Ingredients

• 2 pound beef chuck roast, cut into 1½-inch cubes
• 3 tablespoon vegetable oil
• 1 yellow onion, diced
• 4 carrots, cut into ½-inch chunks
• 3 Yukon Gold potatoes, cut into ½-inch chunks
• 2 celery, cut into ½-inch pieces
• 6 cup beef broth
• 1 cup water
• 2 teaspoon salt
• 1 teaspoon black pepper
• 2 bay leaves
• 2 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• 2 tablespoon tomato paste
• 2 tablespoon all-purpose flour
• 0.25 bunch fresh parsley, chopped

Steps

1. Pat the beef cubes dry with paper towels and season evenly with salt and pepper.
2. Dice the onion, cut carrots into ½-inch chunks, cut potatoes into ½-inch chunks, and cut celery into ½-inch pieces.
3. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Working in batches to avoid crowding, add beef cubes to the hot oil and sear for 3 minutes per side until browned on all sides. Transfer seared beef to a plate.
5. Add diced onion to the pot and cook for 3 minutes, stirring occasionally, until softened and fragrant.
6. Sprinkle flour over the onions and stir continuously for 1 minute to coat evenly and create a paste.
7. Add tomato paste and stir for 1 minute until well combined.
8. Pour in beef broth and water, scraping the bottom of the pot to release any browned bits. Add Worcestershire sauce, bay leaves, and dried thyme.
9. Return all seared beef to the pot and stir to combine.
10. Increase heat to high and bring the soup to a boil, then reduce heat to low, cover partially, and simmer for 60 minutes.
11. Add carrots, potatoes, and celery to the pot and stir well.
12. Continue simmering uncovered for 30 to 40 minutes until vegetables are tender and beef is fork-tender.
13. Taste the soup and adjust seasoning with additional salt and pepper if needed.
14. Remove bay leaves and discard.
15. Ladle soup into bowls and garnish with fresh chopped parsley before serving.