Description
A timeless comfort dish featuring tender, slow-cooked beef chuck roast in a rich, aromatic broth. This classic soup combines the earthy sweetness of carrots and onions with delicate pasta shells, creating a soothing and nourishing meal. Perfect for chilly evenings, this slow-simmered recipe turns simple pantry staples into a heartfelt, restaurant-quality feast that improves with time.
Ingredients
3 pounds beef chuck roast, cut into large chunks
1 quart high-quality beef stock
5 cups hot water
2 medium carrots, peeled and sliced
1 large onion, diced
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon fresh thyme, chopped
2 cups small pasta shells
Salt and black pepper to taste
2 tablespoons olive oil
Instructions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef chuck roast chunks on all sides until browned, then remove and set aside.
In the same pot, sauté the onions and carrots until softened, about 5-7 minutes.
Add the garlic, basil, and thyme, stirring for one minute until fragrant.
Return the beef to the pot and pour in the beef stock and hot water until the meat is fully submerged.
Bring to a boil, then reduce heat to low, cover, and simmer for 4 hours until the beef is fork-tender.
Remove the beef, shred it into bite-sized pieces, and return it to the broth.
Bring the soup back to a gentle boil and add the pasta shells.
Cook for 8-10 minutes or until pasta is al dente.
Season generously with salt and pepper before serving.
Notes
The soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add extra water or stock if the pasta absorbs too much liquid while stored.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg