Beef and Vegetable Soup

Name: Beef and Vegetable Soup
Cook time: 75 min
Yield: 4 servings
Ingredients: 6 g kosher salt divided; 1 g black pepper divided; 15 ml neutral oil divided; 500 g beef chuck, cut into 2 cm cubes trimmed; 150 g yellow onion diced; 120 g carrot peeled and diced; 100 g celery diced; 12 g garlic minced; 30 g tomato paste none; 1200 ml beef stock hot; 250 ml water as needed for simmering; 250 g Yukon Gold potato peeled and cut into 2 cm pieces; 150 g green cabbage thinly sliced; 400 g diced tomatoes with juices; 2 g dried thyme none; 1 piece bay leaf none; 4 g kosher salt divided; 1 g black pepper divided; 15 ml apple cider vinegar to finish; 8 g fresh parsley chopped

A home-kitchen beef soup with browned beef chuck, aromatic vegetables, potatoes, cabbage, and diced tomatoes simmered until the beef is tender and the broth is well seasoned. It finishes with parsley and a splash of vinegar for brightness.

By Julienne

Cook time: 75 minutes

Servings: 4

Ingredients

6 g kosher salt divided
1 g black pepper divided
15 ml neutral oil divided
500 g beef chuck, cut into 2 cm cubes trimmed
150 g yellow onion diced
120 g carrot peeled and diced
100 g celery diced
12 g garlic minced
30 g tomato paste none
1200 ml beef stock hot
250 ml water as needed for simmering
250 g Yukon Gold potato peeled and cut into 2 cm pieces
150 g green cabbage thinly sliced
400 g diced tomatoes with juices
2 g dried thyme none
1 piece bay leaf none
4 g kosher salt divided
1 g black pepper divided
15 ml apple cider vinegar to finish
8 g fresh parsley chopped

Instructions

Season the beef with 6 g of the salt and 1 g of the black pepper. Heat 10 ml of the oil in a 6 to 8 L Dutch oven over medium-high heat. Brown the beef in a single layer in 2 batches, using 5 ml oil for the second batch. Transfer the beef to a bowl. Beef is browned on the outside and the pot has browned fond, about 6 to 8 minutes total.
Reduce the heat to medium. Add the onion, carrot, and celery to the pot with the remaining beef drippings. Cook, stirring, until the onion softens, about 5 minutes. Add the garlic and tomato paste and cook for 1 minute. Vegetables look softened and the tomato paste darkens slightly.
Return the beef and any accumulated juices to the pot. Add the beef stock, water, potato, cabbage, diced tomatoes, thyme, bay leaf, and the remaining salt and black pepper. Bring to a boil, then reduce to a gentle simmer. The pot is simmering steadily with vegetables submerged or nearly submerged.
Simmer partially covered until the beef is tender and the potatoes are cooked through, 45 to 55 minutes. Stir occasionally and add a splash of additional water only if the soup reduces too much. Beef yields easily to a spoon and the potato pieces are tender but not collapsing.
Remove the bay leaf. Stir in the apple cider vinegar and parsley. Taste and adjust with a little more salt if needed, using any salt not already added. Ladle into bowls and serve hot. The broth tastes balanced and the parsley is wilted but bright green.