Friday, December 18, 2015

Hearty Beef Soup

This is the BEST EVER Hearty Beef Soup!  With juicy tender chucks of beef that melt in your mouth and a glorious rich soup loaded with vegetables it is truly the ultimate comfort food. This simple recipe has minimal active time and it is sure to be on your table again and again. #comfortfood #recipe @SlowRoasted

Look no further, this is the BEST EVER Hearty Beef Soup!  With juicy tender chucks of beef that melt in your mouth and a glorious rich soup loaded with vegetables it is truly the ultimate comfort food. This simple recipe has minimal active time and it is sure to be on your table again and again.  It has been on ours! If you are looking for the ultimate game day food, this is the one. 

http://theslowroasteditalian-printablerecipe.blogspot.com/2014/09/hearty-beef-soup.html
You may remember my Miami adventure and the discovery of my new love, entwine.  As the story goes, just a few months ago I experienced a 'wine miracle'. After years of disliking wine, but continuing to sample with the hopes that I would find one I like, I discovered entwine.  It was love at first taste.

Since we arrived home I have been happily enjoying all four of the entwine varietals, although Chad (my husband) prefers the Merlot.  It was after we created 12 batches of Triple Berry Sangria Ice Cream that I started looking for other places to incorporate these magnificent flavors.

I have been checking out the back of the bottles to see what will go in which recipe. I really am like a kid with a new toy.  I want to bring it everywhere. I can not get over the flavor that wine can impart into a dish, turning every day ordinary into something extraordinary!

Pairings is what brought me to our next bottle. Chad has been asking (almost begging) for beef soup. Fall is upon us and my family is craving comfort food. As I was working on the recipe I remembered that entwine Cabernet Sauvignon is paired with steak and potatoes.  Score!

I wanted to create the ultimate beef soup for Chad. So, I started with the right cut of beef and chose the perfect combination of liquids for the soup. 

http://theslowroasteditalian-printablerecipe.blogspot.com/2014/09/hearty-beef-soup.html




The right cut of meat results in tender melt in your mouth beef. It is perfect for this dish! The beef is browned first, adding an unbelievable caramel essence and nuttiness to the dish.  It adds a depth of flavor to the soup that you can not create any other way.

The real magic happens when the pan is deglazed.  I chose the rich and fruity Cabernet Sauvignon; with hints of thyme and raspberry it is a perfect pairing for beef soup. The scrumptious browned bits are scraped up and dissolved into the wine building a fabulously flavorful base for our creation.  Then the beef stock is added and the browned beef is returned to the pot and eventually the veggies are added to the party.



The result is the Best Ever Hearty Beef Soup you have ever had in your life.  Tender chucks of beef that you can cut with a spoon, scrumptious vegetables and the most dynamic soup that I have ever tasted.  The wine adds this amazing rich flavor to the soup making this the quintessential beef soup.  Trust me, you'll never need another recipe.

With only 20 minutes of active time, I am sure this easy recipe will be on your menu again and again. I already have a freezer stocked full of Chad's new favorite, Hearty Beef Soup, to last us the season (maybe only the month at the rate he is devouring it).

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2014/09/hearty-beef-soup.html
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PRINT RECIPE

Hearty Beef Soup
SERVES 12  |  ACTIVE TIME 20 Min  |  TOTAL TIME 2 Hours

2 pounds beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon coarse ground black pepper
2 teaspoons kosher salt, divided (to taste)
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 shallot, diced
3 garlic cloves, minced
32 ounces (4 cups) beef stock
1 cup entwine Cabernet Sauvignon
2 teaspoons Worcestershire sauce
1 tablespoon dried Italian seasoning
4 cups chopped red potatoes, bite size pieces (about 1/2")
3 cups chopped baby carrots, bite size pieces
fresh parsley to garish, optional

Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1 1/2" cubes. It takes about 5 minutes, but don't skip this step.  It is sooo worth it. 

Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.

Warm olive oil in a large dutch oven (or heavy bottom pot), over medium high heat, once you can feel warmth when holding your hand 6 inches from the pot, 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.

Remove beef from flour and shake gently to remove loose flour. 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 browned and remove them and place place in your upside down pot lid. Once the first batch is cooked, add the second batch and repeat.

Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced.  Set aside.

Once all beef is browned, add shallots 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, Worchestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer 40 minutes.

Meanwhile, prepare potatoes and carrots. Cut vegetables into bite size pieces. Set aside.

Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine needed 1 teaspoon).

