Beef Soup

Beef soup is one of those recipes people come back to again and again because it feels comforting without being complicated. It’s warm, filling, and built from simple ingredients that slowly turn into something deeply satisfying. This is the kind of meal that works on busy evenings, feeds the whole family, and feels especially good on cold nights. I usually start it by browning the beef while I prep the vegetables, letting everything ease into the pot together. Beef soup is loved for its rich flavor, flexible ingredients, and the way it makes the kitchen feel calm and welcoming while it simmers.

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Why You Will Love This Recipe

You’ll love this recipe because it’s cozy, reliable, and easy to fit into real life. The flavors develop slowly without constant attention, making it weeknight-friendly and low stress. It uses affordable cuts of beef, stretches well for multiple meals, and reheats beautifully the next day. This soup is freezer-friendly, crowd-pleasing, and simple to adjust based on what you have on hand. Whether you like it packed with vegetables or kept classic and brothy, this beef soup adapts easily. It’s the kind of recipe people save because it works just as well for meal prep as it does for a relaxed family dinner.

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Ingredients

Tip: Choose a well-marbled cut like chuck for tender, flavorful results.

  • 1½ pounds beef chuck, cut into cubes
  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 2 medium potatoes, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
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Instructions

Step 1: Preparation
Cut the beef into bite-sized pieces and pat dry so it browns well. Chop the onion, slice the carrots and celery, and dice the potatoes. Keep everything nearby so the cooking process stays smooth and relaxed.

Step 2: Main Cooking Process
Heat oil in a large pot over medium heat. Add the beef and let it brown until the edges look golden and the aroma turns rich. Stir occasionally so it cooks evenly without sticking.

Step 3: Combining Ingredients
Add the onion, carrots, and celery to the pot. Stir until the vegetables soften and smell sweet. Mix in garlic, then pour in the broth, scraping the bottom gently as everything comes together.

Step 4: Finishing & Final Simmer
Add potatoes, salt, pepper, thyme, and bay leaf. Lower the heat and let the soup simmer until the beef is tender and the broth looks full-bodied. Remove the bay leaf before serving warm.

Why This Recipe Works for Busy Days

This recipe fits easily into a busy schedule because most of the time is hands-off. Once everything is in the pot, it simmers on its own. It stores well, reheats smoothly, and tastes even better later. Perfect for cooking once and eating twice.

Tips & Tricks

  • Browning matters: Don’t rush the beef at the start. Letting it brown properly adds deep flavor to the broth. Stirring too early can cause steaming instead of searing.
  • Cut size counts: Keep beef and vegetables similar in size so everything cooks evenly. Large chunks may stay tough while smaller pieces soften too fast.
  • Gentle simmer: Avoid a rapid boil. A gentle simmer keeps the beef tender and prevents the broth from turning cloudy.
  • Taste near the end: Season lightly at first. Flavors concentrate as the soup cooks, so adjusting salt at the end prevents over-seasoning.

Variations

  • Meaty version: Add bone-in beef or marrow bones along with the cubed beef. This deepens the broth and makes the soup richer without extra effort.
  • Vegetarian option: Skip the beef and use mushrooms, potatoes, and lentils with vegetable broth for a hearty, meat-free bowl that still feels filling.
  • Ingredient swap: Replace potatoes with barley or rice for a thicker texture that turns the soup into a more filling, stew-like meal.
  • Flavor boost: Stir in fresh parsley, dill, or a splash of lemon juice just before serving to brighten the flavors and add freshness.

Serving Suggestions

  • With crusty bread: Serve alongside warm bread or rolls for dipping into the broth during cozy family dinners.
  • Simple side salad: Pair with a light green salad to balance the richness and keep the meal feeling fresh.
  • Family-style pot: Bring the pot straight to the table and let everyone serve themselves for a relaxed, homey feel.
  • Weeknight bowl: Add extra vegetables and serve it as a complete one-bowl meal on busy nights.

Storage Instructions

  • Fridge storage: Let the soup cool fully, then store in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally. Add a little broth if it thickens too much.
  • Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
  • Make-ahead tips: Make the soup a day early for deeper flavor. It settles and tastes even better after resting overnight.

Recipe Timing

  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Rest Time: Optional 5 minutes
  • Total Time: About 1 hour 30 minutes

Nutrition Information (Approximate)

Calories: 280–340 per serving
Protein: 22–28 grams
Key nutrients: Iron and potassium
Values are estimates and may vary depending on ingredients, cuts of beef, and portion size.

FAQs

Yes, it stores well and tastes better the next day.

Boiling too hard, which can make the beef tough.

Yes, stew meat or short ribs work well.

Simmer uncovered longer or mash a few potatoes.

Up to 4 days in the fridge, 3 months frozen.

Conclusion

Beef soup is the kind of recipe that quietly becomes part of your regular routine. It’s flexible, comforting, and easy to adjust based on what’s in your kitchen. You can add vegetables, change the grains, or keep it simple and classic. This beef soup works for slow weekends, busy weekdays, and everything in between. It’s meant to be reused, reshaped, and enjoyed again without much thought. Serve it warm, share it with family, and let it become one of those dependable meals you’re always glad you saved.

Beef Soup
Print

Beef Soup

Recipe by Edan SalamonCourse: Beef Recipes
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

10

minutes
Calories

300

kcal

A warm, hearty soup made with tender beef, vegetables, and a rich broth. Simple, comforting, and perfect for family meals or meal prep.

Ingredients

  • 1½ lb beef chuck, cubed

  • 2 tbsp oil

  • 1 onion, chopped

  • 3 carrots, sliced

  • 2 celery stalks, sliced

  • 3 garlic cloves, minced

  • 6 cups beef broth

  • 2 potatoes, diced

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp dried thyme

  • 1 bay leaf

Directions

  • Cut beef into cubes and pat dry. Chop all vegetables.
  • Heat oil in a large pot. Brown beef on all sides.
  • Add onion, carrots, and celery. Cook until softened.
  • Stir in garlic and broth. Scrape the pot bottom gently.
  • Add potatoes, salt, pepper, thyme, and bay leaf.
  • Simmer on low until beef is tender. Remove bay leaf and serve warm.

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