Oh, friends, gather ’round! I’ve got a recipe for you today that’s like a warm hug in a bowl. It’s my absolute go-to for those days when you just need something comforting, something familiar, something that tastes like home. We’re talking about my beef and bowtie soup. Now, I know what you might be thinking – “Soup? That’s nice, but is it *special*?” And my answer is a resounding YES! It’s hearty, it’s flavorful, and it’s surprisingly simple to whip up, even on a crazy Tuesday. Forget those bland, watery broths; this beef and bowtie soup is packed with tender chunks of beef, perfectly cooked bowtie pasta, and a medley of veggies swimming in the most savory, soul-warming broth. It reminds me so much of my grandma’s kitchen, that comforting aroma wafting through the house. It’s got that perfect balance, you know? Hearty enough to be a meal, but light enough that you’ll still want to sneak a second bowl. It’s the kind of soup that brings everyone to the table with a smile.
Thank you for reading this post, don't forget to subscribe!What is Beef and Bowtie Soup?
So, what exactly *is* this magical beef and bowtie soup? Think of it as your ultimate comfort food in liquid form. It’s essentially a robust, flavorful beef stew that’s been lightened up with a beautiful, savory broth, and then we toss in those adorable little bowtie pastas towards the end to give it a lovely texture and make it even more satisfying. The name itself just rolls off the tongue, doesn’t it? “Beef and Bowtie Soup.” It’s straightforward, it tells you exactly what you’re getting, and that’s part of its charm. It’s not trying to be fancy; it’s just genuinely delicious. It’s that reliable friend you can always count on when you need a little pick-me-up. It’s everything you want in a simple, hearty soup, elevated just enough to feel like a treat. It’s a hug in a bowl, pure and simple.
Why you’ll love this recipe?
Honestly, there are so many reasons why this beef and bowtie soup has earned a permanent spot in my recipe rotation, and I just know you’re going to adore it too. Let’s talk about the flavor, first and foremost. That deep, rich beefiness, simmered with aromatics and a hint of tomato, is just… *chef’s kiss*. It’s incredibly savory without being heavy, and the vegetables add just the right amount of sweetness and earthiness. Then there’s the simplicity. You might look at it and think it’s complicated, but trust me, it’s incredibly forgiving. Even if you’re not a seasoned chef, you can totally nail this. I’ve made it on nights when I’m exhausted and barely functioning, and it still turns out beautifully. It’s also surprisingly budget-friendly. Using a good cut of beef that you can let simmer until it’s fall-apart tender means you don’t need the most expensive meat. Plus, all those veggies are readily available and not costly. And versatility? Oh, it’s got that in spades! You can absolutely serve this as a main course, but it’s also fantastic as a starter to a more elaborate meal, or even just a comforting snack on a chilly afternoon. What I love most about this beef and bowtie soup is how it makes everyone feel. The smell alone draws people into the kitchen, and then you see those happy faces as they take their first bite. It’s more than just food; it’s an experience. It’s the kind of meal that creates memories, just like my grandma’s cooking used to do for me.
How do I make Beef and Bowtie Soup?
Quick Overview
Making this comforting beef and bowtie soup is really quite straightforward. We’ll start by browning some beautiful chunks of beef to lock in all that amazing flavor. Then, we’ll sauté our mirepoix – that’s just fancy talk for onions, carrots, and celery – until they’re nice and tender. After that, it’s a matter of adding your liquids, some herbs, and letting it all simmer gently until the beef is melt-in-your-mouth soft. The final, glorious step is adding the bowtie pasta right at the end so it cooks to al dente perfection in the rich broth. It’s a process that feels like you’re really building flavor at every step, and the result is a soup that tastes like it’s been simmering for hours, even though it’s much quicker! It’s truly a weeknight winner.
Ingredients
For the Beefy Base: For the Beefy Base: For the Beefy Base: For the Beefy Base: For the Bee
2 pounds beef chuck roast, trimmed and cut into 1-inch cubes (A good chuck roast is key here – it gets so tender when it simmers!)
