Ingredients:

  • 1 lb (450g) beef steak (chuck or sirloin), cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium potato, peeled and cubed
  • 6 cups (1.5L) beef broth
  • 1 can (14.5oz/410g) diced tomatoes (with juices)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the pot over medium-high heat. Add steak cubes; sear until brown on all sides (about 5-7 minutes). Remove and set aside.
  2. In the same pot, add the onion, garlic, carrots, and celery. Sauté until onions are translucent (about 5 minutes).
  3. Stir in the cubed potato, thyme, smoked paprika, salt, and pepper.
  4. Return the seared steak to the pot. Add beef broth and diced tomatoes.
  5. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
  6. Taste the soup, adjusting seasoning as necessary.
  7. Ladle into bowls and garnish with fresh parsley.