Garnish with fresh parsley if desired. Serve and enjoy!

DONNA'S NOTES: I do not recommend using beef stew meat.  It is a combination of cuts of meat that may not be right for this soup. The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!

You can substitute onion for shallot if you are looking for a stronger onion flavor. 

4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock.

Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme.

For a thicker stew-like consistency, cut the beef stock back to 2 cups.  

I know some people are sensitive alcohol. I will say the wine adds a fabulous rich burgundy flavor to the soup and if you can use the cabernet, I highly recommend it. However you can substitute with beef stock, grape, pomegranate, or cranberry juice.

I know some poeple are unable to use the wine. I will say it adds a fabulous rich burgundy flavor to the soup and if you can use the cabernet, I highly recommend it. However you can substitute with these:

Beef stock, grape, pomegranate, or cranberry juice

Enjoy and let us know how it goes! - See more at: http://www.theslowroasteditalian.com/2014/09/hearty-beef-soup-recipe.html#sthash.X4WITR60.dpuf

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Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Disclosure:  This is a sponsored post in partnership with entwine.  All thoughts and opinions are our own.

Hearty Beef Soup

The Slow Roasted Italian
Published 09/21/2014
Hearty Beef Soup
Look no further, this is the BEST EVER Hearty Beef Soup! With juicy tender chucks of beef that melt in your mouth and a glorious rich soup loaded with vegetables it is truly the ultimate comfort food.

Ingredients

  • 2 pounds beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
  • 1/4 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon coarse ground black pepper
  • 2 teaspoons kosher salt, divided (to taste)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 3 garlic cloves, minced
  • 32 ounces (4 cups) beef stock
  • 1 cup entwine Cabernet Sauvignon
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried Italian seasoning
  • 4 cups chopped red potatoes, bite size pieces (about 1/2
  • 3 cups chopped baby carrots, bite size pieces
  • fresh parsley to garish, optional

Instructions

  1. Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1 1/2" cubes. It takes about 5 minutes, but don't skip this step. It is sooo worth it.
  2. Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.
  3. Warm olive oil in a large dutch oven (or heavy bottom pot), over medium high heat, once you can feel warmth when holding your hand 6 inches from the pot, 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.
  4. Remove beef from flour and shake gently to remove loose flour. 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 browned and remove them and place place in your upside down pot lid. Once the first batch is cooked, add the second batch and repeat.
  5. Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside.
  6. Once all beef is browned, add shallots 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, Worchestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer 40 minutes.
  7. Meanwhile, prepare potatoes and carrots. Cut vegetables into bite size pieces. Set aside.
  8. Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine needed 1 teaspoon).
Yield: 12
Tags: Hearty Beef Soup, Beef Soup, Beef, Potatoes, Carrots, Wine, Comfort Food

Originally published 9/21/14

135 comments:

  1. Nice sop, but needs barley added to recipe!

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    1. Sounds good. Let us know how it goes. Enjoy!

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    2. I added canned tomatoes, A chopped onion, fresh pearl onions. It was great even though I didn't add wine. It got better every day!

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    3. I made this today and it was amazing.

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  2. This soup looks fabulous!! Now that our searing hot weather is cooling down, I am going to try this very soon.

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    1. It is truly amazing, M1CAL. My husband has been going bonkers over it all week. You know that "eyes roll back in your head" kinda good? Yeah. That good. Enjoy and let us know how it goes!

      Thanks for stopping by.

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    2. Hi Donna,

      This does sound amazing and I know that you're italian (me too) since this recipe is for an army. What are the quantities for say 4 people?

      Dan

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  3. Thank You very much I will try this one I gues I used wrong cuts of meat

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    1. The right cut truly makes the difference. I can't wait to hear how it goes. Enjoy and check back in with us after you make it.

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  4. A week straight? Wow bet the family is ready for some pizza! It does look yummy though!

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    1. Oh it is so good! You are going to love it.

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  5. Mmm this looks great!

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    1. Thanks Shelly! Let us know if you get a chance to try it.

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  6. GOD That Looks Good! ... *holding out my bowl* ...

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    1. Thanks Garry! If only we could share soup through our website. Let us know if you get a chance to try it.

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  7. Going to try...love the tips given for what kind of meats to use.

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    1. Awesome. Let us know how it goes and enjoy!

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  8. Can I buy a pot from you? Charge me ingredients and all your labor. I'm dead serious.

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    1. Oh goodness, if only there were more hours in the day!

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  9. Replies
    1. Thanks Susan. It is pretty spectacular.

