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beef soup recipes

beef soup recipes

A hearty and comforting beef soup recipe, perfect for a chilly evening. This classic soup is packed with tender beef, root vegetables, and a rich, savory broth that will warm you from the inside out. Easy to prepare and incredibly flavorful!
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.5 pounds beef stew meat cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 medium carrots peeled and sliced
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 8 cups beef broth low sodium
  • 14.5 ounces canned diced tomatoes undrained
  • 2 large potatoes peeled and cubed
  • 0.5 cup frozen peas
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper freshly ground, or to taste
  • 0.25 cup fresh parsley chopped, for garnish

Instructions
 

Preparation Steps

  • Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
  • Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
  • Return the browned beef to the pot. Pour in the beef broth and diced tomatoes (undrained). Add bay leaves and dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until beef is tender.
  • After 1 hour, add the cubed potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until potatoes are tender.
  • Stir in the frozen peas and cook for 5 minutes, or until heated through. Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
  • Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.

Notes

This beef soup is incredibly versatile. Feel free to add other vegetables like green beans, corn, or turnip. For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 10 minutes of cooking. It tastes even better the next day!