Active Time

　　45 min

　　Total Time

　　1 day (includes chilling)

　　This rustic, satisfying spiced soup—a perfect dish to make ahead and reheat on busy weeknights—will help stave off even the fiercest midwinter chill.

　　

Ingredients

Makes 6 (main course) servings

　　2 1/2 pounds boneless beef chuck, cut into 1 1/2-inch pieces

　　2 tablespoons olive oil

　　3 medium onions, chopped

　　2 garlic cloves, finely chopped

　　2 teaspoons caraway seeds, slightly crushed

　　1 teaspoon dried marjoram

　　1/4 cup all-purpose flour

　　1 (6-ounce) can tomato paste

　　6 cups boiling-hot water

　　1 teaspoon paprika, divided

　　1/4 cup ketchup

　　2 teaspoons Worcestershire sauce

　　1/4 teaspoon hot sauce

　　Pinch of cayenne pepper

　　1 teaspoon fine sea salt

　　Accompaniment: crusty country bread

　　

Step 1

Pat beef dry. Heat oil in a large heavy pot over medium-high heat until it shimmers, then cook beef, stirring occasionally, until browned and beginning to exude liquid, 3 to 4 minutes. Add onions, garlic, caraway seeds, and marjoram and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add flour and cook, stirring frequently, until mixture sticks to bottom of pot and is deep golden, about 10 minutes. Add tomato paste and cook, stirring, 1 minute, then stir in hot water and 1/2 teaspoon paprika. Bring to a boil, stirring occasionally, then simmer, partially covered, stirring occasionally, until meat breaks apart when pressed with a spoon, 1 1/2 to 2 hours. Chill, uncovered, until cool, then covered overnight (at least 8 hours).

　　

Step 2

Remove solidified fat if desired, then bring soup to a simmer and remove from heat. Transfer meat with a slotted spoon to a bowl and coarsely shred with 2 forks. Return meat to soup and stir in ketchup, Worcestershire sauce, hot sauce, cayenne, sea salt, and remaining 1/2 teaspoon paprika and reheat over medium heat, stirring occasionally. Thin soup with water to desired consistency and season with salt and pepper.

　　

Nutrition Per Serving

Per serving: 386 calories

　　17 g fat

　　(4 g saturated)

　　111 mg cholesterol

　　667 mg sodium

　　18 g carbohydrate

　　3 g fiber

　　39 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/764707/2?mbid=HDEPI) ›