Slow-simmered richness in every spoonful
Ingredients:
▢ 2 lbs beef chuck (1.5″ cubes)
▢ 3 tbsp olive oil, divided
▢ 1 large onion, diced
▢ 4 garlic cloves, minced
▢ 2 tbsp tomato paste
▢ 6 cups beef bone broth (for depth)
▢ 1 cup dry red wine (or sub broth)
▢ 2 bay leaves
▢ 1 tbsp Worcestershire sauce
▢ 1 tsp smoked paprika
▢ 1 tsp dried thyme
▢ 2 carrots (1″ chunks)
▢ 2 celery ribs (1″ slices)
▢ 3 Yukon Gold potatoes (1″ cubes)
▢ 1 cup diced tomatoes (canned fire-roasted preferred)
▢ 1 cup green beans (1″ pieces)
▢ 1 parsnip, diced (optional for sweetness)
▢ ¼ cup chopped parsley
▢ Salt & black pepper to taste
Secret Flavor Boosters:
• 1 anchovy fillet (melts into broth)
• 1 tsp mushroom powder
Instructions:
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Sear the Beef
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Pat dry & season beef generously with salt/pepper
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Heat 2 tbsp oil in Dutch oven over medium-high
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Sear beef in batches until crusty brown (3 mins/side)
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Build Flavor Base
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Reduce heat to medium, add remaining oil
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Sauté onion 5 mins until golden
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Add garlic, tomato paste, anchovy & paprika – cook 2 mins
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Deglaze with wine, scraping up browned bits
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Slow Simmer
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Return beef + juices to pot
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Add broth, Worcestershire, bay leaves & thyme
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Bring to boil, then reduce to low simmer
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Partially cover & cook 1.5 hours until beef is tender
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Add Vegetables
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Stir in carrots, celery, potatoes & parsnip
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Simmer 20 mins uncovered
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Add tomatoes & green beans, cook 15 mins more
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Finish & Serve
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Discard bay leaves, stir in parsley
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Adjust seasoning (add 1 tsp red wine vinegar if needed)
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Serve with crusty bread
Pro Tips:
• For richer broth, add beef bones while simmering
• Day-old soup tastes even better
• Freezes beautifully for 3 months
Pair With:
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Warm sourdough
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Gremolata garnish (lemon zest+garlic+parsley)
This soup is a complete meal with 35g protein per serving! Perfect for cold weather or when you need comforting nourishment.