YaYa’s Beef Soup

Italian-Style Beef Soup

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:



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