YaYa’s Beef Soup
1-5 pound beef or bison chuck roast bone-bone in dusted with flour, salt and pepper. Sear in hot Dutch oven until browned on both sides, I used the Ninja cooker high stove-top setting. Toss in the vegetables and herbs while the second side of the beef is browning, deglaze with wine, stir the pot for a minute or so to reduced the wine a bit, add in all of the tomatoes, herbs and gently season with salt and pepper. Simmer or slow cook for about 4 hours. Remove meat from the soup and shred or chop then add it back to the pot and slow cook for another 2 hours, checking the broth level and adding more if necessary.
When soup is done you can choose to cook up a pot of tubetti, acine de pepe to add to each bowl of hot soup or try cooked barley. Another option, some frozen mixed vegetables. I love a good grating of Romano and Parmesan over the hot soup.
3/4 can diced Italian tomatoes or 6 medium dice fresh tomatoes
splash of red wine
18-21 cups hearty beef stock homemade or store-bought (I made mine some months ago and stashed in the freezer in quart containers)
1 large onion, quartered
3 cloves garlic minced
3 ribs of clean celery, 2 diced and 1 broken into 3 pieces ( I just like to float one in the simmering soup)
3-large carrots medium diced 2 small bay leaves a hand full of chopped fresh parsley
3 small sprigs of thyme *a pinch of Italian sausage seasoning or fennel spice rub Salt and pepper to taste
One version of fennel spice rub: