Proper Pint of Comfort Hearty Vegetable Beef Soup Recipe

Instructions:

1. Prepare the Beef: Toss the cubed beef lightly in the flour, salt, and pepper until lightly coated.
2. Brown the Beef (The Flavour Foundation): Heat oil in a large Dutch oven over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pot. Remove browned beef with a slotted spoon and set aside.
3. Sauté Aromatics: Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté for 6–8 minutes until softened.
4. Build Depth: Stir in minced garlic and tomato paste. Cook for 1 minute until the tomato paste darkens slightly.
5. Deglaze (If using wine): Pour in the red wine, scraping up any browned bits (fond) from the bottom of the pot. Let it reduce by half.
6. Simmer: Return the beef to the pot. Add beef stock, thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a boil, then immediately reduce heat to low, cover partially, and simmer gently for 1 hour.
7. Add Potatoes: Add the cubed potatoes to the pot. Continue to simmer, covered, for another 30–45 minutes, or until the beef is fork-tender and the potatoes are soft.
8. Finish Seasoning: Remove and discard the bay leaves. Taste the broth and adjust salt and pepper as needed. Stir in the frozen peas during the last 5 minutes of cooking.
9. Serve: Ladle the hearty Vegetable Beef Soup into bowls, sprinkle generously with fresh parsley.