STEP 1 – Preparation: Heat a large pot or Dutch oven over medium-high heat. While it’s heating up, dice the Wagyu beef, shallots, carrots, fennel, and mince the black garlic.

STEP 2 – Sear the Wagyu Beef: Once the pot is hot, add the diced Wagyu beef. Sear the beef pieces until they’re browned on all sides. This step helps to lock in flavor. Remove the beef from the pot and set it aside.

STEP 3 – Saute Aromatics: In the same pot, add a splash of oil if needed. Toss in the diced shallots, carrots, and fennel. Saute them until they start to soften and release their flavors, usually for about 5-7 minutes. Stir occasionally.

STEP 4 – Add Garlic and Seasonings: Add the minced black garlic to the vegetables and cook for an additional minute, stirring continuously to avoid burning. Then, sprinkle in the Herbes de Provence, smoked paprika, Himalayan pink salt, and freshly ground black peppercorns. Stir well to incorporate the flavors.

STEP 6 – Combine Ingredients: Return the seared Wagyu beef to the pot. Pour in the bone broth and fire-roasted diced tomatoes. Stir everything together.

STEP 7 – Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 1 to 1.5 hours, allowing the flavors to meld and the beef to become tender. Stir occasionally.

STEP 7 – Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You can add more salt, pepper, or other herbs to suit your preferences.

STEP 8 – Serve: Once the soup is done, ladle it into bowls. Garnish each serving with a sprinkle of fresh chopped cilantro for a burst of freshness.

STEP 9 – Enjoy! Serve the soup hot and savor the rich flavors of the Wagyu beef and aromatic vegetables.