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  10. Just need me some carrots to make this...commissary tomorrow!

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    1. Yay! Let us know how it goes Anita! Enjoy.

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  11. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

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  12. Looks like a good one.

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    1. It is really amazing Cheryl! Let us know if you try it. Enjoy.

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  13. Looks savory. I just rammed my face into the phone.

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    1. Oh my gosh! I just about sprayed my screen with the water I was drinking. It is pretty fabulous.

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  14. This sounds great. It's a must try, and I just got some chuck.

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    1. Awesome Adrienne! Let us know how it goes. Enjoy.

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  15. Looks good but I wouldn't call this a soup, more like a stew. Which ever you call it, it looks ymmy.

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  16. Could you do this in a crock pot as well?

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    1. Absolutely. Start the beef on the stovetop and after the meat has been browned and the pan deglazed you can transfer it to the crockpot. Enjoy and let us know how it goes.

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    2. How long in the crockpot?

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    3. Crockpot cooking works best on low and cooking very slow. I cooked only with the crock for two years when I didn't have an oven or stove. I recommend that you begin cooking the beef, shallot/onion, and carrots by themselves in the crock on low for about two hours. Add in the potatoesafter two hours, so they don't turn to mush, and cook for another 4-6 hours (depending on your crock and on the weather that day). Good luck!

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    4. I like to loosely wrap the veggies, lightly coated in oil, in a foil pouch and put it on top of the stew, while it cooks in the crock pot. That way, you don't have to worry about timing and the veggies maintain a little texture, some tooth and don't turn to complete mush in the stew.

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  17. Hubby's going to make this for dinner tonight.

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    Replies
    1. Yay for men that cook! Let us know how it goes. Enjoy.

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  18. does it freeze well?

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    1. It freezes very well. If you are cooking it specifically to freeze, slightly under cook the veggies (that way when they are reheated they will not get mushy). Allow to come to room temperature before sealing in containers. Defrost and warm in a saucepan over medium heat. Enjoy!

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    2. When you say defrost, do you mean to put the whole frozen chunk in a pot over medium heat. Or do I need to keep it in the fridge to thaw? Sorry, new to freezer meals.

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    3. I think she is talking about the frozen beef stew from your freezer. When you want to eat at a later date defrost at room temperature and then warm up on the stove in a saucepan.

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  19. I am not sure how I found your sight but it's been awhile and honestly it's one of my favorite on the net. Your page is so clean and your graphics are unbelievable. You and chad ever get approached to do a tv show? Keep up the great work.

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    1. I am so happy you found us! No plans for a TV show as of today, but you never know what the future holds!

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    2. Can't wait to try this soup. LOVE your bowls, too! Where can I buy???

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  20. Never cooked with wine before - where do you buy what you have listed? Or is there another that you could recommend?

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    1. The wine really makes the soup. Entwine is sold at retailers nationwide. My Kroger actually sells it and I believe BevMo may as well. Enjoy and let us know how it goes.

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    2. Do you know where else I can buy Entwine? I live in FL and am having trouble finding a retailer but we are dying to try this! If not what would be a good substitute? I don't cook with wine often so I have no idea. :)

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  21. Do you freeze your soup with the carrots and potatoes already added?

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    1. I do freeze the whole thing. When preparing a recipe for the freezer I will slightly under cook the vegetables so that when it is reheated they do not get mushy. Let us know how it goes. Enjoy!

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  22. I made this soup yesterday. Definitely a hit!! PS I added a 28 oz can of diced tomatoes...just added more flavor

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    1. That is a great addition. I am so happy to hear you loved it.

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  23. I made this soup last night. It is to die for. Absolutely delicious!

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    1. That is awesome Susan! Did you save me a bowl?

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  24. Is there a variation without flour??

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    1. You can omit that step and add the spices directly to the broth. It will be fabulous. Enjoy!

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  25. Made this today OMG it is so good !!

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    1. Yay! We love it too. So happy to hear it.

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  26. Made this last night and my family absolutely LOVED it! Thanks so much for a fabulous recipe!!

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    1. That is fantastic Brandi. Thrilled to hear you enjoyed it. Thanks for stopping by!

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    2. I am on a no carb diet - What can I use instead of potatoes so that I lower the carbs content? I was thinking parsnips - what do you think?

