Winter Beef and Vegetable Soup

In ‘Williams-Sonoma: Soup’

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 3  lbs beef chuck, cut into 1 1/2 inch cubes
• 1⁄2 cup all-purpose flour
•  salt
•  ground pepper
• 5  tablespoons olive oil
• 1⁄4 cup red wine vinegar
• 2  yellow onions, sliced
• 1  parsnip, peeled and sliced
• 1  carrot, peeled and sliced
• 2  cups  beef stock
• 1  cup dry red wine
• 1⁄4 teaspoon tomato paste
• 2  garlic cloves, minced
• 1  bay leaf
• 4  sprigs fresh flat-leaf parsley, plus more chopped for garnish
• 1  sprig fresh sage (or 1/2 t. dried sage)
• 3⁄4 lb  tender young carrot, peeled
• 7  ounces  pearl onions, blanched and peeled

Directions

1. Pat the beef dry with paper towels.
2. Place the flour in a large
3. Owl or zip-lock bag and season to taste with salt and pepper.
4. Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour.
5. In a large Dutch oven over med-high heat, heat 4 tablespoons of the olive oil.
6. Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch.
7. Transfer to a bowl and set aside.
8. Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan.
9. Decrease heat to medium and add the remaining 1 T oil to the pot.
10. Add the onions and sauté until well browned, 12-15 minutes.
11. Add the sliced parsnips and carrot and sauté until slightly tender, about 3 minute longer.
12. Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley sprigs, and sage; stir to mix well.
13. Decrease heat to low, cover and simmer, stirring occasionally, until the meat is almost fork-tender, about 1 ½ hours.
14. Add the young carrots, return to a simmer, and cook until the carrots are tender, about 15 minutes.
15. Add the pearl onions and cook until just heated through, about 3 minutes longer.
16. Discard the bay leaf and sage sprigs.
17. Season to taste with salt and pepper.
18. Ladle into warmed soup bowls and garnish with.