Ingredients:

  • 1 lbs Beef, Chuck or Shin, cut into 1-inch cubes
  • 1 Tbsp All-Purpose Flour (seasoned with salt and pepper)
  • 2 Tbsp Olive Oil
  • Salt and Black Pepper, To taste
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 medium Celery stalks, finely diced
  • 4 cloves Garlic, minced finely
  • 3 Tbsp Tomato Paste (double-concentrated)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1 Bay Leaf
  • 1 Tbsp Worcestershire Sauce (optional)
  • 1 (28 oz) can Diced or Crushed Tomatoes
  • 6 cups Beef Stock (Low Sodium)
  • 1/2 cup Acini Di Pepe Pasta
  • 2 Tbsp Fresh Parsley, chopped, for garnish
  • Parmesan Cheese, freshly grated, for serving

Instructions:

  1. Prep the Beef: Pat the cubed beef thoroughly dry. Toss the beef cubes with the seasoned flour until lightly coated.
  2. Sear: Heat the olive oil in the Dutch oven over medium-high heat until shimmering. Working in batches (do not overcrowd the pan), sear the beef until deeply brown and crusty on all sides (5–7 minutes per batch). Remove the seared beef with a slotted spoon and reserve, leaving the oil and brown bits (fond) in the pot.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion, carrot, and celery (the mirepoix) to the pot. Sauté gently, stirring occasionally, for 8–10 minutes until the vegetables are softened and translucent.
  4. Add Garlic and Paste: Stir in the minced garlic, tomato paste, dried oregano, and thyme. Cook for 2–3 minutes, stirring constantly until the paste darkens slightly, concentrating the sweetness.
  5. Deglaze: Stir in the optional Worcestershire sauce, scraping up any delicious brown bits (fond) stuck to the bottom of the pot.
  6. Combine and Simmer: Return the seared beef to the pot. Pour in the canned tomatoes and the beef stock. Add the bay leaf and a generous seasoning of salt and pepper.
  7. Cook: Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot partially, and cook for 60–75 minutes, or until the beef is fork-tender. Remove the bay leaf and taste to adjust the salt and pepper.
  8. Add Pasta: Increase the heat to bring the soup back to a gentle simmer. Stir in the Acini Di Pepe pasta.
  9. Cook Pasta: Cook, uncovered, for 8–10 minutes. Stir frequently to prevent the tiny pasta from sticking to the bottom of the pot.
  10. Serve: Ladle the soup into bowls immediately. Garnish with a sprinkle of fresh parsley and a good grating of Parmesan cheese.