Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
6 slices thick cut bacon – cut into lardons
1 tbsp. Vegetable oil
5 pounds beef chuck – trimmed of excess fat and cut into 2-inch chunks
1/2 cup all-purpose flour
Coarse salt and ground pepper
Olive oil
1 large red onion – finely chopped
3 celery stalks – finely chopped
8 carrots peeled (2 finely chopped, 6 into 1/2 inch slices on the diagonal)
6 garlic cloves – finely minced
1 six ounce can tomato paste
1 cup dry white wine – sauvignon blanc is fine
2 cups canned whole tomatoes with juices
8-10 cups Beef Stock
bouquet garni (6 thyme stems, 2 dried bay leaves, 6 parsley stems tied with butchers twine)
3 large potatoes – peeled and cut into 1/2 inch cubes
6 parsnips – peeled and cut into 1/2 inch slices on the diagonal
1 cup fresh or frozen peas
Parsley – rough chop for garnish
Directions
Place vegetable oil in a Dutch oven or heavy large pot on med-high heat. Toss in the bacon and cook until crispy and the fat renders. Once cooked and crispy, reduce the heat and remove the bacon in a bowl – set aside.
In a large bowl, toss beef with flour and season with salt and pepper. In the same heavy pot (with rendered fat) working in batches, shake off excess flour, and sear beef on all sides until browned, 6-8 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
Add onion, celery, and carrots to pot; cook, stirring occasionally, until softened, 6-8 minutes. Add garlic and cook another minute or two. Season with salt and pepper. Add tomato paste, and cook, stirring, until slightly darkened, 1-2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2-3 minutes.
Return browned beef and bacon to pot. Stir in tomatoes, stock and herb pack (bouquet garni). Bring to a boil, reduce heat to medium-low, and simmer covered, stirring occasionally, for about an hour and a half. At this point taste again and if needed re-season with salt and pepper.
As the beef cooks, use a large spoon to clean off the excess fat/impurities that will rise to the surface. Finally, once the beef starts to soften, stir in the large cut winter vegetables (carrots, potatoes and parsnips).
Simmer over medium-low (partially covered), until the beef and vegetables are fork-tender, another 20-30 minutes. At the very end stir in the green peas just to warm through.
To serve ladle the soup into large bowls. Garnish with chopped parsley and Pecorino cheese, Serve with warm baked Pan de Campagna or Fresh Country Bread that is crispy on the outside and soft on the inside. Enjoy!
