This Italian Beef Soup is a recipe my grandpa always made. Recently my dad went to my aunt’s house and she made it. He came home and told me about it and I knew I had to recreate it. Let me tell you the soup was incredible. It is so easy to put together, the longest part is the cooking time, because you really need to cook the beef for a long time in order to shred it. On a cold winter’s night, this soup will hit the spot!
Ingredients below and full printable recipe on my website www.miciamammas.com
Italian Beef Soup
(Serves 5 )
4 lbs. Boneless Beef Chuck Pot Roast
2 tbsp. Extra Virgin Olive Oil
14 oz. Carrots, peeled and diced
5 oz. Celery, whole stalks
1 Onion (6oz.), peeled and cut in half
2 tsp. Salt, plus extra to season the meat
1 tsp. Black Pepper, plus extra to season the meat
4 cups Low Sodium Beef Broth
4 Cups Water
1 Cup Tomato Passata
1 lb. Pasta, I use ditalini
Grated Cheese to Garnish, I use Pecorino Romano
Season both sides of the meat with salt and pepper. Heat up the olive in a large soup pot. Put the meat in the pot and sear for about 4 to 5 minutes on both sides and remove from the pot. Add in the onion, celery, carrots and season with salt and pepper. Cook on a low flame for about 5 to 8 minutes.
Add in the broth, water and passata. Be sure to scrape the bits off the bottom of the pan with your wooden spoon. Add the meat back to the pot. Put the lid on the pot, only leaving a small part open to let some of the steam out.
At three hours mark take the beef out. Using two forks, shred the beef.
Add the beef back to the pot and simmer for a half hour. In the meantime, boil your pasta.
Take the celery and onions out if the soup.
Serve the soup with the pasta and garnish with grated Pecorino.