Our Ultimate SlowSimmered Beef Vegetable Soup - How to Cooking

Ingredients

• 1 kg (2.5 lbs) Beef Chuck Roast, trimmed and cut into cubes
• 1 tbsp Olive Oil or High Heat Cooking Oil
• 1 tsp Kosher Salt, plus more to taste
• ½ tsp Freshly Ground Black Pepper
• 2 tbsp All-Purpose Flour (optional)
• 2 tbsp Unsalted Butter
• 1 large Yellow Onion, diced finely
• 3 stalks Celery, diced
• 3 medium Carrots (for the broth base), peeled and diced
• 4 cloves Garlic, minced
• 2 tbsp Tomato Paste
• 1 tsp Dried Thyme
• 2 Bay Leaves (fresh or dried)
• 1 tbsp Worcestershire Sauce
• 2 Litres (8 cups) High-Quality Beef Stock (low sodium preferred)
• 250 ml (1 cup) Water or Dry Red Wine (optional)
• 3 medium Potatoes (Yukon Gold or Russet), peeled and chopped into 2 cm cubes
• 3 medium Carrots (for texture), peeled and sliced 1 cm thick
• 250 g (1 ½ cups) Frozen Green Beans or Peas
• 1 tbsp Fresh Parsley, chopped (for garnish)