Ingredients:

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2 tablespoons olive oil

2 ½ pounds beef chuck roast, cut into large chunks

Salt and black pepper to taste

2 large yellow onions, thinly sliced

4 cloves garlic, minced

1 tablespoon tomato paste

1 tablespoon soy sauce (halal)

1 teaspoon dried thyme

1 teaspoon dried rosemary

6 cups low-sodium beef broth

1 bay leaf

1 cup shredded mozzarella or Gruyère cheese

2 tablespoons chopped fresh parsley

Fresh baguette slices for serving

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Directions:

1. Season beef chunks with salt and black pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat.

2. Sear the beef until browned on all sides, about 3–4 minutes per side. Remove from pot and set aside.

3. In the same pot, add the sliced onions. Cook over medium heat for 8–10 minutes, stirring frequently, until softened and golden brown.

4. Stir in garlic and tomato paste, cooking for another minute. Then add soy sauce, thyme, rosemary, and mix well.

5. Return the beef to the pot. Pour in beef broth and add the bay leaf. Bring to a simmer.

6. Cover the pot with a lid and reduce heat to low. Simmer gently for 2.5 to 3 hours, or until beef is tender and easily shredded.

7. Remove bay leaf. Taste and adjust seasoning with salt and pepper if needed.

8. Ladle the soup into bowls. Top with shredded cheese while hot so it melts beautifully over the beef.

9. Garnish with fresh parsley and serve with slices of crusty bread for dipping.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 460 kcal | Servings: 6 servings