Ingredients:
- 2 lbs (900g) Stewing Beef (Chuck or Round), trimmed and cut into 1-inch cubes
- 1 Tbsp Olive Oil
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- 1 large Yellow Onion, diced
- 2 large Carrots, peeled and sliced ¼-inch thick
- 2 Celery Stalks, sliced ¼-inch thick
- 3 cloves Garlic, minced
- 2 Tbsp All-Purpose Flour
- 1 Tbsp Tomato Paste
- 6 cups (1.4L) Beef Broth (Low Sodium preferred)
- 2 cups (480ml) Water
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 2 Bay Leaves
- 1 Tbsp Worcestershire Sauce
- 1 tsp Brown Sugar (optional)
- 1 lb (450g) Potatoes (Yukon Gold or Russet), peeled and cubed into ½-inch pieces
- 1 cup Frozen Peas
- 1 cup Frozen Corn
- Fresh Parsley, chopped (for garnish)
Instructions:
- Pat the beef cubes thoroughly dry. Season heavily with salt and pepper. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
- Reduce heat to medium. Add onions, carrots, and celery to the pot. Sauté until softened, about 7-8 minutes, scraping up any brown bits (fond) from the bottom.
- Add minced garlic and tomato paste; cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the beef broth and water until smooth. Return the seared beef to the pot. Add thyme, rosemary, bay leaves, Worcestershire sauce, and brown sugar.
- Bring the mixture to a boil, then immediately reduce heat to low, cover partially, and simmer gently for 1 hour and 30 minutes, or until the beef is fork-tender.
- Stir in the cubed potatoes. Bring back to a gentle simmer, cover, and cook for 15 minutes.
- Add frozen peas and corn. Cook uncovered for another 5-10 minutes, or until the potatoes are easily pierced with a fork.
- Remove and discard the bay leaves. Taste the soup and adjust salt and pepper as needed.
- Ladle into bowls and garnish generously with fresh parsley before serving.