Description
When it’s cold or even snowy outside, break out this recipe.
Ingredients
Scale
- 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.