If you’re craving a comforting, hearty meal that feels like a warm hug in a bowl, this Beef Soup with Carrots and Radish Recipe is your new best friend. Tender chunks of beef mingle with the natural sweetness of carrots and the subtle peppery bite of radishes, all swimming in a savory broth that’s both nourishing and satisfying. Whether you’re looking for a perfect family dinner or a cozy dish to brighten a chilly day, this soup brings simple ingredients together in a way that feels special every single time.
Ingredients You’ll Need
Each ingredient in this soup plays a crucial role, from building a rich, flavorful base to adding texture and vibrant color that make the dish truly inviting. Simple but thoughtfully chosen, these ingredients come together effortlessly to create something more than the sum of their parts.
- 1 lb beef stew meat (chuck roast or round), cut into 1-inch cubes: Provides the hearty, tender protein foundation of the soup.
- 1 tablespoon olive oil: Perfect for browning the beef and adding a subtle depth of flavor.
- 1 medium onion, diced: Adds natural sweetness and aroma as it softens.
- 2 garlic cloves, minced: Brings a punch of fragrant warmth without overpowering.
- 4 cups beef broth (or water with beef bouillon cubes): The flavorful liquid base that ties everything together.
- 2 large carrots, peeled and sliced into rounds: Offer a gentle sweetness and vibrant orange hue.
- 4-5 radishes, trimmed and sliced into thin rounds (or half-moons): Contribute a crisp, peppery bite that brightens the dish.
- 2 medium potatoes, peeled and diced: Give the soup heartiness and a creamy texture once cooked.
- 1 bay leaf: Infuses subtle herbal notes.
- 1 teaspoon dried thyme: Adds earthiness and complexity.
- 1/2 teaspoon ground black pepper: Introduces mild heat and balance.
- Salt to taste: Essential for bringing the flavors to life.
- 2 tablespoons fresh parsley, chopped (for garnish): Brightens the soup visually and with a fresh finish.
- Optional: 1 tablespoon soy sauce (for deeper flavor): Adds umami richness for an extra flavor boost.
How to Make Beef Soup with Carrots and Radish Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat in batches to avoid overcrowding, making sure each piece gets a beautiful brown crust all around. This caramelization is key for building rich flavor that will make your beef soup unforgettable. Once browned, set the beef aside; it will rejoin the pot later.
Step 2: Sauté Aromatics
Using the same pot (with all those savory brown bits left behind), add the diced onion and cook gently until it becomes soft and translucent. This step unlocks the onion’s natural sweetness. Then, toss in the minced garlic and let it cook just long enough to release its aroma without burning — about 30 seconds should do the trick.
Step 3: Build the Soup Base
Return the browned beef to the pot and pour in the beef broth or water with bouillon cubes. Pop in the bay leaf, dried thyme, and ground black pepper, stirring to meld all those wonderful flavors together. Bring everything to a boil, then lower the heat to a simmer and let it cook slowly for 45 to 60 minutes. This gentle simmering transforms the beef into tender, melt-in-your-mouth bites and infuses the broth with depth.
Step 4: Add the Vegetables
After that long, slow melt of beef, it’s time to add in the carrots, radishes, and potatoes. Stir them gently into the pot and let the soup continue to simmer for another 20-25 minutes, until all the veggies are tender but still hold their shape. This stage brightens the soup both in flavor and color.
Step 5: Final Touches and Seasoning
Give your soup a careful taste and adjust the seasoning with salt and more pepper if needed. If you love a deeper, umami-packed flavor, add a splash of soy sauce now and stir everything together. Don’t forget to fish out the bay leaf before you ladle the soup into bowls.
How to Serve Beef Soup with Carrots and Radish Recipe
Garnishes
Freshly chopped parsley sprinkled on top adds a burst of green and a fresh, herby aroma that perfectly complements the rich broth. It’s a simple touch, but it makes a big difference in presentation and taste.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls to soak up every last drop of broth. A crisp side salad or steamed greens can add refreshing contrast and texture to round out the meal.