2 tablespoons olive oil
1 large yellow onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika (This is my secret weapon for a little depth!)
Salt and freshly ground black pepper to taste
For the Savory Broth:
6 cups beef broth (Low-sodium is great so you can control the salt)
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce (Adds that umami punch!)
1 bay leaf
“I don’t know if I’ve ever eaten a better beef and bowtie soup. The rub alone is wonderful, but the sauce??? Over the top!”
For the Pasta and Finishing Touches:
1.5 cups bowtie pasta (Farfalle) – I love how they hold the broth!
1/4 cup fresh parsley, chopped (for garnish, it makes it look so pretty!)
Optional: A splash of red wine vinegar or lemon juice at the end to brighten everything up.
Step-by-Step Instructions
Step 1: Sear the Beef
Pat your beef cubes really dry with paper towels. This is important for getting a good sear! Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot. Sear each side until nicely browned, about 2-3 minutes per side. Remove the beef to a plate and set aside. Don’t worry about cooking it through, we’re just building flavor here.
Step 2: Sauté the Aromatics
Add the chopped onion, carrots, and celery to the same pot (add a little more oil if needed). Cook over medium heat, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for another minute until fragrant. This is where all those wonderful smells start to fill your kitchen!
Step 3: Deglaze and Add Liquids
Pour in about 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the pot. This is where so much of the flavor is hiding! Add the seared beef back into the pot. Stir in the remaining beef broth, diced tomatoes (with their juice), tomato paste, Worcestershire sauce, bay leaf, salt, and pepper. Give everything a good stir to combine.
Step 4: Simmer and Tenderize
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for at least 1.5 to 2 hours, or until the beef is incredibly tender. You should be able to easily shred it with a fork. Stir occasionally and skim off any foam or excess fat that rises to the surface. The longer it simmers, the more the flavors will meld together.
Step 5: Cook the Pasta
Once the beef is tender, remove the bay leaf. Taste the broth and adjust seasoning with more salt and pepper if needed. Increase the heat to medium-high and bring the soup to a rolling boil. Add the bowtie pasta and cook according to package directions, usually about 8-10 minutes, until al dente. Don’t overcook the pasta, or it will get mushy.
Step 6: Finish and Serve
Stir in most of the fresh chopped parsley. If you like, add a splash of red wine vinegar or lemon juice to brighten the flavors just before serving. Ladle the hot beef and bowtie soup into bowls, garnish with the remaining fresh parsley, and serve immediately. Enjoy that comforting, delicious goodness!
“Packed with flavor and so simple. Exactly what I wanted from this beef and bowtie soup!”
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What to Serve It With
This beef and bowtie soup is so wonderfully versatile, it can fit into any mealtime! For a classic breakfast, especially on a weekend when you have a little more time, I love serving it with some crusty, toasted sourdough bread. It’s hearty and satisfying, a perfect way to start a cozy morning. If you’re planning a delightful brunch, this soup makes an elegant starter. Imagine a small ramekin of it alongside a light frittata or some smoked salmon blinis. For beverages, a crisp sparkling water or a light mimosa would be lovely. As a dessert? Well, this soup *is* the dessert for some, but if you’re looking for something after a lighter meal, it’s a perfect follow-up to a simple green salad with a vinaigrette. And for those pure, unadulterated cozy snack moments, there’s nothing better than a big mug of this soup with a grilled cheese sandwich for dipping. My kids always ask for seconds when I serve it with those little cheesy crackers they love. It’s just pure comfort, no matter how you slice it.
