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Hearty Beef Soup With Potatoes & Carrots

Created by KittenCal on December 27, 2014

1 1/2 to 2 pounds beef blade (roast, cut into about 1 1/2 inch cubes or beef chuck roast)
1/2 cup all-purpose flour (you may need a little more)
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon ground black pepper
2 teaspoons seasoned salt, divided (to taste)
3 tablespoons olive oil
2 tablespoons butter (or margarine)
1 yellow onion (finely diced)

Step 1: Combine flour with garlic powder, paprika, pepper and 1 teaspoon seasoned salt in a large resealable bag. Seal and shake to combine. Add beef cubes to the bag, close bag and shake until well the beef is coated.
Step 2: Heat 3 tablespoons of olive oil in a large dutch oven over medium-high heat, once the oil is heated, add in the butter.
Step 3: Remove beef from flour and shake the cubes to remove excess flour. Place only HALF of the coated beef cubes in pan. Brown/turning pieces until all sides well browned (make sure to brown all sides very well, this make take about 20 minutes or more for two batches). Remove to a large bowl. Repeat with second batch of beef cubes.
Step 4: To the same pot, add in onions, garlic and Italian seasoning; cook until translucent (about 3 minutes).
Step 5: Add tomato paste and wine; deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef broth, consomme, worchestershire sauce; stir to combine. Return browned beef to the pot; cover and bring to a boil. reduce heat and simmer covered on low heat for 45 minutes.
Step 6: Mix in potato cubes and diced carrots. Cook until vegetables are fork tender (about 20 minutes). Season with more salt and pepper