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    3. I too am on a no carb diet. My carbohydrate threshold is so low that I cannot eat any vegetables at all, if I want to lose weight. If I eat the equivalent of 2 inches of carrot I will gain 2 lbs. the next day. My advise to you is: just don't eat the vegetables, let someone else eat them. Cook with them but don't eat them. I use whole cloves of garlic. Peal the skin, and toss them in with the stock. One clove of garlic is about 1 gm of carb. I would use two heads of garlic cloves for this recipe. Oh my, somebody is going to comment that is too much garlic. If you have never cooked with whole cloves of garlic then don't comment. When fully cooked in the stock the result is the mildest, sweetest, taste ever. The longer you cook the garlic the milder the taste. Next find a good quality Carb Blocker product. I use
      Nutrilite Carb Blocker from Amway. I live in the Philippines so I cannot sell you the product. Find Nutrilite products in your local area and try it, it is the best and you can return it you don't like it. The recipe calls for "Entwine Cabernet Sauvignon" Brand of wine, and "Worcestershire" Brand of sauce. I am recommending "Nutrilite" Brand of Carb Blocker.

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  27. Says loaded with veggies but I only see carrots, I would add some celery to this, bet it would add a great flavor

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    1. Celery would be great in here. Enjoy and let us know how it goes.

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  28. We don't do alcohol in our home, I'm going to try it without it.

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    1. I know some poeple are unable to use the wine. I will say it adds a fabulous rich burgundy flavor to the soup and if you can use the cabernet, I highly recommend it. However you can substitute with these:

      Beef stock, grape, pomegranate, or cranberry juice

      Enjoy and let us know how it goes!

      Delete
    2. I use Frè alcohol removed wine for drinking. Will try using that for this recipe.

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  29. Can I skip the wine? Or replace it with something else?

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    Replies
    1. I know some people are unable to use alcohol in cooking. I will say the wine adds a fabulous rich burgundy flavor to the soup and if you can use the Cabernet, I highly recommend it. However you can substitute with these:

      Beef stock, grape, pomegranate, or cranberry juice

      Enjoy and let us know how it goes!

      Delete
  30. I should learn to wear a bib when I'm on your site -- it helps with the drool. lol This will be on the menu this week. I have a bag of parsnip to use up, so I will add them to the soup with the carrots and potatoes. I know from experience that your recipes are delicious. You have some of the best soup recipes going!! And your photography is superb, which only adds to the drool factor. Thank you, Donna, for all your deliciousness!!

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    1. Thank you for the compliments. You totally made my day! I am so happy you love our site. I can't wait to hear all about your soup. Let us know how it goes. Enjoy!

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  31. I added some V8 juice too. So good.

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  32. It's whats for dinner tonight!

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  33. I made this sunday and it is delish! I too added canned diced tomatoes. I also added mushrooms and zucchini! this is a keeper!

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  34. Done it, in Costa Rica, tks it got asesore favor and my family loved it

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  35. How long should I cook this in the crock pot?

    Diane McC

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  36. I don't care for the taste of red wine in my soup/stew, any suggestions on what to substitute it with?

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    Replies
    1. I know some people are unable to use alcohol in cooking. I will say the wine adds a fabulous rich burgundy flavor to the soup and if you can use the Cabernet, I highly recommend it. However you can substitute with these:

      Beef stock, grape, pomegranate, or cranberry juice

      Enjoy and let us know how it goes!

      Delete
  37. I'm in Canada, so I'm not sure I can get the Entwine. Can I use any cabernet sauvignon in its place?

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    1. The rule of thumb is "only cook with wine that you would drink". So if you have one in mind, I would give it a shot. Enjoy and let us know how it goes.

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  38. OMG I just made this...DELISH!!! Was hard to control myself to not go back for seconds, thirds, fourths, you get the point. Thanks for sharing!! Definitely added to my favs!!

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  39. WOW!! Loving the sound of this!! I love soup recipes!! Pinned it!!

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  40. This was absolutely THE beat soup ever! It was definitely the wine that made the difference. Plus the Chuck steak. I usually use stew meat when I make soup. Not anymore! I did add frozen peas at the end. It was a little more colorful and my husband loves them. He said this was wonderful, the beat soup I've ever made.

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  41. Well I am guilty of changing this out a bit. Trying for low cal/weight loss recipes so didn't use the butter-just a bit of olive oil and about half the meat. Also added lots of chopped cabbage, zucchini and green beans. It is the "sauce" that makes this really delicious. We are off of alcohol also, but do cook with it for flavor and it really, really enhances the flavor of this soup.

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  42. I purchased Layer Cake Cabernet Sauvignon 2012. Is this one ok? I don't know much about wine

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  43. can I use oxtail?