Top Tips for Perfecting Your Beef and Bowtie Soup
Okay, so you’ve got the recipe, but let me share a few little secrets I’ve picked up over the years to make this beef and bowtie soup absolutely stellar every single time. First off, don’t skip searing the beef properly. Getting that beautiful brown crust on the outside is crucial for developing deep flavor. Take your time with it, do it in batches if you have to – it’s worth it! When you’re chopping your veggies (the onion, carrots, and celery), try to get them roughly the same size. This ensures they cook evenly and add a nice textural balance to the soup. For the broth, I always like to use a really good quality beef broth. If you have time, homemade is unbeatable, but a good store-bought one makes a huge difference. And that little bit of tomato paste? It might seem small, but it adds such a wonderful depth and richness to the broth, don’t leave it out! When it comes to the pasta, I’ve learned the hard way that it’s best to cook it directly in the soup right at the end. If you cook it separately and add it, it can get a bit waterlogged. Cooking it in the soup infuses it with even more flavor. But, and this is a big BUT, don’t overcook it! Al dente is the name of the game here. It will continue to soften slightly in the hot broth, so aiming for just shy of done is perfect. If you plan on having leftovers and are worried about mushy pasta, you can always cook the pasta separately and add it to individual bowls when serving. I’ve also found that a tiny splash of red wine vinegar or even a squeeze of fresh lemon juice right before serving can really lift all the flavors and make the soup sing. It’s like a little magic trick! Lastly, if you’re short on time and your beef isn’t as tender as you’d like after the initial simmering, don’t be afraid to let it go a little longer. Low and slow is the way to go for that melt-in-your-mouth texture.
Storing and Reheating Tips
One of the best things about this beef and bowtie soup is how well it stores and reheats, making it perfect for meal prep or those busy nights when you want a delicious meal ready to go. If you’re storing it at room temperature, make sure it cools down completely first, and then keep it covered tightly. It’s best to eat it within a couple of hours this way. For refrigerator storage, this soup is a champion! I usually transfer it to an airtight container, and it stays wonderfully fresh for about 3 to 4 days. The flavors actually tend to meld and deepen even more overnight, which is fantastic. When it comes to freezing, this soup freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. When you’re ready to thaw, the best way is to move it to the refrigerator overnight. Reheating is super simple. On the stovetop is my preferred method: just gently heat the soup over medium-low heat, stirring occasionally, until it’s warmed through. If you added the pasta directly to the soup and it’s been refrigerated, the pasta might be a little softer. If you froze it, the pasta will be best if you add fresh pasta when you reheat or cook it separately and add it to the bowls. If you’re reheating a portion that had pasta cooked in it, you might need to add a splash more broth or water to loosen it up. For the glaze, if you are making one to serve with it (like a drizzle of balsamic glaze or a dollop of sour cream), I’d recommend adding that fresh just before serving, as some glazes don’t hold up as well to reheating.
Frequently Asked Questions
Final Thoughts
There you have it, my friends – a recipe for beef and bowtie soup that’s more than just a meal; it’s an experience. It’s the kind of dish that brings people together, warms you from the inside out, and makes even the most ordinary day feel a little bit special. I truly hope you’ll give this a try. It’s one of those recipes that just keeps on giving, with incredible flavor, satisfying textures, and that undeniable comfort factor that we all crave. If you’re a fan of hearty, flavorful soups that are surprisingly easy to make, you might also enjoy my [link to another hearty soup recipe, e.g., “Creamy Chicken Noodle Soup”] or my [link to a comforting stew recipe, e.g., “Slow Cooker Pot Roast”]. They share that same homestyle goodness! I can’t wait to hear all about how yours turns out, so please, leave a comment below and tell me what you think! Don’t forget to rate the recipe if you loved it. Happy cooking, and enjoy every single spoonful!
Hearty Beef and Bowtie Soup
Ingredients
Main Ingredients
- 1.5 pounds beef chuck, cut into 0.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 0.5 cup medium bowtie pasta
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary, crushed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation Steps
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef and brown on all sides. Remove beef with a slotted spoon and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Return the browned beef to the pot. Pour in beef broth and add diced tomatoes (undrained). Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until beef is tender.
- Stir in bowtie pasta, thyme, rosemary, salt, and pepper. Cook, uncovered, for about 8-10 minutes, or until pasta is al dente.
- Stir in frozen peas and cook for 2 minutes more.
- Ladle soup into bowls and garnish with fresh parsley.
