Beef Potage
Prep
20 mins
Cook
1 hr 30 mins
Servings
4
Difficulty
Medium
A rich and warming French-style beef soup brimming with tender beef chunks, root vegetables, and aromatic herbs in a deeply flavourful broth. Perfect for cold days and guaranteed to satisfy.
Ella x
Ingredients
- 600 gbeef chuck(cut into 3cm cubes)
- 1200 mlbeef stock
- 400 gcarrots(peeled and cut into chunks)
- 350 gpotatoes(peeled and diced)
- 150 gcelery(chopped)
- 250 gpearl onions(peeled whole)
- 30 gtomato paste
- 200 mlred wine
- 30 mlolive oil
- 3garlic cloves(minced)
- 4 sprigsfresh thyme
- 2bay leaves
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper, then brown them in batches, about 3-4 minutes per side. Transfer to a plate and set aside.
Tip: Don't overcrowd the pot; browning in batches ensures better colour and flavour.
- 2
In the same pot, add minced garlic and sauté for 30 seconds until fragrant. Stir in tomato paste and cook for 2 minutes to deepen the flavour.
- 3
Deglaze the pot with red wine, scraping up the browned bits from the bottom with a wooden spoon. Let it simmer for 3 minutes to reduce slightly.
Tip: This removes alcohol and concentrates the wine's flavour.
- 4
Return the beef to the pot and pour in the beef stock. Add bay leaves and thyme sprigs. Bring to a boil, then reduce heat to low and simmer for 30 minutes, skimming any foam that rises to the surface.
- 5
Add chopped celery, carrot chunks, and pearl onions to the pot. Stir well and continue simmering for another 25 minutes.
Tip: Adding vegetables later prevents them from becoming mushy.
- 6
Add diced potatoes and simmer for a final 20 minutes until all vegetables are tender and the beef is melt-in-mouth soft.
Tip: Pierce a potato with a knife to check doneness.
- 7
Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
- 8
Ladle the potage into warm bowls and serve immediately, optionally garnished with fresh parsley if desired.
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