Ingredients:

  • 2 lbs Boneless Beef Chuck or Shin, trimmed, cut into 1-inch cubes
  • 1 Tbsp Coarse Sea Salt, divided
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 large Carrots, peeled and diced (for base flavour)
  • 2 Celery Stalks, diced
  • 3 Garlic Cloves, minced
  • 1 tsp Dried Thyme
  • ½ tsp Dried Rosemary
  • 8 cups Beef Stock (low sodium)
  • 1 (14.5 oz) can Crushed or Diced Tomatoes, undrained
  • 2 Tbsp Tomato Paste
  • 2 Bay Leaves
  • 1 Tbsp Worcestershire Sauce
  • 5 lbs Waxy Potatoes (e.g., Yukon Gold), peeled and cut into ½-inch cubes
  • 2 medium Carrots, peeled and cut into ½-inch rounds (for later addition)
  • 1 cup Frozen Cut Green Beans
  • ½ cup Frozen Sweet Corn
  • ½ cup Frozen Peas
  • ¼ cup Fresh Flat-leaf Parsley, chopped (for garnish)

Instructions:

  1. Prep and Season the Beef: Pat the cubed beef dry with paper towels. Season generously with ½ tablespoon of salt and all the pepper.
  2. Sear the Beef: Heat the oil in the Dutch oven over medium-high heat until shimmering. Sear the beef in batches, ensuring not to overcrowd the pot, until deeply browned on all sides (approximately 3–4 minutes per batch). Remove the beef with a slotted spoon and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium-low. Add the butter, the diced onion, the base carrots, and celery to the pot. Sauté gently for 6–8 minutes until softened and translucent, scraping up any browned bits (fond) from the bottom of the pot.
  4. Build the Broth: Stir in the minced garlic, dried thyme, and rosemary. Cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring continuously, to deepen its colour.
  5. Deglaze: Pour in about 1 cup of the beef stock and scrape the bottom of the pot vigorously to lift any remaining fond.
  6. Add Liquid and Beef: Return the seared beef to the pot. Add the remaining beef stock, the canned tomatoes (with juice), the bay leaves, and Worcestershire sauce.
  7. Bring to a Simmer: Bring the liquid up to a gentle boil, then immediately reduce the heat to maintain a low, steady simmer. Cover the pot slightly ajar.
  8. First Simmer (Tenderisation): Simmer the soup for 60–90 minutes, or until the beef is starting to become fork-tender. Skim any foam or fat that rises to the surface during the first 30 minutes.
  9. Add Slow-Cooking Veg: Add the cubed potatoes and the ½-inch thick carrot rounds. Continue to simmer, covered, for another 20–30 minutes, or until the potatoes and carrots are tender but not mushy.
  10. Add Quick-Cooking Veg: Stir in the frozen green beans, corn, and peas. Simmer for a final 5–7 minutes, just until the frozen vegetables are heated through and vibrant green.
  11. Final Seasoning: Remove the bay leaves. Taste the soup and adjust the seasoning with the remaining salt and pepper. A dash of balsamic vinegar can deepen the tang if required.
  12. Rest and Serve: Allow the soup to rest, off the heat, for 10 minutes before serving. Garnish each bowl generously with fresh chopped parsley.