Italian Beef Soup
User Reviews
5
Italian Beef Soup
Description
Italian Beef Soup begins by searing a seasoned chuck roast to develop a browned exterior, which intensifies the broth's flavor. Vegetables including onion, celery, and carrots are sautéed to add depth. The pot then receives plum tomatoes, beef stock, water, and an herbal bouquet of parsley, peppercorns, bay leaves, and cloves, and simmers for several hours until the beef is tender.
The beef is shredded and the broth strained to maintain clarity. The pasta is cooked separately and added to individual servings, preserving the broth's lightness. This method keeps the soup visually appealing and allows diners to add pasta according to preference.
Italian Beef Soup is hearty enough for a main meal and benefits from the richness of Pecorino Romano cheese grated on top. It pairs with simple crusty bread and makes leftovers that store well in the refrigerator for several days.
Skimming the scum periodically during cooking keeps the broth clear. Avoid stirring once simmering to prevent cloudiness. Leftovers reheat well over the stove or in a microwave.
Ingredients
- 3 pounds (1.4kg) chuck roast
- 1 tablespoon (10g) kosher salt Diamond Crystal brand
- 1 teaspoon black pepper
- 1/4 cup (60ml) extra virgin olive oil
- 3 ribs celery cut in half, with leaves
- 5 large carrot cut in half
- 1 large white onion cut in half
- 4 cups (1L) beef stock can also use no-sodium beef broth, no-sodium
- 6 cups (1.5L) water
- 1 ounce can plum tomatoes
- 1/4 packed cup flat-leaf parsley including stems
- 10 peppercorns
- 2 large bay leaves dried
- 3 whole cloves
- 1 pound (454g) farfalle pasta or ditalini, small shells, etc, small bow-tie shaped pasta
- salt to taste
- black pepper to taste
- Pecorino Romano cheese for serving, grated
Instructions
- Heat a large pot to medium heat with the olive oil. Pat the chuck roast very dry with paper towels and season with salt and pepper. Sear the roast in the pot on all sides until well browned (about 10-15 minutes total). Remove the roast to a plate.
- Add the onion, celery, and carrots along with a splash of water. With a wooden spoon, scrape the bottom of the pot to remove the brown bits. Saute the vegetables for 10 minutes.
- Add the tomatoes, water, beef stock, peppercorns, cloves, bay leaves, and parsley to the pot and bring to a boil.
- Once boiling, use a large flat spoon to skim the scum off the top. Lower the heat, add the chuck roast back to the pot, and place a lid on the pot, leaving it slightly cracked. Simmer the brodo for 3-4 hours or until the beef is very tender. Every 25-30 minutes, skim the scum off the top and discard it. Do not stir it, since that will make the brodo less clear.
- Once the beef is tender, remove it to a plate. Strain the brodo by gently ladling it through a fine mesh sieve placed over another large pot or measuring cups. Ladling the brodo instead of pouring it helps keep it clear. Discard all of the veggies except for the carrots.
- The fat will rise to the top. You can defat it with a ladle, a ladle with ice cubes, fat separator, or paper towels. If you decide to store it overnight, the fat will all rise to the top and can be easily removed.
- Shred the beef and chop the carrots. Taste test and season with salt and pepper if required. At this time cook the pasta to al dente.
- Serve the soup in bowls with a bit of pasta, shredded beef, a few of the chopped carrots, and plenty of grated Pecorino Romano. Enjoy!
Notes
- Cook and add pasta separately to each bowl to maintain broth clarity.
- Shredded beef can be stirred back into the soup but may cloud the broth.
- Leftovers keep refrigerated for up to 5 days and reheat on the stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 54.7g | 18% |
| Protein | 34.4g | 69% |
| Fat | 27.3g | 42% |
| Saturated Fat | 10.6g | 53% |
| Cholesterol | 96mg | 32% |
| Sodium | 608mg | 25% |
| Potassium | 785mg | 17% |
| Fiber | 5.5g | 22% |
| Sugar | 9.7g | 19% |
| Calcium | 49mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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