Ingredients:

  • 5 lbs Beef Chuck Roast, trimmed and cut into 1-inch cubes
  • 2 Tablespoons Olive Oil, divided
  • 1 Teaspoon Kosher Salt (for seasoning)
  • 1/2 Teaspoon Black Pepper (freshly ground)
  • 1 Tablespoon All-Purpose Flour (optional, for light thickening)
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery stalks, diced
  • 4 Garlic cloves, minced
  • 2 Tablespoons Tomato Paste
  • 1/2 cup Dry Red Wine (e.g., Merlot or Cabernet Sauvignon) or extra Beef Broth
  • 6 cups Beef Broth (low sodium, high quality)
  • 1 Tablespoon Worcestershire Sauce
  • 1 Teaspoon Dried Thyme
  • 2 large Dried Bay Leaves
  • 2 medium Russet or Yukon Gold Potatoes, peeled and cubed (1-inch)
  • 1 cup Frozen Green Beans (cut)
  • 1 cup Frozen Sweetcorn
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Beef: Pat the diced beef dry with kitchen roll. Season heavily with salt and pepper. If using, lightly dust the meat with flour (this helps browning and slightly thickens the broth later).
  2. Sear in Batches: Heat 1 tablespoon of olive oil in the Dutch oven over medium-high heat. Sear the beef in 2-3 small batches to avoid overcrowding the pot. Cook until deep brown on all sides (3-4 minutes per batch).
  3. Reserve: Remove the browned beef using a slotted spoon and set aside, leaving the remaining oil and brown bits (fond) in the pot.
  4. Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of oil. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables soften (translucent).
  5. Add Depth: Stir in the minced garlic and tomato paste. Cook for 1 minute until the tomato paste darkens slightly (it concentrates the flavour).
  6. Deglaze: Pour in the red wine (or extra broth). Use a wooden spoon to scrape up all the flavourful brown bits stuck to the bottom of the pot (the fond). Let the wine reduce by half (about 2 minutes).
  7. Combine and Simmer: Return the seared beef to the pot. Pour in the beef broth and add the Worcestershire sauce, dried thyme, and bay leaves.
  8. Bring to Boil: Bring the mixture up to a strong simmer, then immediately reduce the heat to low. Cover the pot loosely (or slightly ajar).
  9. First Simmer: Simmer for 60 minutes. This allows the beef to begin tenderising.
  10. Add Root Vegetables: Add the cubed potatoes to the soup. Simmer, covered, for another 30 minutes, or until the potatoes are almost fork-tender.
  11. Add Tender Vegetables: Stir in the frozen green beans and sweetcorn. Simmer for a final 10–15 minutes, until the green beans are cooked through and the beef is extremely tender (it should shred easily with a fork).
  12. Adjust and Season: Remove the bay leaves. Taste the soup and adjust the seasoning with salt and pepper as needed. A splash of vinegar can brighten the flavour if it seems flat.
  13. Garnish: Ladle the soup into bowls, sprinkle generously with fresh parsley, and serve piping hot.