"This can be a soup or a stew, for a thicker stew consistency, cut the beef stock back to 2 cups. I never use that tough stringy stewing beef I hate that meat, the best beef choices to use for this recipe is chuck roast, chuck shoulder, chuck-eye roast or top chuck, these cuts will produce tender beef that you can pretty much cut with a spoon. If you don't have any Italian seasoning, then use 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme."

Original is 6 servings

Metric US

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Step by Step Method

Step 1

If desired trim the fat from the beef.

Step 2

In a large resealable bag, combine flour, paprika, pepper and salt. Seal and shake to combine. Add beef and shake until well coated.

Step 3

Heat oil in a large dutch oven or heavy bottom pot over medium high heat then add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.

Step 4

Remove beef from flour and shake gently to remove loose flour. Place coated beef in pot one piece at a time, brown on all sides. Cook in a few batches. Turn pieces until all sides are browned and remove to a large bowl or a plate.

Step 5

Once all beef is browned, add onions and garlic. Cook until translucent.

Step 6

Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, tomato paste, Worchestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow to simmer about 45 minutes.

Step 7

Add potatoes and carrots. Stir to coat vegetables and cover. Cook another 45-50 minutes or until vegetables are fork tender, adding additional salt to taste.