Winter Beef and Vegetable Soup

• 3 lbs beef chuck, cut into 1 1/2 inch cubes
• 12 cup all-purpose flour
• salt
• ground pepper
• 5 tablespoons olive oil
• 14 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
• 14 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)
• 34 lb tender young carrot, peeled
• 7 ounces pearl onions, blanched and peeled

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 saute until well browned, 12-15 minutes.
11. Add the sliced parsnips and carrot and saute 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 1/2 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.

beef chuck, flour, salt, ground pepper, olive oil, red wine vinegar, yellow onions, parsnip, carrot, beef stock, red wine, tomato paste, garlic, bay leaf, parsley, sage, carrot, pearl onions

Taken from www.food.com/recipe/winter-beef-and-vegetable-soup-512475 (may not work)