Beef And Wild Rice Soup

Ingredients

The Beef & Sear:

• 1.5 lbs (700g) chuck roast, trimmed and cut into small, bite-sized cubes (about 1/2-inch pieces)
• Kosher salt and freshly cracked black pepper
• 2 tbsp olive oil or avocado oil

The Aromatics & Veggies:

• 1 medium yellow onion, diced
• 3 large carrots, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 cup wild rice blend (rinsed thoroughly; note: make sure it’s wild rice or a wild/brown rice blend, as instant rice will get mushy)

The Broth & Seasonings:

• 6 to 7 cups low-sodium beef broth or stock
• 1 cup dry red wine (optional, like a Cabernet or Merlot for extra depth) or substitute extra beef broth
• 2 bay leaves
• 3 sprigs of fresh thyme (or 1 tsp dried thyme)
• 1 tbsp Worcestershire sauce
• Fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Sear the Beef: Pat the cubed chuck roast dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the beef in a single layer (do this in batches if necessary so you don’t overcrowd the pan) and sear until a deep, caramelized brown crust forms on all sides, about 5 to 7 minutes. Remove the beef with a slotted spoon and set aside on a plate.
2. Sauté the Aromatics: Turn the heat down to medium. Add the diced onions, carrots, and celery to the same pot, scraping up all the delicious browned bits stuck to the bottom. Cook for 6 to 8 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Deglaze: Pour in the red wine (if using), scraping the bottom of the pot clean. Let it simmer vigorously for 2 to 3 minutes until the alcohol smell cooks off and the liquid reduces slightly.
4. Simmer the Soup: Return the seared beef and any resting juices back into the pot. Pour in the beef broth, Worcestershire sauce, and add the rinsed wild rice, bay leaves, and fresh thyme sprigs.
5. Long, Slow Cook: Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 45 to 60 minutes. You want the wild rice grains to burst open and curl, and the beef cubes to become melt-in-your-mouth tender.
6. Final Adjustments: Remove the lid, fish out the spent thyme stems and bay leaves, and taste the broth. Season with additional salt and black pepper as needed. Stir in the fresh chopped parsley just before serving.

Chef’s Tips for Success

• Rice Choice Matters: Authentic wild rice takes a bit longer to cook than white or regular brown rice and retains a delightful, chewy texture. If you use a pre-packaged “wild rice blend” that includes white rice, keep an eye on the cooking time so the white rice doesn’t overcook.
• Make It Ahead: This soup actually tastes even better on day two as the wild rice continues to absorb the rich beef flavors. Just note that the rice will soak up liquid as it sits; you may need to splash in an extra half-cup of beef broth when reheating!