Slow-Simmered Beef Chuck and Red Wine Vegetable Soup
A deeply satisfying soup featuring tender chunks of beef chuck roast braised in Cabernet Sauvignon and beef stock. The meat is carefully seared to develop rich flavor before simmering with aromatic herbs and vegetables. Red potatoes and baby carrots add heartiness while wine and Worcestershire sauce create complex depth. Perfect for cold weather meals or when you need something nourishing that feeds a crowd. The two-step cooking process ensures fork-tender beef and perfectly cooked vegetables.
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into 1-1 1/2 inch cubes
- ¼ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
same coating effect
- 1 teaspoon paprika
- 1 teaspoon coarse ground black pepper
- 2 teaspoons kosher salt, divided
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 3 garlic cloves, minced
- 32 ounces beef stock
- 1 cup Cabernet Sauvignonbeef broth1:1alcohol-free
less complex flavor
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 4 cups red potatoes, chopped into bite-size pieces
- 3 cups baby carrots, chopped into bite-size pieces
- fresh parsley, to garnish(optional)
Instructions
- 1
Trim hard fat and silver skin from beef, then cut into 1 to 1 1/2 inch cubes
- 2
Combine flour, paprika, pepper, and 1 teaspoon salt in resealable bag, add beef and shake until coated
- 3
Heat olive oil in dutch oven over medium-high heat, add butter once oil is warm
- 4
Brown beef in two batches, cooking 3-5 minutes per side until all sides are browned
- 5
Add diced shallot and minced garlic, cook until translucent about 3 minutes
- 6
Add wine and deglaze pan by scraping up browned bits
- 7
Add beef stock, Worcestershire sauce, Italian seasoning, and remaining salt, return beef to pot
- 8
Cover and bring to boil, then reduce to simmer for 40 minutes
- 9
Add bite-size chopped potatoes and carrots, stir to coat
- 10
Cover and simmer 40-50 minutes until vegetables are fork-tender
- 11
Taste and adjust salt if needed, garnish with fresh parsley
Tips
Don't skip trimming the beef - removing hard fat and silver skin prevents tough, chewy pieces in your finished soup.
Brown the beef in batches to avoid overcrowding, which causes steaming instead of proper browning.
Test vegetable doneness with a fork - they should be tender but not mushy after the final simmer.
Good to Know
Refrigerate up to 4 days in covered container. Flavors improve after first day.
Can be made 1-2 days ahead. Reheat gently on stovetop, adding broth if needed.
Ladle into bowls and serve with crusty bread or crackers.
Common Mistakes
Don't skip browning the beef to avoid bland, gray meat in your soup.
Don't add vegetables too early to prevent them from becoming mushy.
Don't rush the simmering time to ensure tender beef.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
same coating effect
General Alternatives
FAQ
Can I use a different cut of beef?
Yes, beef stew meat works well but may cook faster. Chuck roast gives the best flavor and texture for long braising.
What if I don't have red wine?
Substitute with additional beef broth, though you'll lose some depth of flavor. Red wine adds richness to the broth.
How long will this keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve after the first day as they meld together.