I ate bland, thin soups throughout my childhood — basically hot water with a few floating vegetables. This one is the exact opposite. A dense, amber broth, beef that shreds apart, and vegetables that turn melt-in-the-mouth tender after a long, slow cook: the kind of dish that reminds you why simmering is still the best culinary technique ever invented.
Ingredients :
- Stewing beef — Chuck or shoulder, no fillets. These cheap cuts are made for slow cooking — their fibers relax slowly, the collagen melts into the broth giving it body and a silky consistency. A noble cut here would be a waste of money and a guaranteed disappointment.
- Canned tomatoes — Whole peeled tomatoes are preferred. You crush them as you add them — you control the texture better. A good Italian brand makes a difference. Canned crushed tomatoes are often more acidic and less flavorful.
- The potato — It’s not just there for looks — it naturally thickens the broth by releasing its starch during cooking. Choose melting varieties like Charlotte or Bintje. Waxy potatoes stay in compact cubes and don’t provide that natural binding.
- Beef broth — Homemade if you have it, but a good concentrate works just fine. Taste before seasoning — some industrial broths are very salty and you’ll end up with an undrinkable soup if you add more on top.
