Beef vegetable soup

With a large cast iron dutch oven, take 2-3 tbsp of salted butter and allow it to brown slightly before adding your meat. For a bolder and richer flavor, add salt and pepper to the butter as it melts. Add salt and pepper on all sides of the meat because it creates a beautiful crust on the outside. You can use fresh garlic cloves or frozen garlic cubes, I prefer frozen just to save time and because it doesn't burn as quick as the real deal.

Once you've seared your beef on all sides and the garlic butter has been absorbed, transfer to a plate to rest. Use the bits from the bottom of the pot to get that good flavor. Add your mirepoix, (mirepoix is a mixture of diced vegetables that have been sauteed in butter) and cook for a few minutes. Add remainder of vegetables, liquids and seasonings. Transfer beef back to pot. Cook on medium high heat for half an hour. Simmer for as long as you want after cooking is complete. Flavor will develop over time and after the soup is in the fridge over night, I guarantee it will only get better the next time you heat it up.