The chuck section of the cattle yields some of the most flavorful and economical cuts of meat, somewhat tough and fatty but perfect choices for braising and stewing. You can substitute top or bottom roasts in the recipe, which should be thinly sliced across the grain before serving. The coffee and soy sauce give this dish an amazing flavor.
Use Cabernet, Dark Zinfandel or Merlot for the wine sauce.
Fresh spring vegetables and chicken give this creamy soup a great flavor.