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  44. You should indicate in the recipe whether or not to peel the potatoes.

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  45. I just made this soup,but I used Oxtail instead. It tastes soooo good.

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  46. This was amazing! Now it is a go to fav!

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  47. Oooh, comfort food! I need to find that wine around here. I've seen a couple people raving about it now.

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  48. I wish I was having THIS for dinner, it looks delicious and the weather cooled off tonight and it would have been perfect, do you deliver :)

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  49. Wine and beef are some of my favorite things, yummm!!!

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  50. I've not heard of the wine but I'm going to have to keep an eye out for it now. You had me as soon as you deglazed the pan with the sav blanc

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  51. my husband was amazed, it was so good! Thanks for a great recipe!! Oh, I didn't have Italian seasoning, so I made a mix of garlic, oregano, salt, pepper, and red pepper flakes. It had a bit of kick!

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  52. I made this soup. I hope I could show you the picture of my finished product (copycat).

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  53. Donna, this looks like pure comfort food! I love dishes like this when the weather is cool. This will be perfect this weekend!

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  54. I made this tonight, it's absolutely divine!

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  55. Grubbin! Just made it it this afternoon. Koodos for the recipe

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  56. Would Merlot work for the wine in this recipe?

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    Replies
    1. You could use merlot, but cabernet is the best in this soup. Enjoy and let us know how it goes.

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  57. I'm making this dish tonight for the first time. It's freezing outside so I thought this looked perfect for dinner. Thank you for the recipe :-)

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  58. Getting ready to make this for dinner tonight. Following your recipe, but instead of using the dried Italian seasoning I'm adding fresh rosemary and thyme...Can't wait!!!

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  59. I made this for dinner Monday night. I have made beef stews before, but nothing remarkable. In fact, when my husband and my teenage boys asked what was for dinner, they were not too excited. So, after I cranked out this recipe, unsolicited, they declared that it was the best beef stew they ever had. One thing that I think that makes the difference is using chuck and not stew meat like you suggested, and coating in flour and spices is genius! We do not drink alcohol and I subbed out the wine with cranberry juice and it worked great! This might say 12 servings, but can I say that five men ate it all, before I got any! (Delivery guys were installing my new washer and dryer, they came late, during dinner time and as I was overseeing that, these guys ate it all- I only got to taste it as I was cooking.) They were all embarrassed when I told them that I didn't even get to have any, but they declared they couldn't help themselves it was so good! Yeah so, good thing they are cute.... making it again soon.. next time while they are at school, so I can get the first bowl :)

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    1. I am so excited that your family loved it so much they ate every last drop! You totally made me grin. The cranberry juice is an excellent swap for the wine. Pomegranate and grape juice work very well too. Thank you so much for sharing your story!

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  60. what is the substitute i can use for Entwine Cabernet Sauvignon?

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  61. Thank you for this fantastic recipe! We seldom drink and hence I replaced the wine with 1/2 cup of red grape juice. My experience with chuck (I used chuck tender) has been undesirable as it often turned up dry. So I tried beef shin instead and it was marvelous. I need to extend the cooking time to allow the meat to become tender. Oh ya, I used home-made chicken broth as it was available then. Thanks again! :)

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  62. I made this recipe last week and it was truly amazing. Thanks so much for posting it. Wondering if anyone has tried this with coconut flour or almond flour to replace the regular. Also, would this work with turnips in place of potatoes. Potatoes seem to cause joint inflammation so I try avoid them. What about mushrooms? Thanks -

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  63. Have a pot of this on the stove, it has 30 minutes left! I tasted it and I can't wait for it to be done!!!!!! So yummy!

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  64. My experience with soups and stews on the stove have always been pretty disastrous. I do not have the ability or the patience to do it right or well, so I rely on my crock pot for those kinds of things. Do you have any conversion suggestions for a crock pot? Or has it even been tried? Please let me know. This looks so good I would love to attempt it!

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  65. My experience with soups and stews on the stove have always been pretty disastrous. I do not have the ability or the patience to do it right or well, so I rely on my crock pot for those kinds of things. Do you have any conversion suggestions for a crock pot? Or has it even been tried? Please let me know. This looks so good I would love to attempt it!

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  66. Seriously, why post comments when you have never MADE the recipe. Nobody really cares that it "looks good to you." Just try the recipe and if you have helpful comments, then post them. Otherwise stop wasting people's time.

