Beef Soup
Prep
20 mins
Cook
1 hr 30 mins
Servings
4
Difficulty
Easy
There's something wonderful about a homemade beef soup that fills your kitchen with warmth and comfort. This is one of my go to recipes because it's incredibly simple to make yet tastes like you spent hours in the kitchen. The beauty of this dish is that it comes together in just two hours from start to finish, and most ingredients are pantry staples. Beef chuck is perfect here since it becomes wonderfully tender as it simmers, and carrots are packed with beta carotene which is great for your eyes and overall health. Best of all, this hearty, nourishing soup won't break the bank and feeds a crowd. It's the kind of meal I make when I want to feel like I'm taking care of my family without any fuss.
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.
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