Creative Ways to Present
For a fun twist, serve the soup in rustic bread bowls, hollowed out to hold the warm broth and tender beef. You can also top with a dollop of sour cream or a sprinkle of grated cheese for a creamy finish that invites even more indulgence.
Make Ahead and Storage
Storing Leftovers
This beef soup keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
Want to stash some for later? Freeze the soup in airtight containers or freezer bags for up to 3 months. Just be mindful to cool the soup completely before freezing to keep the texture of the vegetables intact.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of broth or water if it’s too thick. Avoid microwaving for large portions to maintain the soup’s best texture and flavor.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While chuck roast or round are ideal for their tenderness after slow cooking, you can also use brisket or even stew meat you find pre-cut. Just be sure it’s suitable for slow simmering to get that melt-in-your-mouth effect.
Are radishes necessary in this Beef Soup with Carrots and Radish Recipe?
Radishes add a unique peppery bite and slight crunch that brighten the soup. If you haven’t cooked with radishes before or want a milder flavor, you can try substituting with turnips or omitting them altogether, but the original combo really shines.
Can I make this soup in a slow cooker?
Yes! After browning the beef and sautéing aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the vegetables halfway through to avoid overcooking.
Is this recipe suitable for freezing without losing flavor?
Definitely. The flavors hold up well after freezing, but texture of potatoes and radishes might soften further. To keep the best texture, you can add fresh veggies when reheating if desired.
Can I add other vegetables to this soup?
Feel free! Vegetables like celery, parsnips, or green beans would complement the flavors nicely. Just adjust cooking times accordingly so everything becomes tender but not mushy.
Final Thoughts
This comforting Beef Soup with Carrots and Radish Recipe is a delicious way to bring warmth and nourishment to your table any time of year. Its simple ingredients and straightforward steps create a deeply satisfying meal that feels like it has a story behind every bite. Give it a try and watch how it quickly becomes a beloved favorite in your kitchen, just like it has in mine!
Print
Beef Soup with Carrots and Radish Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting beef soup featuring tender chunks of beef stew meat simmered with carrots, radishes, and potatoes in a flavorful broth. This classic soup is perfect for a nourishing meal and easy to prepare with simple ingredients.
Ingredients
Main Ingredients
- 1 lb beef stew meat (chuck roast or round), cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth (or water with beef bouillon cubes)
- 2 large carrots, peeled and sliced into rounds
- 4–5 radishes, trimmed and sliced into thin rounds or half-moons
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Optional
- 1 tablespoon soy sauce (for deeper flavor)
Instructions
- Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown it on all sides, working in batches if necessary. This should take about 5-7 minutes to develop a rich crust and enhance the beef flavor.
- Remove Beef: Take the browned beef out of the pot and set it aside to prevent overcooking during vegetable sautéing.
- Sauté Vegetables: In the same pot, add the diced onion and cook over medium heat for 2-3 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds until fragrant, building a flavorful base.
- Build the Soup Base: Return the browned beef to the pot. Pour in beef broth or water with bouillon cubes. Add the bay leaf, dried thyme, and ground black pepper. Stir everything to combine evenly.
- Simmer the Soup: Bring the mixture to a rapid boil, then reduce heat to low. Cover partially and let it simmer gently for 45-60 minutes until the beef becomes tender.
- Add Vegetables: Stir in the sliced carrots, radishes, and diced potatoes. Continue to simmer for another 20-25 minutes until the vegetables are tender and flavors meld beautifully.
- Adjust Seasoning: Taste the soup and season with salt and additional black pepper as needed. For a deeper umami flavor, stir in the optional soy sauce.
- Remove Bay Leaf: Take out the bay leaf before serving to avoid an overpowering herbal taste.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a fresh, vibrant finish.
Notes
- Use chuck roast or round beef for the best balance of flavor and tenderness.
- Browning the beef adds depth to the soup’s flavor—don’t skip this step.
- Adjust vegetables to your taste; turnips or parsnips can be good substitutions for radishes.
- Simmering time can be extended if you prefer even more tender beef.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
