Description
Chunks of tender beef mingle with aromatic garlic, onion, and thyme as carrots, celery, and potatoes soften in a rich tomato-infused beef broth.
Ingredients
- 1 kg beef chuck roast
- 1 tbsp vegetable oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery sliced
- 3 medium potatoes peeled and diced
- 4 cups beef broth
- 1 cup water
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- Salt to taste
- Black pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
- Cut the beef into bite-sized cubes and season with salt and pepper.
- Heat the oil in a large pot over medium-high heat and brown the beef on all sides.
- Add the onion and garlic and sauté until the onion becomes translucent.
- Stir in the carrots and celery and cook for 5 minutes.
- Mix in the tomato paste and cook for another minute.
- Pour in the beef broth, water, thyme, bay leaves, and Worcestershire sauce.
- Bring to a boil, then reduce heat and let it simmer for 45 minutes.
- Add the potatoes and continue simmering until they are tender, about 15 minutes.
- Remove the bay leaves and taste the soup, adjusting salt and pepper if needed.
- Stir in the parsley just before serving.
Notes
- For a richer flavor, sear the beef in batches to avoid overcrowding the pot.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- You can add a splash of red wine to the broth for a deeper taste.
- Serve with crusty bread or a sprinkle of grated cheese.