Beef Soup

I found a recipe for beef stew that sounded really good-and when I made it, it tasted really good but it wasn't a stew. It is more like a luscious beef soup. I've made some changes to recipe to accommodate our preference and am saving it here so I can make it again. To see the original recipe: Best Ever Hearty Beef Stew

2 lbs beef chuck roast (don't use stew meat), trimmed and cut into 1 - 1 1/2 inch cubes (David says bigger is better)
1/4 cup flour
1 tsp paprika
1 tsp coats ground black pepper
1 tsp kosher salt, divided
1 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 shallot, diced
3 garlic cloves, minced or pressed through a garlic press
4 cups beef stock (use 2 cups if you want it less soupy)
1 cup Cabernet Sauvignon
2 tsp Worcestershire sauce
1 tbsp dried Italian seasoning
4 cups chopped red potatoes, bite-sized pieces, about 1/2 inch
3 cups chopped carrots, bite-sized pieces

1.  Trim the hard fat. Seriously do this. Cut beef into 1 - 1 1/2 inch cubes. David recommends the 1 1/2 inch-easier to brown and just all around better.

2.  Combine: flour, paprika, pepper and 1 tsp salt in a sealable bag. Seal and shake to combine. Add the beef and shake to coat well.

3.  Warm olive oil in a large dutch oven over medium-high heat. Once warm add the butter to melt. Once butter is melted carefully add the beef. I would do half the beef at a time. You are going to be browning each side of the beef so you will want room to turn your meat. Brown for about 3-5 minutes per side. Once all sides are browned put in a separate bowl.

4.  Add the shallot and garlic to the pot. Cook until translucent, about 3-4 minutes.

5.  Add wine to deglaze the pan by scaring up all the yummy browned bits on the bottom. Add beef stock, Worcestershire, Italian seasoning and 1 tsp on salt. Add beef back to the pot and bring to a boil. Once you have it boiling, reduce to a gentle simmer and allow soup to simmer 40-50 minutes.

6.  After you have been simmering for 40-50 minutes, add the potatoes and carrots. Stir to cover. Simmer 40-50 minutes more or until the vegetables are tender.