WINE & FOOD AFFAIR RECIPES

Soups

Italian Beef Soup

Mazzocco Sonoma Winery

1400 Lytton Springs Road
Healdsburg, CA 95448
mazzocco.com

Our Italian Beef Soup, rich with tender beef, hearty vegetables, and fragrant herbs, captures the essence of comfort food. Paired with our lusciously balanced award-winning Briar Zinfandel, with its vibrant fruit and spicy notes -- this duo creates a harmonious blend of flavors perfect for a cozy fall evening to share at home with friends.

Ingredients:
  • 3 each Celery Ribs chopped to 1/2-inch pieces
  • 1 each Yellow Onion diced
  • 4 each Medium Carrots chopped to 1/2-inch pieces
  • 4 each Garlic Cloves finely minced
  • 1/2 pound Russet Potatoes peeled and diced to 1-inch pieces
  • 8 ounces Cremini Mushroom (optional) sliced
  • 3 tablespoons Fresh Basil chopped
  • 3 tablespoons Fresh Parsley chopped
  • 2 1/2 pounds Beef Shoulder, chuck, or rump roast (fat off) cut to 1-inch pieces, divide to 2 halves
  • 1 cup Mazzocco Briar Zinfandel
  • 4 cups Low-Sodium Beef Broth divide to 1-cup, 3-cup
  • 2 cans (15 oz) Diced Tomatoes
  • 5 tablespoons Olive Oil divide to 1-tbsp, 1-tbsp, 3-tbsp
  • 1/3 cup All Purpose Flour
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 3/4 teaspoon Dried Rosemary crushed
  • 1/2 teaspoon Dried Marjoram
  • 2 each Bay Leaves
  • 1 teaspoon or to taste Salt
  • 1/2 teaspoon or to taste Black Pepper freshly ground
  • Parmesan or Romano Cheese (optional) for garnish
  • Garlic Crostini (optional)

Directions:

1. Heat 1-tbsp olive oil in a large, enameled cast iron pot over medium-high heat. Once hot add celery and onion, and sauté for 4 minutes. Add garlic and sauté 1 minute longer. Remove from pot into a heat proof bowl and set aside.

2. Place beef in a large resealable bag, add flour and season with salt and pepper. Seal bag and toss well to evenly coat beef in flour.

3. Return pot to medium-high heat, add remaining 3-tbsp olive oil. Once oil is hot add half of the beef and cook tossing occasionally until beef has browned, about 4-5 minutes. Transfer browned beef to a plate.

4. Add another 1-tbsp oil to pot and cook remaining half of the beef and cook until browned, about 4-5 minutes. Leave in pot.

5. Slowly add 1-cup broth, Briar Zinfandel, then the other half of browned beef that was set aside. Cook stirring frequently while scraping bottom of pan to loosen browned bits on bottom until sauce has thickened.

6. Add remaining 3-cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, mushrooms (optional), and sautéed celery and onions that were set aside. Bring to a boil stirring frequently. Season with salt and pepper to taste (optional).

7. Reduce heat to low, cover pot and simmer 1.5-hours stirring occasionally. Add potatoes and carrots and cook about 1.5-hours longer, or until beef and veggies are very tender.

8. Dish up soup, sprinkle with Parmesan or Romano cheese (optional), add garlic crostini, and serve with a glass of Mazzocco Briar Zinfandel for a delicious pairing.

Mazzocco Sonoma Winery

1400 Lytton Springs Road
Healdsburg, CA 95448
mazzocco.com

2021 Zinfandel Briar, Dry Creek Valley