I tasted this soup at my neighbor’s house and I really liked it, so I decided to share it here with you my friends 🙂 The recipe sounds simple and perhaps surprising, but still very tasty. Here we go!
Total time for preparation and cooking: 2 hours
To prepare this meal you need the next ingredients:
- 2 lbs. chuck steak, trimmed and cut into 1 – 1 1/2 inch cubes
- 1/4 cup all-purpose flour
- 1 tsp paprika
- 1 tsp coarse ground black pepper
- 2 tsps. koshering salt, divided to taste
- 2 tbsp. extra virgin olive oil
- 2 tbsp. unsalted butter
- 1 onion, diced
- 3 cloves of garlic, minced
- 32 oz beef stock
- 1 cup red wine
- 2 tsp meat sauce
- 1 tbsp dry seasoning
- 4 cups red potatoes, diced
- 3 cups baby carrots, diced
- Some fresh parsley for decoration, optional
Instructions for preparation and cooking:
Trim hard all the fat and white skin from the meat and cut it into 1 to 1 ½-inch cubes.
Mix the all-purpose flour with paprika, pepper and a teaspoon of salt in a large resealable plastic bag. Seal the bag and shake it to combine the ingredients. Then add the meat as well and shake until it is well coated.
Warm the olive oil in a heavy bottom pot, over medium high heat and as soon as you can feel warmth when holding your hand six inches from the pot, add the butter too. As soon as the butter is melted, carefully add the meat. Do not overstuff the pot, just add about half of the meat at a time.
Take the beef out of the flour and shake it gently to remove any excess flour. Place the coated meat in a frying pan, one piece at a time, frying it until it is brown on each side. Turn over the pieces of meat until all sides are nicely browned, then remove them from the pan and place them in the pot lid turned upside down.
In the meantime, prepare the onion and garlic. The onion should be diced while the garlic minced. Set them aside for later use.
Once all the pieces of meat are browned well, add the onion and garlic. Cook it until the meal is translucent. Add the red wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, meat sauce and dry seasoning. Stir it all well to combine. Return the meat to the pot. Cover the pot and cook it until starts to boil. As soon as it starts boiling, reduce the temperature to simmer. Allow the soup to simmer for 40 minutes.
Meanwhile, prepare the potatoes and carrots. Cut them into bite size pieces and set them aside.
Add the carrots and potatoes. Stir the meal to coat the vegetables and cover the pot. Cook the meal for 40-50 minutes or until the vegetables are tender when pierced with fork. Taste the broth. If it’s necessary, add more salt to taste.
Decorate this meal with some fresh parsley. Enjoy the taste!
