Beef Soup

This hearty and comforting Beef Soup is one of our go-to dishes for the cooler winter months. Packed with tender beef, nutritious vegetables, and rich flavorful broth, it’s the meal to warm you up and make you feel right at home. Simple yet satisfying this soup not only nourishes the body but also brings a sense of cozy nostalgia, making it an ideal choice for a healthy and family dinner.

What stands out

You’re going to love this Beef Soup which parents taught us how to make. If for no other reason than its simplicity and taste. Tender, caramelized beef is paired with a variety of nutritious vegetables and creates the balance of flavor and texture. It’s a one-pot meal which makes it great when you don’t want to do a lot of dishes, but you still need something nourishing. Not to mention, it’s so straightforward to prepare, which makes it so convenient for busy weeknights. Plus, this soup is packed with nutrients, offering a wholesome and hearty option that feels like a warm hug on a cold day. Whether you’re sharing it with family or enjoying a cozy night in, this soup is sure to become a beloved favorite.

How to Prepare Beef Soup

Heat oil in a pot on medium-high heat until hot.

Add beef stew pieces in batches to avoid overcrowding ensure they sizzle and caramelize on each side. Season with salt and pepper. Remove and set aside once browned.

Reduce heat to medium-low and add onions and celery to the pot, stirring. Add garlic and stir.

Deglaze the pot with a splash of water or stock. Add tomato sauce and Italian seasoning.

Return the meat to the pot, add beef broth and water, and a bay leaf. Bring to a boil then reduce heat to low, partially cover, and simmer for 1.5 hours.

After 1.5 hours add potatoes and carrots and cook for 20 minutes.

Add frozen peas and parsley in the last 5 minutes. Remove from heat and enjoy.

Kitchen tip

Be sure the beef stew pieces are well-browned before removing them from the pot. When the beef is properly caramelized it improves the flavor of the soup.

Swaps

Always remember if you are changing or adding ingredients you may have to experiment and adjust the quantities.

1. Add more vegetables such as mushrooms, bell peppers, or parsnips.
2. Feel free to replace part of the broth with red wine for a richer, more robust flavor.
3. Use fresh herbs like thyme, rosemary, or oregano instead of or in addition to the Italian seasoning. You can also incorporate your own favorite blend of spices such as paprika, cumin, or cayenne pepper.
4. Substitute beef broth with chicken broth, vegetable broth, or even mushroom broth for a different flavor profile.
5. Swap out potatoes for sweet potatoes or butternut squash.
6. Instead of beef broth, use Vegetable Stock Cubes and water.

Serve it with

• A fresh salad such as a Caesar Salad
• Some crusty bread like our No Knead Peasant Bread

Questions

What type of broth do you use?

Can we use other types of broth?

Absolutely, you can use unsalted veggie broth, chicken broth, beef broth, or make your own at home. Or feel free to use homemade mark a Vegetable Stock Cubes and make your own broth for this Beef Soup!

What type of salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

How can we make sure our meat is fully cooked?

If you don’t feel confident, you can most definitely use a mark meat thermometer.

How can we pack this recipe for our kid’s lunch?

Add boiling hot water into a thermos and close it so that it pre-heats. In the meantime, warm up the soup on the stove. Dump the hot water out of the thermos and add the soup. Leave some room at the top so that it doesn’t create a vacuum seal for them as the thermos will be harder to open.

Can we freeze this soup?

Yes, you can, let it cool completely and transfer it into a freezer-safe container and put it in the freezer.

How do we prepare this soup from frozen?

When you’re ready to enjoy your leftover Beef Soup, thaw it in the refrigerator overnight if frozen. To reheat, use a microwave, stovetop, or an oven. Make sure to heat it thoroughly until it’s steaming hot. You may need to add a bit of water or broth to adjust the consistency.

Ingredients

Makes 3 servings

• 2 tablespoons avocado oil, any oil
• 1 lb. stewing beef, (0.400 kg)
• salt, to taste
• pepper, to taste
• 1 onion, finely diced
• 2 celery ribs, finely diced
• 4 garlic cloves
• 2 cups tomato sauce, plain
• 1 teaspoon Italian seasoning
• 4 cups beef broth
• 3 cups water
• 1 bay leaf
• 4 potatoes, diced
• 2 carrots, diced
• 2 cups frozen peas
• parsley, for garnish

Equipment

• Large Pot
• Redmond Real Salt
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Chefs Knife

Method

1. Add a pot on the stove on medium-high heat. Add the oil and make sure it gets hot. Add the beef stewing pieces and make sure they sizzle as they hit the oil without overcrowding the pot. We want nice caramelization on each side for extra flavor.
2. Season the meat with salt and pepper on each side and once it’s browned, remove it and set aside.
3. Reduce the heat to medium-low. In the same pot add the onions, celery and stir. Add the garlic and stir. Pour a tiny splash of water or stock to deglaze the pot and add in the tomato sauce and Italian seasoning.
4. You can now add the meat back in and pour over the beef broth and water. Add a bay leaf, let it come to a boil, reduce the heat to low and partially cover it and let it simmer for 1.5 hours.
5. After 1.5 hours add the potatoes and carrots and cook for another 20 minutes.
6. Add the frozen peas and parsley the last 5 minutes, take it off the heat and enjoy.