Ingredients
For the Beef
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable or canola oil
For the Soup Base
- 1 large yellow onion, diced (about 1½ cups)
- 3 medium carrots, peeled and sliced into ½-inch rounds (about 1½ cups)
- 3 celery stalks, sliced (about 1 cup)
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- ½ tsp smoked paprika
For the Liquid and Vegetables
- 8 cups (1.9 L) low-sodium beef broth
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 2 medium Yukon Gold potatoes, peeled and cut into ¾-inch cubes (about 2 cups)
- 2 cups frozen mixed vegetables (peas, corn, green beans, carrots)
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces (optional)
- 2 tbsp chopped fresh parsley (for garnish)
- Salt and pepper, to taste
Equipment
- Large heavy-bottomed Dutch oven or stockpot (at least 6 quarts)
- Wooden spoon or spatula
- Cutting board and chef’s knife
- Measuring cups and spoons
Instructions
Step 1: Prep the Beef (5 minutes)
Pat the beef cubes completely dry with paper towels — moisture is the enemy of browning. Season generously with the kosher salt and black pepper on all sides.
Step 2: Sear the Beef (10–12 minutes | Intensity: High)
Heat the oil in your Dutch oven over high heat until it shimmers but doesn’t smoke. Working in two batches (overcrowding steams the meat instead of searing it), add the beef in a single layer. Sear undisturbed for 3–4 minutes per side until deeply browned. Transfer the browned beef to a plate and set aside. Repeat with the second batch.
Tip: Those browned bits stuck to the bottom of the pot are pure flavor. Don’t scrape them yet — they’ll release when the onions go in.
Step 3: Sauté the Aromatics (8–10 minutes | Intensity: Medium)
Reduce heat to medium. Add the onion, carrots, and celery to the pot with a pinch of salt. Cook, stirring occasionally and scraping up the browned bits, for 6–8 minutes until the vegetables soften and the onion turns translucent.
Add the garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly — this caramelizes the paste and deepens its flavor. Add the Worcestershire sauce, thyme, oregano, smoked paprika, and bay leaves; stir for 30 seconds to bloom the spices.
Step 4: Deglaze and Simmer the Beef (5 minutes + 75 minutes | Intensity: Low)
Pour in about 1 cup of the beef broth and scrape the bottom of the pot firmly with your wooden spoon to lift every bit of fond. Add the remaining broth, the diced tomatoes, and the reserved beef with any accumulated juices. Stir well.
Bring the soup to a gentle boil over medium-high heat, then immediately reduce to low. Cover and simmer gently for 75 minutes, stirring occasionally, until the beef is nearly tender.
