Minutes that is, as this full-bodied classic takes less than a half-hour. Make sure the beef you choose is at least 2 inches (5 cm) thick so it does not overcook in the soup.
Brown beef, then cover and refrigerate. Cook vegetables in broth until almost fork tender. Cover and refrigerate separately for up to 2 days. When ready to serve, quickly bring broth and vegetables to a boil. Add beef and heat 5 minutes. Then remove beef for slicing and continue with step 3.