Ingredients:

  • 700 g (1.5 lb) Beef Stew Meat (Chuck or round), trimmed and cut into 2.5 cm (1-inch) cubes
  • 1 tsp Kosher Salt (plus more for seasoning)
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp (30 ml) Olive Oil or Vegetable Oil (for high heat)
  • 1 large Yellow Onion, diced finely
  • 2 medium Carrots, peeled and diced (save 1 cup for the main vegetables)
  • 2 stalks Celery, diced finely
  • 4 cloves Garlic, minced
  • 2 Tbsp (30 g) Tomato Paste
  • 125 ml (½ cup) Dry Red Wine (optional but recommended)
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 9 Litres (8 cups) Low-Sodium Beef Stock
  • 2 large Bay Leaves
  • 4 sprigs Fresh Thyme (or 1 tsp dried thyme)
  • 1 tsp Dried Marjoram
  • 1 tsp Kosher Salt (for the broth base)
  • 3 medium Potatoes (e.g., Yukon Gold or Maris Piper), peeled and cut into 2.5 cm (1-inch) cubes
  • 1 medium (approx. 200 g) Swede/Rutabaga, peeled and cut into 1.5 cm (¾-inch) cubes
  • 2 medium Parsnips, peeled and chopped into 1.5 cm (¾-inch) pieces
  • 1 cup (150 g) Carrots, peeled and chopped (reserved from the initial prep)
  • 1 cup (140 g) Frozen Peas
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the beef cubes very dry with kitchen paper and season thoroughly with salt and pepper. Heat the oil in the Dutch oven over high heat until shimmering. Sear the beef in batches, cooking each side for 2–3 minutes until a deep brown crust forms. Remove the seared meat with a slotted spoon and set aside, leaving the fat and brown bits (the fond) in the pot.
  2. Reduce the heat to medium. Add the diced onion, the initial batch of carrots, and celery to the pot. Sauté for 7–8 minutes until the vegetables are softened and the onions are translucent. Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  3. Deglaze: Pour in the red wine (if using) and scrape the bottom of the pot vigorously with a wooden spoon to lift all the brown bits (the fond). Simmer for 2 minutes until the wine has reduced by half.
  4. Return the seared beef to the pot. Stir in the beef stock, Worcestershire sauce, bay leaves, thyme, marjoram, and initial salt. Bring the soup to a vigorous boil, then immediately reduce the heat to the lowest possible setting. Cover the pot and let it gently simmer for 1 hour and 30 minutes.
  5. Uncover the pot. Skim off any excess fat or foam that has risen to the surface. Add the cubed potatoes, swede/rutabaga, parsnips, and the remaining 1 cup of chopped carrots. Bring the soup back to a gentle simmer. Cook, uncovered, for another 45 to 60 minutes, or until the potatoes and beef are completely fork-tender. The soup should have thickened slightly.
  6. Remove the herb sprigs and bay leaves. Stir in the frozen peas. Simmer for just 5 minutes until the peas are heated through. Taste the soup and adjust the seasoning (salt and pepper) as needed. Remove the pot from the heat and let it rest, covered, for 15 minutes before serving. Garnish with fresh parsley.