📝 Instructions
= Recipe
1. In a medium bowl, mix together 2 tbsp Worcestershire sauce, 2 tsp Cajun seasoning, and 4 garlic cloves (minced). Toss 1 lb chuck roast (thinly sliced) with the marinade and let sit for at least 30 minutes at room temperature.
2. As the beef marinates, heat 3 tbsp neutral oil (such as canola or vegetable) in a large Dutch oven over medium-high. Add 1 cup celery (chopped, from about 2 ribs), 1 medium yellow onion (diced), 1 medium green bell pepper (seeded and diced), and 0.5 tsp fine salt. Sauté until translucent, about 5 minutes. Add 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp black pepper, 0.25 tsp cayenne powder, and 0.25 tsp ground ginger; sauté for another 1 minute. Transfer the vegetables to a small bowl.
3. Add remaining 1 tbsp neutral 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 4 cups beef stock (preferably unsalted or low-sodium) back to the pot with the beef. Stir well and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until beef is tender, 40 minutes to 1 hour. Taste and adjust seasoning.
4. As the soup simmers, set a medium pot of salted water to boil, and about 10 minutes before serving, add 8 oz spaghetti to the pot and cook according to package directions. Drain.
5. Serve in bowls, making sure each bowl has noodles, broth, and beef. Garnish with halved 4 hard-boiled eggs and chopped 0.5 cup scallions. Add ketchup, soy sauce, or hot sauce, if you like.
