Melted Beef Soup

Directions

1. Season the beef with salt and pepper on all sides. Heat the avocado oil in a large pot over medium heat. Once the oil shimmers, add the beef and sear for 1-2 minutes on each side.
2. Once the beef is seared, remove it from the pot. Slice the leeks in half lengthwise and remove any layers that fall off easily (keep them for later!).
3. Sear the leek halves flat side down in the beef fat, pressing them down if needed to form a sear. Cook for 2-3 minutes on both sides until caramelized. Remove from the pot.
4. Chop the excess leek layers and add them to the pot with the carrots and celery.
5. Season with 1⁄2 teaspoon salt and a few turns black pepper and stir to mix in the brown bits off the bottom of the pan. Cook for 5 more minutes.
6. Deglaze the pan with 1⁄2 cup white wine, which should help to loosen any remaining brown bits off the bottom (flavor!!). Preheat the oven to 250°F.
7. Add the garlic to the pot and stir in the broth and paprika. Adjust seasonings to taste. Return the beef and leeks to the pot.
8. Bring the liquid to a simmer, then cover the pot.
9. Transfer the pot to the oven and cook for 3 hours. Serve warm.