Here’s a hearty, comforting Beef Soup recipe—rich, flavorful, and perfect for a cozy meal 🥩🥕🥔
Classic Beef Soup
Ingredients (serves 4–6)
- 1–1½ lbs beef stew meat (chuck or round), cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2–3 stalks celery, sliced
- 2–3 potatoes, peeled and cubed
- 6 cups beef broth
- 1 cup canned diced tomatoes (optional)
- 1 tsp dried thyme
- 1 tsp dried parsley (or fresh)
- 1 bay leaf
- Salt & black pepper to taste
Optional: peas, green beans, corn, or barley
Instructions
- Brown the beef
- Heat olive oil in a large pot over medium-high heat.
- Brown beef on all sides, then remove and set aside.
- Sauté vegetables
- In the same pot, sauté onion and garlic 2–3 minutes until fragrant.
- Add carrots and celery; cook 2–3 more minutes.
- Build the soup
- Return beef to the pot.
- Add potatoes, broth, tomatoes (if using), thyme, parsley, bay leaf, salt, and pepper.
- Simmer
- Bring to a boil, then reduce heat.
- Cover and simmer 1½–2 hours until beef is tender and flavors are melded.
- Optional additions
- Add peas, green beans, or corn in the last 10 minutes.
- Adjust seasoning to taste.
- Serve hot
- Great with crusty bread or over rice/noodles.
Tips & Variations
- Slow cooker version: Brown beef and sauté veggies, then cook Low 6–8 hours.
- Barley beef soup: Add ½ cup barley for a heartier texture.
- Beef stew style: Thicken with 2 tbsp flour or cornstarch slurry if desired.
- Herbs: Rosemary or oregano can be added for deeper flavor.
If you want, I can also give a “beef and vegetable soup” one-pot version that’s faster and packed with flavor, perfect for weeknight meals.
Do you want me to do that?
