Imagine a steaming bowl of rich, hearty soup that instantly transports you to the rustic kitchens of Italy, where generations of home cooks have perfected the art of transforming simple ingredients into a culinary masterpiece. Our Brodo di Carne (Italian Beef Soup) is not just a recipe—it's a journey of flavor, tradition, and pure comfort that will make your taste buds dance and your family beg for seconds. With tender beef chunks, aromatic vegetables, and a depth of flavor that only slow cooking can achieve, this soup is about to become your new weekend cooking obsession!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 pounds beef chuck, cut into chunks
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the beef chuck chunks dry with paper towels and season generously with salt and pepper to enhance flavor and promote better browning.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of olive oil and brown the beef chunks in batches, ensuring each piece develops a deep golden-brown crust. This step is crucial for building rich, complex flavors.
- Remove the browned beef and set aside. In the same pot, add chopped onions, carrots, and celery. Sauté the vegetables until the onions become translucent and slightly softened, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the garlic's aromatic qualities.
- Return the browned beef chunks to the pot and add beef broth, diced tomatoes, and dried oregano. Stir to combine all ingredients thoroughly.
- Bring the soup to a gentle boil, then reduce heat to low. Cover the pot and let the soup simmer slowly for approximately
- 5 to 2 hours, or until the beef becomes incredibly tender and begins to fall apart.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. The long, slow cooking process will develop deep, rich flavors.
- Remove from heat and let the soup rest for 10-15 minutes to allow flavors to meld together.
- Ladle the soup into serving bowls and garnish with freshly chopped parsley. Serve hot with crusty Italian bread for a complete meal.
Tips
- Meat Matters: Choose a well-marbled beef chuck for maximum flavor and tenderness. The fat content helps create a rich, silky broth.
- Browning is Key: Take your time when browning the beef. Those golden-brown crusty bits (called fond) are packed with incredible flavor that will elevate your entire soup.
- Low and Slow: Resist the urge to rush the cooking process. The
- 5-2 hour simmer is crucial for breaking down the meat and developing deep, complex flavors.
- Fresh Herbs Make a Difference: While dried oregano works great, consider adding fresh herbs like thyme or rosemary for an extra layer of aromatics.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and meld overnight.
- Serving Suggestion: Pair with a crusty Italian bread or garlic crostini to soak up all that delicious broth.
Nutrition Facts
Calories: 286kcal
Carbohydrates: g
Protein: 26g
Fat: g
Saturated Fat: g
Cholesterol: 65mg
