Ingredients:

  • 5 lb Beef Chuck (or stewing steak), trimmed, cut into 1-inch cubes
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and diced
  • 2 medium Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste (concentrate)
  • 10 cups Low-Sodium Beef Stock
  • 1 (14.5 oz) can Crushed or Diced Tomatoes, undrained
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1 tsp Worcestershire Sauce
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 4 medium Yukon Gold or New Potatoes, peeled, cut into 1-inch cubes
  • 1 cup Frozen Mixed Vegetables (peas, corn, and green beans mixture)
  • 2 tbsp Fresh Parsley, finely chopped (for garnish)

Instructions:

  1. Pat the cubed beef chuck very dry and season generously with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Working in batches, sear the beef until deep brown on all sides (about 3–4 minutes per batch). Remove the beef and set aside.
  2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot, scraping up any browned bits (the fond). Cook for 6–8 minutes until the vegetables are softened and the onions are translucent.
  3. Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, allowing the tomato paste to caramelize slightly. This is crucial for deepening the soup's flavour.
  4. Return the seared beef to the pot. Pour in about 1 cup of the beef stock, scraping the bottom of the pot vigorously to lift all the flavour stuck there. Pour in the remaining beef stock, the crushed tomatoes, Worcestershire sauce, thyme, and bay leaf.
  5. Bring the soup to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 1 hour 15 minutes, or until the beef is beginning to become tender.
  6. Add the cubed potatoes to the soup. Cover and continue to simmer for another 20 minutes, or until the potatoes are tender but still hold their shape.
  7. Stir in the frozen mixed vegetables and cook for a final 5 minutes until they are heated through.
  8. Remove and discard the bay leaf. Taste the soup and adjust the salt and pepper. Ladle hot soup into bowls, garnishing generously with fresh parsley.