Ingredients:

  • 1 Tbsp Olive Oil or Vegetable Oil
  • 5 lbs Lean Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, diced
  • 2 large Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 2 Tbsp All-Purpose Flour
  • 6 cups Low-Sodium Beef Stock (or Broth)
  • 1 cup Water
  • 2 Bay Leaves
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary, crushed
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper (freshly ground preferred)
  • 2 lbs Potatoes (Russet/Idaho), peeled and cut into 3/4-inch chunks
  • 1/2 cup Whole Milk or Single Cream (Optional)
  • 1/4 cup fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep Vegetables: Complete all chopping (potatoes, onions, carrots, celery, garlic) before starting the cooking process (Mise en place).
  2. Brown the Beef: Heat oil in the Dutch oven over medium-high heat. Add the ground beef and break it up. Cook, stirring occasionally, until deeply browned and crispy edges begin to form. This is a crucial step for flavor.
  3. Drain Excess Fat: If using higher fat content beef, tilt the pot and carefully spoon or pour off any excess fat, leaving about 1 tablespoon for the vegetables.
  4. Sauté Aromatics: Add the diced onion, carrot, and celery to the pot. Reduce heat to medium and cook for 5–7 minutes until the vegetables have softened and the onion is translucent.
  5. Build Depth: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the tomato paste darkens slightly.
  6. Thicken: Sprinkle the flour over the beef and vegetable mixture. Stir well and cook for 1 minute, creating a quick roux. This prevents a powdery taste and helps thicken the final soup.
  7. Deglaze: Pour in the beef stock and Worcestershire sauce, scraping up any browned bits (the 'fond') stuck to the bottom of the pot.
  8. Season: Add the water, bay leaves, dried thyme, dried rosemary, salt, and pepper. Bring the liquid to a rolling boil.
  9. Add Potatoes: Once boiling, add the chopped potatoes. Reduce the heat immediately to low, cover the pot loosely, and maintain a gentle simmer.
  10. Cook until Tender: Simmer for 30–35 minutes, or until the potatoes are fork-tender. Check periodically to ensure the bottom isn't scorching. Avoid excessive stirring once potatoes are added to prevent them from breaking apart too much.
  11. Adjust Consistency: If the soup is too thick, add a splash more stock or water. If using, stir in the optional milk or cream for a richer texture.
  12. Taste and Finish: Remove the bay leaves. Taste the broth and adjust the seasoning (salt and pepper) as needed. Ladle into bowls and garnish generously with fresh parsley.