Ingredients:

  • 2 lbs (900g) Beef Chuck Roast, trimmed and cut into 1-inch cubes
  • 2 Tbsp (30 ml) Neutral Cooking Oil (e.g., canola or grapeseed)
  • 1 tsp (5g) Kosher Salt
  • ½ tsp (2g) Freshly Ground Black Pepper
  • 1 large Yellow Onion, diced finely
  • 2 large Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 2 Tbsp (30g) Tomato Paste
  • 8 cups (1.9 L) High-quality Beef Stock (low sodium preferred)
  • 1 (14.5 oz / 410g) can Diced Tomatoes, undrained
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • ½ tsp Dried Marjoram
  • 1 tsp (5g) Worcestershire Sauce
  • 1 lb (450g) Russet or Yukon Gold Potatoes, peeled and cut into 1-inch cubes
  • 1 cup (120g) Frozen Green Beans
  • ½ cup (60g) Frozen Peas
  • ½ cup (60g) Small Pasta (e.g., ditalini, small elbow macaroni, or egg noodles)
  • 1 Tbsp (15 ml) Red Wine Vinegar
  • ¼ cup (10g) Fresh Flat-Leaf Parsley, chopped
  • Salt and Pepper, to taste

Instructions:

  1. Prepare the Beef: Pat the cubed beef thoroughly dry. Season generously with salt and pepper.
  2. Sear the Beef: Heat the oil in the Dutch oven over medium-high heat. Working in batches (do not crowd the pot!), sear the beef until deep brown crusts form on all sides (3–4 minutes per batch). This step is crucial for colour and flavour.
  3. Reserve: Remove the seared beef using a slotted spoon and set aside. Leave the residual fat and browned bits (fond) in the pot.
  4. Sauté the Aromatics: Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté gently, stirring frequently, until the vegetables soften and the onion is translucent (about 8–10 minutes).
  5. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly. This 'cooks out' the raw flavour of the paste and deepens its colour.
  6. Deglaze: Pour in a small amount of beef stock (about ½ cup) and scrape the bottom of the pot vigorously to lift all the flavourful brown bits (the fond).
  7. Combine: Add the remaining beef stock, diced tomatoes (undrained), thyme, marjoram, bay leaves, and Worcestershire sauce. Return the seared beef and any accumulated juices to the pot.
  8. Simmer: Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes (1 ½ hours).
  9. Add Root Vegetables: After 90 minutes, the beef should be starting to become tender. Add the cubed potatoes to the soup.
  10. Continue Simmering: Continue to simmer, partially covered, for another 30 minutes, or until the potatoes are tender but not mushy.
  11. Add Final Ingredients: Increase the heat slightly to maintain a gentle bubble. Stir in the small pasta and the frozen green beans. Cook for the time specified on the pasta packet (usually 8–10 minutes).
  12. The Final Touch: Stir in the frozen peas during the last 2 minutes of cooking. Remove the bay leaves. Stir in the red wine vinegar and fresh parsley.
  13. Adjust and Serve: Taste and adjust seasoning with extra salt and pepper as needed before serving.