Soup Beef
This batch component yields 5 pounds of tender, wine-braised beef cubes ready to multiply into multiple meals. Freezes perfectly in portioned containers for up to 3 months, giving you restaurant-quality braised beef on demand. One batch transforms into soups, stews, tacos, and more throughout the week.
Equipment
- Dutch Oven
- 12-inch Cast Iron Pan
- Knife
- Cutting Board
Ingredients
- 5 lb Beef Chuck cut into 1-2 inch cubes
- 4 oz Beef Fat or avocado oil, for searing
- 2 cup Onions fresh, chopped
- 1 tablespoon Garlic minced
- 750 ml Red Wine one bottle, one you would drink
- 2 Bay Leaves dried
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 2 tablespoon Kosher Salt Morton brand
- 2 teaspoon Black Pepper ground
Instructions
Prep
- Trim any large fat veins from the chuck roast.
- Reserve the trimmings for rendering.
- Cut the beef into 1-2 inch cubes.
Sear
- Heat a Dutch oven over medium-high heat.
- Render the trimmed beef fat or use beef fat or avocado oil if needed.
- Remove any cracklins and reserve.
- Working in batches, sear the beef cubes on all sides until browned, about 4-5 minutes per batch.
- Remove and set aside.
Build Broth
- In the same Dutch oven, sauté the chopped onions in the remaining fat.
- Season with a pinch of salt.
- Add the garlic and sauté until lightly golden.
- Add the full bottle of red wine.
- Simmer until reduced by about half.
Braise
- Return the seared beef to the Dutch oven.
- Add bay leaves, thyme, oregano, kosher salt, and black pepper.
- Stir to combine.
- Preheat oven to 250°F.
- Cover with a tight-fitting lid and braise for 4 hours until fork-tender but still holding cube shape.
Finish
- Remove from oven.
- Discard bay leaves.
Notes
The wine reduction with onions and garlic creates a foundational flavor base that elevates simple beef cubes into restaurant-quality protein. Browning the beef separately in cast iron before braising ensures proper caramelization without overcrowding. Store cooled beef in its braising liquid in 2-cup portions for best freezer results—the liquid protects the meat from freezer burn and adds instant flavor to assembly meals. The Foodi method delivers fall-apart tender results in under an hour, while the Dutch oven method produces deeper, more concentrated flavors over 4 hours. Don't skip trimming the fat strategically; those trimmings render into cooking fat that's more valuable than store-bought options.
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