Ingredients
The following ingredients have 6 Servings
- 1 tablespoon extra virgin olive oil
- 1 pound boneless chuck roast or beef stew meat (cut into 1-inch cubes)
- 2 teaspoons kosher salt (divided)
- ¼ teaspoon black pepper
- 3-4 cups low sodium beef broth (divided)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced (about 2 teaspoons))
- 4 large carrots (peeled and finely chopped)
- 2 Yukon gold potatoes (peeled and diced)
- 2 parsnips (peeled and diced)
- 2 ribs celery (diced)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1/2 teaspoon granulated sugar
- 1 cup peas (fresh or frozen (no need to thaw))
- Chopped fresh parsley (optional for serving)
Instruction
- In a large skillet, heat the oil over medium high. Add the beef and sprinkle with 1 teaspoon salt and pepper. Brown the beef on all sides, disturbing it as little as possible on each side so that it develops nice coloring. Once the beef is lightly browned (it won’t be all the way cooked through), remove it to a 6-quart slow cooker.
- To the pan, add the onion. Cook and stir until the onion is beginning to soften, about 3 minutes. Stir in the garlic and let cook 30 seconds. Splash in about 1/2 cup the beef broth and scrape up any browned bits that have stuck to the bottom (this is flavor!). Let the broth reduce for 2 minutes, then transfer the entire mixture to the slow cooker.
- To the slow cooker, add the carrots, potatoes, parsnips, and celery.
- Add the diced tomatoes in their juices, tomato sauce, tomato paste, Worcestershire, oregano, paprika, sugar, 2 1/2 cups beef broth, and remaining 1 teaspoon salt.
- Cover and cook on low for 8 hours, until the beef and vegetables are tender. Stir in the peas, just until warmed through. If the soup is thicker than you would like, add the remaining 1 cup beef broth until you reach your desired consistency. Serve hot, sprinkled with fresh parsley.
