Beef Vegetable Soup Bourguignon

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds beef chuck, cut into 1-inch chunks and patted dry with paper towels
• 1 cup finely chopped carrots
• 1 cup finely chopped celery
• 2 large yellow onions, finely chopped
• 2 large cloves garlic, finely chopped
• 1/2 cup red wine (Burgundy or Pinot Noir works well)
• 2 tablespoons Worcestershire sauce
• 1 quart beef broth
• 1 1/2 pounds red-skinned potatoes, cut into 1-inch chunks
• 1 (32-ounce) can diced fire roasted tomatoes with juice
• 3 cups (or one 10-ounce bag) chopped chard
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 pinch salt and pepper, plus more to taste
• 1 dash Tabasco sauce, for serving
• 1/2 cup grated Parmesan cheese, for serving

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