Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 lbs beef chuck roast, cut into 1-inch cubes (approximately 680 grams)
  • 1 large yellow onion, chopped (approximately 200 grams)
  • 2 carrots, peeled and diced (approximately 150 grams)
  • 2 celery stalks, diced (approximately 100 grams)
  • 4 cloves garlic, minced
  • 8 cups beef broth (2 liters)
  • 1 (14.5 ounce) can diced tomatoes, undrained (approximately 410 grams)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 cup frozen green beans (approximately 100 grams)
  • 1 cup frozen corn (approximately 100 grams)
  • 1 cup frozen peas (approximately 100 grams)
  • 1 russet potato, peeled and diced (approximately 200 grams)
  • 1/2 cup small pasta, such as ditalini or elbow macaroni (approximately 50 grams)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom. Return the beef to the pot.
  4. Add the remaining beef broth, diced tomatoes, thyme, rosemary, smoked paprika, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the beef is very tender.
  5. Add potatoes, green beans, corn, peas, and pasta to the soup. Season with salt and pepper to taste.
  6. Cover and simmer for another 20-30 minutes, or until the potatoes and pasta are tender.
  7. Remove bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve hot.