January 16, 2018
Comfort Food, Dinner, Main Dish,
Beef, Roast Beef, Beef Chuck, Vegetables, Fall/Autumn, Rosh Hashanah, Sunday Dinner, Winter, Stove Top, Kosher, No Eggs, Non-Dairy, Wine, Kosher Meat more
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"This soup is to die for!"
Combine the flour, paprika, pepper and cayenne in a large resealable bag. Seal and shake to combine. Add beef cubes and shake until well coated.
Heat the olive oil in a dutch oven over medium-high heat, then add margarine, once melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.
Remove beef from flour and shake gently to remove excess. 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 well browned and remove them to a bowl. Once the first batch is cooked, add the second batch and repeat.
Once all beef is browned, add onions 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, Worcestershire and Italian seasoning. Stir to combine. Return beef to the pot. Add in 1 teaspoon salt and bay leaf. Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork tender. Taste and if necessary add additional salt and pepper to taste.
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