresh parsley to garnish, optional
2 pounds beef chuck roast, trimmed and cut into small cubes
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon coarse ground black pepper
2 teaspoons kosher salt
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 shallot, finely diced
3 garlic cloves, minced
4 cups beef stock
1 cup red wine
1 tablespoon Italian seasoning
4 cups red potatoes, chopped into bite size pieces
3 cups baby carrots, chopped into bite size pieces
fresh parsley to garnish, optional
Directions
1. Begin by trimming the fat of your beef and cutting it into small cubes.
1. Begin by trimming the fat of your beef and cutting it into small cubes.
2. In a bowl (or a freezer bag, like Donna does in the video), thoroughly combine the flour, paprika, pepper and 1 teaspoon of salt. Coat the beef with this mixture, making sure everything is well covered.
3. Now it's time to sear the beef cubes. In a large Dutch oven (or in a pot with a heavy bottom), add the olive oil, then the butter. Once the butter is melted, add the beef cubes to the pot in batches. Cook until all sides of the beef cubes are browned.
4. Once the beef is browned, remove it from the pot and set aside. Add the shallot and garlic and cook for a couple minutes. Add the wine and deglaze the bottom of the pan with the help of a wooden spoon.
5. Mix in the beef stock and Italian seasoning and return the beef to the pot. Bring to a boil, covered. Once the liquid is boiling, reduce to a simmer and let it cook for 40 minutes.
6. Mix in the potatoes and carrots and cover the pot again. Let it simmer for approximately 40-50 minutes. Check to see if the vegetables are cooked through and if you need to adjust the salt of the broth. Garnish with freshly chopped parsley.
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Pro tip: Try adding some bay leaves to the broth for a more intense, homey flavor.