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COOK'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.
2 lb beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
1/4 C ap flour
1 tsp paprika
1 tsp coarse ground black pepper
2 tsp kosher salt, divided (to taste)
2 T extra virgin olive oil
2 T unsalted butter
1 shallot, diced
3 garlic cloves, minced
32 oz (4 C) beef stock
1 C wine Cabernet Sauvignon
2 tsp Worcestershire sauce
1 T dried Italian seasoning
4 C chopped red potatoes, bite size pieces (about 1/2
3 C chopped baby carrots, bite size pieces
fresh parsley to garish, optional
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