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  67. Made this last week it was really amazing my husband and my daughter loved it! I am making it again today, since its my husbands birthday today. Thank you so much for sharing the recipe!!!!!

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  68. Oh my - just made this and it is fabulous! I think I may need to double the recipe....everyone loves it. Nice recipe to share with a new mom and her husband!

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  69. I made this last night for dinner. It was wonderful and so rich tasting. I made it in a slow cooker on low, I put it together in the morning and it was ready after work. It is a great recipe to help control the amount of sodium you take in. I will make this again.

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  70. This recipe looks sooo delicious. Thank You for sharing it. I'll try to make it today.
    Can I substitute the shallot for a red onion?
    Sorry for asking this, but what is the best beef stock to use?

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    Replies
    1. Absolutely feel free to use 1/4 red onion in place of the shallots, it will obviously lend a more oniony flavor but will be fabulous. Enjoy and let us know how it goes.

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  71. This stew was amazing! I didn't add wine because we don't drink it, but even without it..it was hands down the best stew I've ever tasted/made (and I've made a lot of them with 4 growing kids)! It's now the only one I will ever make again! It's was so full of flavor and rich! The entire pot was nearly eaten in one dinner (next time I'll double it). I think I managed to sneak the last bit for leftovers the next day! Highly recommended!

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  72. This is one of the best soups Ive ever had!!!!! My hubby who doesnt care for soup LOVES it :) Didnt change a thing and it came out perfect!!!!

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  73. Can i use garlic and onion powder in place of the shallot and minced garlic. If so how much would i use?

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  74. Ok I have the stock and beef simmering now.... it really looks like the liquid will not be enough to cook potatoes and carrots!! I halved all ingredients. Should I add more stock? water?? Hellllp!

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    1. It won't hurt to add more. I usually add a little more than the recipe calls for. Just eye it. I made this again last night and only 2 small portions remained for leftover today! It's seriously delish!

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  75. I've used this recipe and made it as Stew a couple of months ago by eliminating 16 oz of beef stock as you suggested, so that was an excellent comment, thank you. My husband and I absolutely loved it!! I did use extra fresh garlic, because we like it, and added about 2 Tbsp. Tomato Paste which always gives any brown stew recipe extra oomph!. I'm making this recipe again this week for a guest and we're pretty sure she'll love it as much as we did! Thank you for the excellent guidelines! The leftovers were excellent as well. Thank you!!

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  76. Looks yummy, gonna try that now.

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  77. Can you cook this all when it is done in a slow cooker?? Just wondering how that would be. I hate to have it burn when I forget at times in the sauce pan :)

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  78. I made this soup tonight for supper and it was amazing! I made a few additions because I like a lot of vegetables. I added a can of diced tomatoes, some fresh green barns, and some frozen corn. My 8 year old want to finish every ones and asked to take the leftovers in her lunch at school tomorrow. So good, thanks for the recipe!

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  79. I just made this soup and it is DELICIOUS! I added a bit more salt and pepper (that's just my taste) and some celery but everything else was pretty much per your recipe. The meat was quite tasty and very tender. I look forward to eating this for the next few days!

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  80. This is on the stove right now, it's for dinner, dinner will be early according to the wonderful aroma coming from the kitchen. Can't wait, the broth is phenomenal already! Thank you TSRI.

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  81. This soup is awesome....I made last week for some friends everyone raved over it...I think the wine is the key..

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  82. This was soooo YUMMY! My whole family loved it. Hubs said add this one to e go to list. I used pearl onions, they were a nice a addition. I also used grape juice instead of the wine. It was delish! Thank you for this wonderful recipe.

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  83. My sister made this recipe and it was delicious! I'll be making, too.

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  84. Just made this and it's AMAZING. Truly the best recipe I've ever made for beef soup (and better than any beef stew recipe too). The flavors are perfect. I did make a couple adjustments, which I try not to do my first try at a recipe, but after tasting the broth I wanted a little extra kick. I added a teaspoon of salt, an extra pinch of italian seasoning, an extra pinch of pepper and a can of diced tomatoes (which really complimented the texture and flavor). I keep eating it even though I'm completely full. Can't wait for my husband to come home and try it. Thank you!

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  85. Wow, this is too good to be true. I didn't even finish making it because I couldn't resist the temptation to just take it off the stove and eat it. I got up to adding the red wine and deglazing the pan and then I added one cup stock, the carrots, some herbes de provence, cooked 20 more minutes and served over egg noodles. Fabulous comfort food! Thank you so much. Next time I'll try to finish it through.

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