Beef Soup
Prep
20 mins
Cook
1 hr 30 mins
Servings
4
Difficulty
Easy
A hearty and warming beef soup loaded with tender chunks of meat, vegetables, and rich broth. Perfect for a comforting meal on any day.
Ella x
Ingredients
- 600 gbeef chuck(cut into 3cm cubes)
- 1200 mlbeef broth
- 1onion(diced)
- 3carrots(peeled and sliced)
- 2celery(chopped)
- 400 gpotatoes(peeled and cubed)
- 30 gtomato paste
- 3garlic cloves(minced)
- 30 mlolive oil
- 2bay leaves
- 5 gthyme(fresh)
- 1 pinchsalt and black pepper(to taste)
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Season beef cubes with salt and pepper, then brown them in batches for 3-4 minutes per side until golden. Remove and set aside.
Tip: Don't overcrowd the pot; browning in batches ensures better caramelization.
- 2
In the same pot, add diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
Tip: This vegetable base builds the soup's flavour foundation.
- 3
Stir in minced garlic and tomato paste, cooking for 2 minutes until the tomato paste deepens in colour.
Tip: Cooking the tomato paste briefly enhances its rich, concentrated flavour.
- 4
Return the browned beef to the pot and pour in the beef broth. Add bay leaves and thyme, then bring to a boil.
Tip: Deglazing with broth captures all the flavourful bits from browning the meat.
- 5
Reduce heat to low, cover partially, and simmer for 45 minutes until beef is tender.
Tip: A gentle simmer keeps the meat tender rather than tough.
- 6
Add the cubed potatoes and continue simmering for 20-25 minutes until potatoes are soft and cooked through.
Tip: Potatoes thicken the soup naturally as they break down slightly.
- 7
Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
Tip: Adding potatoes dilutes the flavours, so adjust seasoning at the end.
- 8
Ladle into bowls and serve hot, optionally garnished with fresh parsley or crusty bread on the side.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.