Step 1

In a 5 quart Dutch oven or pot with a lid, heat the oil on medium-high heat.

Step 2

Pat the beef with paper towel before adding it to the pot. Sear on all sides, about 2 to 3 minutes per side. If you find that a lot of excess liquid is being released, use a large serving spoon to remove it to a bowl. This can be added back in with the stock. Removing the liquid now will help the beef get a lovely exterior. Sprinkle with 1/2 tsp each of salt and pepper as you are searing the meat to get the flavours starting.

Step 3

Add the onions and sauté until starting to soften, about 5 minutes. If the heat is too high and the onions are scorching, drop to medium heat.

Step 4

Add the minced garlic, bay leaves, sweet paprika, dried thyme, caraway seeds, marjoram, and hot paprika. Sauté 1 to 2 minutes, to get everything melded and fragrant.

Step 5

Sprinkle the flour over everything and stir to coat it all well. Let it continue cooking for one minute to remove the raw flour flavour.

Step 6

Add the tomato paste and stir through.

Step 7

Add the red wine and deglaze the pot. Let it cook through for about two minutes, stirring if needed.

Step 8

Pour in the beef stock and Maggi or Worcestershire. Bring up to a boil and then turn the heat down to a simmer, cover the pot, and cook until beef is almost tender (about 40 minutes), stirring occasionally.

Step 9

Add the carrots, partially cover, and continue simmering for 30-40 minutes. If you want to add more stock feel free to do so here, just warm through and re-season as desired. Once the carrots are tender the soup is ready to serve.

Step 10

Taste and season with additional salt and black pepper as desired. Re-season with more Maggi, or alternative see Notes or blog post)

Step 11

If you are serving the whole pot at once, feel free to add 2.5 oz of gnocchi per person to the simmering soup just as the carrots have become tender. Let the gnocchi cook in the soup for about five minutes till cooked through.

Step 12

*Alternatively, if you are only eating part of the soup this first time around, or plan on freezing part of it, cook the gnocchi separately in a pot of water and divide into the soup bowls before ladling the soup over them.

Step 13

Stir through the fresh thyme into the soup.

Step 14

Garnish the finished soup with freshly chopped parsley.

Step 15

Serve the soup with a dollop with sour cream if desired. Crusty bread, breadrolls, brötchen, rye bread or even soft pretzels are a great side!

Step 16

See blog post for more details