I am obsessed with this beef and vegetable soup recipe. So much so that I’ve made it two Fridays in a row. It’s the perfect combination of two Willam Sonoma recipes (balsamic beef stew and beef stew with orange zest and red wine). And, in my opinion, what really makes it stand out is the Alexia frozen vegetables. I just discovered these little beauties; Parmesan peas and Italian herb corn with sundried tomatoes—yum! Happy Halloween. Enjoy!
3 Tbs. all-purpose flour
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper, plus more, to
2 lb. boneless beef chuck stew meat, trimmed of excess fat and cubed
3 Tbs. canola oil
1 large yellow onion, diced
2 cup full-bodied red wine
3 cups beef stock
2 cans (14.5 ounces each) of fire roasted diced tomatoes
1 cup of Alexia frozen Parmesan peas
1 cup of Alexia frozen Italian herb corn with sundried tomatoes
5 large carrots, peeled and cut into 1-inch chunks
4-5 tablespoons of flat leaf parsley, chopped
In a resealable plastic bag, combine the flour, the 1/2 tsp. salt and the 1/2 tsp. pepper. Add the beef, seal the bag and shake to coat the beef with the seasoned flour.
In a heavy pot or Dutch oven over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, remove the beef from the bag, shake off the excess flour and add the meat to the pot in a single layer. Cook, turning as needed, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the meat to a plate.
Add the onion to the drippings in the pan and sauté over medium heat until golden, about 5 minutes. Stir in the wine and broth, scrapping up all brown bits.
Return the meat and any juices from the plate to the pot. Add tomatoes, peas, corn and carrots. Bring to a simmer, then reduce the heat to low. Cover and braise until the meat is nearly fork-tender, 2 - 3 hours. Add parsley and continue to braise about 30 minutes more.
Divide among individual shallow bowls and serve immediately. Serves 6.