Brodo di Carne is the kind of dish that wraps you in comfort from the very first spoonful. This classic Italian meat broth is rich, deeply flavored, and steeped in tradition—a recipe that transforms simple ingredients into something extraordinary through time, patience, and care. With tender chuck roast, sweet carrots, and the gentle aromatics of celery, onion, and parsley, it’s a soup that nourishes both body and spirit.
Brodo di Carne Recipe
Slow-simmered for hours, the broth develops a depth that can only come from letting the flavors mingle and mature. The addition of creamy cannellini beans and a generous snowfall of Parmigiano-Reggiano just before serving turns this humble pot of soup into a hearty, satisfying meal. It’s the kind of recipe that fills the kitchen with an irresistible aroma, drawing everyone to the table before you’ve even ladled the first bowl.
Perfect for a chilly evening or a leisurely Sunday gathering, Brodo di Carne is more than just a soup—it’s a reminder of the beauty of slow cooking and the joy of sharing food made with love. Serve it with crusty bread and good company, and you have a timeless meal worth savoring.
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Brodo di Carne
Description
When it’s cold or even snowy outside, break out this recipe.
Ingredients
- 2 lb chuck roast
- 3 carrots cut into 2-inch pieces
- 3 stalks celery cut in half
- 2 Roma tomatoes cut in half
- 1 onion cut in half
- 1 bunch parsley
- 2 tbsp sea salt
- 2 qt water
- 2 qt bone broth or chicken stock
- 1 can cannellini beans
- Grated Parmigiano-Reggiano for garnish
- 1 bunch parsley chopped for garnish
Instructions
- Season chuck roast with salt and pepper to taste.
- Sear chuck roast in a Dutch oven until browned on the outside but not cooked on the inside.
- Cut vegetables, making sure to leave onion and celery pieces large enough to remove from the soup later on in the recipe.
- Add in vegetables, parsley, sea salt, water, and bone broth.
- Bring the soup up to a boil and then turn down the heat so it is lightly simmering. Allow to simmer for 3 hours with the lid on, stirring occasionally.
- Remove the lid and allow to simmer with the lid off for the last hour.
- Once the soup is done cooking, remove the celery, onion and parsley from the broth. Leave carrot pieces in the soup.
- Remove beef from soup and place on a shallow plate, shred with two forks into bite-sized pieces. Place shredded beef back into the soup.
- Add beans and allow to warm through.
- Serve immediately with finely grated Parmigiano-Reggiano and fresh chopped parsley.
Recipe and styling by Anna Calabrese
Photography by Dave Bryce
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