Ingredients
Equipment
Method
- Stir together brown sugar, black pepper, salt, garlic powder, onion powder, chili powder, and paprika to make the seasoning blend. Set aside. Prepare all remaining ingredients and leave them within reach.
- Slice the chuck roast into 1-inch cubes, trimming away excess fat.
- Toss the beef chunks with the seasoning mixture until well coated. Sprinkle the flour over the beef and toss again to coat evenly.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Sear the beef in batches, making sure not to crowd the pan, browning each side for 30–40 seconds. Set browned beef aside on a plate and add more oil as needed between batches.
- Turn off the heat and carefully wipe away any burnt bits, keeping the flavorful brown residue (fond) in the skillet.
- Once the pan has cooled slightly, pour in the non-alcoholic red wine substitute. Return heat to medium-high and use a silicone spatula to scrape up the fond as the liquid simmers. Reduce the liquid by half, about 3–5 minutes.
- Add 2 tablespoons of the cold butter along with the diced onion. Cook for 4 minutes, stirring occasionally.
- Stir in the minced garlic and cook for 1 additional minute.
- Add the seared beef back to the pot. Stir in tomato paste, Halal Worcestershire sauce, bay leaves, rosemary, ground sage, beef broth, and bouillon.
- Cover the pot with a lid slightly ajar and simmer over medium-low heat for at least 2 hours.
- In a small jar, combine the cornstarch with the cold water, shaking or stirring until smooth.
- Bring the soup to a boil. Gradually pour in the cornstarch slurry while stirring, just until the broth thickens to your liking.
- Reduce the heat to low. Add the frozen vegetable mix. Stir to combine and heat for 10 minutes, until the vegetables are hot but still firm. If desired, add a few drops of Halal gravy browning for color.
- Take the pot off the heat. Remove the bay leaves and rosemary stem. Stir in the remaining 2 tablespoons of cold butter until melted for a smooth finish.
- Serve hot, garnished with chopped parsley. Ladle over mashed potatoes or serve with biscuits if desired.
Nutrition
Notes
This soup is excellent for meal prep and freezing since it contains no potatoes or pasta to get mushy. For a vegetarian version, you can substitute plant-based protein and vegetable broth. Leftovers will keep in the refrigerator for up to 4 days and freeze well for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water as needed if thickened. You can swap in ½ teaspoon dried rosemary if fresh isn’t available, and feel free to use other vegetable blends based on your preference. To serve, try ladling the soup over mashed potatoes or pair with fluffy biscuits for extra comfort.