A modern twist on a traditional beef soup, balancing hearty ingredients with bold, innovative flavors.

Scale

1 1/2 pounds beef chuck roast, cubed

4 cups beef broth

2 tablespoons olive oil

1 large onion, diced

3 carrots, sliced

2 potatoes, cubed

3 stalks of celery, chopped

3 cloves garlic, minced

2 tablespoons Worcestershire sauce

Salt and pepper, to taste

Fresh thyme and parsley

Heat olive oil in a stock pot. Add beef cubes, browning them on all sides.

Add chopped onions and sauté until they turn translucent.

Add garlic and carrots into the pot, followed by diced potatoes and celery.

Pour in beef broth, season with Worcestershire sauce, salt, and pepper.

Lower heat and let simmer gently for 90 minutes.

Garnish with thyme and parsley before serving.

Experiment with additional vegetables for varied flavors.

Adjust thickness with mashed potatoes or a slurry of cornstarch.

Keywords: classic beef soup, hearty soup recipe, innovative beef stew