• 2.5 Lb. Cubed Chuck Beef
• 3 Tbsp All-Purpose Flour
• 1 Tsp Kosher Salt
• 1 Tsp Fresh Ground Pepper
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1 Chopped Yellow Onion
• 2 Chopped Celery Ribs
• 8 Minced Garlic Cloves
• 3 Cups Chopped Potatoes
• 3 Chopped Carrots
• Fresh Parsley, For Garnish
• 2 Tbsp Tomato Paste
• 1 Tbsp Beef Base
• 1 Cup Red Wine, Merlot
• 4 Cups Beef Broth
• 1 Tbsp Worcestershire Sauce
• 2 Bay Leaves
• Few Sprigs Of Fresh Thyme

To prepare the beef

• Pat dry the beef chuck steaks, trim and clean of excess fat and silver skin.
• Cut chuck beef into cubes.
• In a bowl mix flour, salt, pepper, garlic powder, onion powder and toss in beef cubes and mix until beef is thoroughly coated.
• Heat a large heavy pot over medium-high heat.
• Add some oil and brown the beef cubes in batches – making sure not to overcrowd the pan.
• Remove beef from pot and set aside.

To make the soup

• In the same pot used to sear the beef, add chopped onions, celery and minced garlic.
• Cook until softened and fragrant – 5 min.
• Stir in the tomato paste and cook for 1-2 min.
• Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom of the pot.
• Add the beef back into the pot.
• Add beef base, beef broth, Worcestershire sauce, bay leaves and thyme sprigs.
• stir well to combine.
• Bring to a boil then reduce heat to low and cover.
• Allow to simmer for about 1.5-2 hours.
• Add the chopped potatoes and carrots to the pot.
• Continue to simmer while covered for another 30 min or until vegetables are tender.
• Remove bay leave and thyme sprigs
• Serve fresh and hot and garnish with parsley.