Yield:4 servings 

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2tablespoons Worcestershire sauce

2teaspoons Cajun seasoning

4garlic cloves, minced 

1pound chuck roast, thinly sliced (see Tip)

4tablespoons neutral oil, such as canola or vegetable 

1cup chopped celery (from about 2 ribs)

1medium yellow onion, diced

1medium green bell pepper, seeded and diced

½teaspoon fine salt 

1teaspoon onion powder

1teaspoon garlic powder

1teaspoon smoked paprika

½teaspoon black pepper

¼teaspoon cayenne powder

¼teaspoon ground ginger

4cups beef stock (preferably unsalted or low-sodium)

8ounces spaghetti 

4hard-boiled eggs, cooled and peeled 

½cup sliced scallions, for serving

Ketchup, soy sauce or hot sauce, for serving (optional)

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Preparation

1. Step 1

   In a medium bowl, mix together Worcestershire sauce, Cajun seasoning and garlic. Toss the beef with the marinade and let sit for at least 30 minutes at room temperature.

2. Step 2

   As the beef marinates, heat 3 tablespoons oil in a large Dutch oven over medium-high. Add celery, onion, bell pepper and salt. Sauté until translucent, about 5 minutes. Add onion powder, garlic powder, paprika, pepper, cayenne and ginger; sauté for another minute. Transfer the vegetables to small bowl.

3. Step 3

   Add remaining 1 tablespoon oil to the pot. Working in batches, sauté the meat over medium-high heat, about 4 minutes on each side, until you get a nice crust on the outside. Add vegetables and the beef stock back to the pot with the beef. Stir well and bring to a boil.

4. Step 4

   Reduce heat to medium-low and simmer, uncovered, and stirring occasionally, until beef is tender, about 40 minutes to 1 hour. Taste soup and adjust for seasoning.

5. Step 5

   As the soup simmers, set a medium pot of salted water to boil, and, about 10 minutes before serving, add spaghetti to the pot and cook according to the package directions. Drain the spaghetti.

6. Serve in bowls, making sure that each bowl has noodles, broth and beef. Garnish with halved eggs and chopped scallions. Add ketchup, soy sauce or hot sauce, if you like.

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Tip

A chuck roast cut by a butcher may have uneven strips. Just keep an eye on the smaller pieces as they cook, pulling them out and setting them aside if you need. Add them back at the end to make sure they heat up.

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