Ingredients:

  • 2 tbsp Olive Oil (or Rapeseed Oil)
  • 1.5 kg Stewing Beef (such as chuck or silverside), trimmed and cut into 1-inch cubes
  • 3 tbsp Plain All-Purpose Flour
  • 1 tsp Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 medium Yellow Onions, diced finely
  • 3 stalks Celery, sliced
  • 3 medium Carrots, peeled and diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Purée (Tomato Paste)
  • 120 ml Dry Red Wine (optional)
  • 2.5 Litres High-Quality Beef Stock (preferably bone broth)
  • 1 large tin (400 g) Chopped Tomatoes
  • 2 Bay Leaves (fresh or dried)
  • 1 tsp Dried Thyme
  • ½ tsp Dried Marjoram
  • 4 medium Russet or Maris Piper Potatoes, peeled and cut into 1-inch cubes
  • 1 cup Fresh or Frozen Green Beans, trimmed and cut into 1-inch pieces
  • 1 cup Frozen Peas
  • 2 tbsp Fresh Parsley, chopped, for garnish
  • Salt and Pepper, to taste

Instructions:

  1. Pat the cubed beef dry. Combine the flour, salt, and pepper in a bowl. Toss the beef cubes until lightly dusted and coated evenly.
  2. Heat the oil in a large Dutch oven over medium-high heat. Working in batches (do not overcrowd), sear the beef until a deep brown crust forms on all sides (about 3-4 minutes per batch). Remove the seared beef with a slotted spoon and set aside.
  3. Reduce heat to medium. Add the diced onion, celery, and carrots to the pot. Cook gently, scraping up any browned bits from the beef (the fond), until the vegetables soften (about 8–10 minutes).
  4. Stir in the minced garlic and tomato purée. Cook for 1 minute until fragrant.
  5. Pour in the red wine (if using). Scrape the bottom of the pot thoroughly to dissolve any remaining stuck-on bits. Simmer until the wine has reduced by half.
  6. Return the seared beef to the pot. Add the beef stock, tinned tomatoes, bay leaves, thyme, and marjoram. Bring the mixture to a boil, then immediately reduce the heat to the lowest possible setting.
  7. Cover the pot tightly and let the soup simmer gently for 90 minutes. The beef should be semi-tender.
  8. Add the cubed potatoes. Continue to simmer, covered, for another 45 minutes.
  9. Stir in the green beans and frozen peas. Simmer, uncovered, for the final 15 minutes. The beef should melt in your mouth and the potatoes should be fork-tender.
  10. Remove the bay leaves. Taste the soup and adjust the salt and pepper as needed. A splash of vinegar can be added to brighten the flavor.
  11. Ladle the soup into bowls and garnish generously with fresh parsley.