beef essentials: shredded beef & veggie soup

How To Make beef essentials: shredded beef & veggie soup

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  PREP/PREPARE
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  For this recipe, you will need a heavy-bottom pot that is large enough to hold all the ingredients, and have a tight-fitting lid. My personal choice would be enameled cast iron, such as: Le Creuset.
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  We are not using any thickeners (flour, arrowroot, etc.), simply because I want a light broth. This is a soup; not a stew. In addition, that is why we are using chicken (not beef) stock, because I want the broth to be light, not heavy.
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  When you shred the roast, make sure that you cut the pieces small enough that they will fit onto a spoon.
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  Gather your Ingredients (mise en place).
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  Place a rack in the bottom position, and preheat the oven to 300f (150c).
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  Chop the onions, and carrots, and mince the garlic
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  Add the butter and oil to a heavy-bottomed pot, over medium-high heat.
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  While the butter is melting, pat the chuck roast with paper towels to remove any excess moisture, and then sprinkle with salt and pepper.
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  Add the roast to the hot pan.
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  Brown on all sides, about 2 minutes per side, and then remove from the pot.
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  Reduce heat to medium, and add the mushrooms and onions.
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  Cook until they begin to soften, about 3 – 5 minutes.
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  Add the garlic, parsley flakes, paprika, and cumin, and then cook until fragrant, about 60 seconds.
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  Add the wine, chicken stock, and chopped tomatoes.
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  Stir to combine with the veggies.
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  Return the roast to the pot, and bring up to a simmer.
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  Cover the pot, and place in the preheated oven for 3.5 hours.
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  Chef’s Note: While the roast is in the oven, prep the carrots, and potatoes.
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  Chef’s Note: After 2.5 hours, open the pot, and add the carrots and potatoes.
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  After 3.5 hours, check the potatoes and carrots for doneness, and remove the pan from the oven, take out the roast and shred/chop into bite-size pieces, and then return to the pot.
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  Chef’s Note: The veggies should be perfect; however, if they are still a bit undone, give the pot another 20 minutes in the oven, and you should be good to go.
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  Chef’s Tip: Like most soups and stews, they taste better the next day. If you reheat this soup, do it in a pot over gentle heat, and you may need to add a bit more chicken stock.
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  PLATE/PRESENT
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  Serve while still nice and hot with some freshly made rolls, or crusty bread. Enjoy.
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  Keep the faith, and keep cooking.
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