Brodo di Carne

• 2 lb chuck roast

• 3 carrots cut into 2-inch pieces

• 3 stalks celery cut in half

• 2 Roma tomatoes cut in half

• 1 onion cut in half

• 1 bunch parsley 

• 2 tbsp sea salt

• 2 qt water

• 2 qt bone broth or chicken stock

• 1 can cannellini beans

• Grated Parmigiano-Reggiano for garnish

• 1 bunch parsley chopped for garnish

 Instructions

Season chuck roast with salt and pepper to taste. 

Sear chuck roast in a Dutch oven until browned on the outside but not cooked on the inside.

Cut vegetables, making sure to leave onion and celery pieces large enough to remove from the soup later on in the recipe.

Add in vegetables, parsley, sea salt, water, and bone broth.

Bring the soup up to a boil and then turn down the heat so it is lightly simmering. Allow to simmer for 3 hours with the lid on, stirring occasionally. 

Remove the lid and allow to simmer with the lid off for the last hour.

Once the soup is done cooking, remove the celery, onion and parsley from the broth. Leave carrot pieces in the soup. 

Remove beef from soup and place on a shallow plate, shred with two forks into bite-sized pieces. Place shredded beef back into the soup.

 Add beans and allow to warm through. 

Serve immediately with finely grated Parmigiano-Reggiano and fresh chopped parsley.

Recipe and styling by Anna Calabrese ⁠/ Photography by Dave Bryce