Italian Beef Soup
Italian Beef Soup combines shredded beef, chunks of carrots, and tiny pasta in a nourishing beef broth that's easy to make and perfect for cooler weather!
Servings: 8
Ingredients
- 3 pounds (1.4kg) chuck roast
- 1 tablespoon (10g) Diamond Crystal Kosher salt
- 1 teaspoon black pepper
- 1/4 cup (60ml) extra virgin olive oil
- 3 ribs celery with leaves cut in half
- 5 large carrots cut in half
- 1 large white onion cut in half
- 4 cups (1L) no-sodium beef stock can also use no-sodium beef broth
- 6 cups (1.5L) water
- 1 14-ounce can plum tomatoes
- 1/4 packed cup flat-leaf parsley and stems
- 10 peppercorns
- 2 large dried bay leaves
- 3 whole cloves
- 1 pound (454g) farfalline or ditalini, small shells, etc
- salt and pepper to taste
- grated Pecorino Romano for serving
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
- Keeping the pasta separate is recommended. Just add however much you like to each bowl.
- You can mix the shredded beef back into the pot after shredding, but be aware, that it will cloud the soup up if that is important to you.
- Leftovers can be saved in the fridge for up to 5 days. Reheat on the stovetop or microwave.
Nutrition
Calories: 403kcal | Carbohydrates: 54.7g | Protein: 34.4g | Fat: 27.3g | Saturated Fat: 10.6g | Cholesterol: 96mg | Sodium: 608mg | Potassium: 785mg | Fiber: 5.5g | Sugar: 9.7g | Calcium: 49mg | Iron: 6mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
