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
Scale
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.
