Ingredients:

  • 5 kg (680 g) Beef Chuck or Stew Meat, cut into 1-inch (2.5 cm) cubes
  • 2 tbsp All-Purpose Flour (30 g)
  • 1 tsp Kosher Salt (5 g), plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper (2 g)
  • 2 tbsp Olive Oil or Vegetable Oil (30 ml), divided
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1 Bay Leaf (large, dried)
  • 8 cups (1.9 Litres) Low-Sodium Beef Stock
  • 1 (14.5 oz / 410g) can Diced Tomatoes, undrained
  • 2 tbsp Worcestershire Sauce (30 ml)
  • 1 tbsp Tomato Paste (15 g)
  • 3 medium Yukon Gold or Russet Potatoes, peeled and cut into ½-inch (1.2 cm) cubes
  • 1 cup (150 g) Green Beans, trimmed and cut into 1-inch pieces (fresh or frozen)
  • ½ cup (100 g) Frozen Sweet Corn
  • ½ cup (100 g) Frozen Peas
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Beef: Pat the beef cubes completely dry. In a shallow bowl, combine the flour, 1 tsp salt, and ½ tsp pepper. Toss the beef cubes to lightly coat them. Shake off excess flour.
  2. Sear the Beef (The Essential Step): Heat 1 tbsp oil in the Dutch oven over medium-high heat until shimmering. Add half of the floured beef, ensuring not to crowd the pan. Sear on all sides until deep brown (about 5-7 minutes). Remove the beef with a slotted spoon and set aside. Repeat with the remaining oil and beef.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot (using the beef drippings for flavor). Cook, stirring occasionally, until the vegetables soften and the onions are translucent and slightly sweet (about 8-10 minutes).
  4. Aromatics and Acidity: Stir in the minced garlic, dried thyme, and tomato paste. Cook for 1 minute until fragrant.
  5. Deglaze: Pour in the Worcestershire sauce and scrape up any browned bits (the fonds) from the bottom of the pot.
  6. Combine and Simmer: Return the seared beef to the pot. Add the beef stock, diced tomatoes (undrained), and the bay leaf. Bring the soup to a full boil, then immediately reduce the heat to the lowest setting to maintain a gentle simmer.
  7. The Tenderiser: Cover the pot loosely and simmer for 60 to 90 minutes, or until the beef is fork-tender. Skim off any excess foam or fat that rises to the surface during the first 30 minutes.
  8. Add Potatoes: Stir in the cubed potatoes. Continue to simmer, uncovered, for 15 minutes.
  9. Add Firm Vegetables: If using fresh green beans, add them now. Continue simmering until the potatoes are tender but not mushy (about 5-10 minutes more).
  10. The Final Push: Stir in the frozen corn and peas (and frozen green beans, if using). Simmer for just 5 minutes, or until the vegetables are heated through and bright green.
  11. Final Seasoning: Remove the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper as needed.
  12. Rest and Serve: Allow the soup to rest, off the heat, for 10-15 minutes before serving. Garnish with fresh parsley.