Ingredients:

  • 1 kg (2.5 lbs) Beef Chuck Roast, trimmed and cut into cubes
  • 1 tbsp Olive Oil or High Heat Cooking Oil
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Freshly Ground Black Pepper
  • 2 tbsp All-Purpose Flour (optional)
  • 2 tbsp Unsalted Butter
  • 1 large Yellow Onion, diced finely
  • 3 stalks Celery, diced
  • 3 medium Carrots (for the broth base), peeled and diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tsp Dried Thyme
  • 2 Bay Leaves (fresh or dried)
  • 1 tbsp Worcestershire Sauce
  • 2 Litres (8 cups) High-Quality Beef Stock (low sodium preferred)
  • 250 ml (1 cup) Water or Dry Red Wine (optional)
  • 3 medium Potatoes (Yukon Gold or Russet), peeled and chopped into 2 cm cubes
  • 3 medium Carrots (for texture), peeled and sliced 1 cm thick
  • 250 g (1 ½ cups) Frozen Green Beans or Peas
  • 1 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the beef cubes thoroughly dry. Season generously with salt and pepper. Toss lightly in the all-purpose flour (optional, but helps thicken the soup).
  2. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Sear the beef in batches until a deep, dark brown crust forms on all sides (about 3–4 minutes per side). Remove the beef and set aside.
  3. Reduce the heat to medium and add the butter to the pot. Add the diced onion, celery, and the initial batch of diced carrots. Sauté gently until softened (about 6–8 minutes).
  4. Stir in the minced garlic, dried thyme, and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly.
  5. Pour in the red wine or water (if using) and scrape up all the browned bits (the “fond”) stuck to the bottom of the pot. This step is crucial for flavor.
  6. Return the seared beef to the pot. Add the beef stock, bay leaves, and Worcestershire sauce. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting (a gentle simmer). Cover the pot partially and let it cook for 90 minutes.
  7. After 90 minutes, add the chopped potatoes and the remaining sliced carrots. Continue to simmer, covered, for another 30–45 minutes, or until the potatoes are completely tender and the beef shreds easily with a fork.
  8. Stir in the frozen green beans or peas. Simmer for a final 5–10 minutes, just until the frozen vegetables are heated through.
  9. Remove and discard the bay leaves. Taste the broth and adjust seasoning (salt, pepper). Ladle generously into bowls and garnish with fresh chopped parsley before serving.