Step 1

Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1 1/2" cubes. It takes about 5 minutes, but don't skip this step. It is sooo worth it.

Step 2

Combine flour, paprika, pepper, and 1 teaspoon salt in a large 1-gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.

Step 3

Warm olive oil in a large dutch oven (or heavy bottom pot), over medium-high heat, once you can feel the warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.

Step 4

Remove beef from flour and shake gently to remove loose flour. Place coated beef in the pan, one piece at a time, brown on all sides, about 3-5 minutes per side. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place them in your upside-down pot lid. Once the first batch is cooked, add the second batch and repeat.

Step 5

Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside.

Step 6

Once all beef is browned, add shallots and garlic. Cook until translucent, about 3 minutes.

Step 7

Add wine and deglaze the pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worcestershire and Italian seasoning, remaining 1 teaspoon salt. Stir to combine. Return beef to the pot.

Step 8

Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.

Step 9

Meanwhile, prepare potatoes and carrots. Cut vegetables into bite-size pieces. Set aside.

Step 10

Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork-tender. Taste broth. If necessary, add additional salt to taste (mine was perfect).

Step 11

Garnish with fresh parsley if desired. Serve and enjoy!