Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot (This is essential for even heat)
- Sharp chef’s knife and cutting board
- Wooden spoon or sturdy spatula
- Measuring cups and spoons
- Ladle for serving
Step-by-Step Instructions
First, we build our flavor base. Pat your beef cubes completely dry with paper towels—this is crucial for getting a proper sear, not a steam. I learned this the hard way; wet meat just won’t brown. Heat the oil in your Dutch oven over medium-high heat and add the beef in a single layer, working in batches if needed. Don’t crowd the pan! Let it sit untouched for a few minutes until a beautiful brown crust forms, then turn the pieces. This isn’t just for color; that browning creates the foundation of the entire soup. Once the beef is browned, remove it to a plate. You’ll see those glorious browned bits stuck to the pot. That’s your treasure.
Now, into that same pot, add the diced onion. The residual fat and those browned bits will start to work their magic. Sauté until the onions are soft and translucent, about 5 minutes. Then, add the garlic and stir for just 30 seconds until fragrant—you don’t want it to burn. Here’s my favorite trick: add the tomato paste right into the center of the pot and let it cook for a full minute, stirring. It will darken slightly and smell wonderfully rich. This simple step lifts the entire flavor profile.
It’s time for the grand reunion. Return the browned beef and any accumulated juices back to the pot. Pour in the beef broth and water, and use your wooden spoon to gently scrape up every last bit of fond from the bottom. This is called deglazing, and it’s where you rescue all that flavor. Add the canned tomatoes with their juice, the thyme, bay leaves, a good pinch of salt, and several grinds of pepper. Bring this to a boil, then immediately reduce the heat to low, cover, and let it simmer gently. I let mine go for a full 1.5 hours at this stage. The beef needs this quiet time to become fork-tender.
After the long simmer, stir in your hearty vegetables: the carrots, celery, and potatoes. These need about 15-20 minutes to cook through. In the final 5 minutes, add the frozen green beans and corn—they just need to heat through and stay bright. I’ve made the mistake of adding frozen veggies too early, and they turned to mush. Now, taste! This is the moment. Adjust the salt and pepper, remove the bay leaves (I’ve forgotten them before—not a pleasant surprise!), and stir in half the fresh parsley. The soup is ready to fill your bowls and your home with comfort.(See the next page below to continue…)