Description
A heartwarming soup filled with tender beef, vibrant vegetables, and flavorful broth, perfect for chilly days.
Ingredients
Scale
- 2 lbs beef (chuck roast or stew meat)
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme
- 2 bay leaves
- 2 tbsp tomato paste
- 1 cup pasta (small shapes like ditalini or rice)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Chop the beef into bite-sized pieces and prep the vegetables.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery; cook until softened, about 5 to 7 minutes.
- Push veggies aside and add beef, browning all sides and seasoning with salt and pepper.
- Stir in beef broth, tomato paste, and fresh herbs; bring to a gentle simmer.
- Cover and let simmer for 90 to 120 minutes until beef is fork-tender.
- Add pasta in the last 10 to 15 minutes of cooking, and cook until al dente.
- Remove from heat, discard bay leaves, and adjust seasoning if needed.
- Serve in bowls and garnish with fresh parsley.
Notes
For best results, use quality beef and consider cooking pasta separately if planning for leftovers.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg