If you are craving a comforting and hearty dish that feels like a warm hug on a chilly day, this Beef Soup with Carrots and Radish Recipe is exactly what you need. Loaded with tender chunks of beef, vibrant carrots, and subtly peppery radishes, this soup delivers a beautiful blend of flavors and textures that come together in a nurturing, soulful meal. It’s simple yet incredibly satisfying, perfect for family dinners or when you want to impress someone with your cooking without stressing over complicated steps.
Ingredients You’ll Need
The magic of this beef soup starts with a handful of straightforward, wholesome ingredients that each play a key role. From the rich beef broth to the fresh radishes and sweet carrots, every component adds its unique flare to create a balanced and flavorsome soup.
- 1 lb beef stew meat (chuck roast or round), cut into 1-inch cubes: Choose well-marbled beef for tender, juicy bites after simmering.
- 1 tablespoon olive oil: Essential for browning the beef and creating a flavorful base.
- 1 medium onion, diced: Adds a subtle sweetness and depth when sautéed.
- 2 garlic cloves, minced: Offers aromatic warmth that complements the beef perfectly.
- 4 cups beef broth (or water with beef bouillon cubes): The heart of your soup, it infuses every ingredient with richness.
- 2 large carrots, peeled and sliced into rounds: Bring a natural sweetness and beautiful color to the dish.
- 4-5 radishes, trimmed and sliced into thin rounds (or half-moons): Provide a peppery crunch and a refreshing contrast.
- 2 medium potatoes, peeled and diced: Add body and a comforting starchy texture.
- 1 bay leaf: Infuses a subtle herbal fragrance.
- 1 teaspoon dried thyme: Offers an earthy, aromatic note that pairs beautifully with beef.
- 1/2 teaspoon ground black pepper: Gives the soup a gentle bite.
- Salt to taste: Enhances and balances all flavors.
- 2 tablespoons fresh parsley, chopped (for garnish): Adds a burst of color and a fresh herbal finish.
- Optional: 1 tablespoon soy sauce: If you want a deeper umami flavor to elevate the stew.
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. Carefully add the beef stew meat, making sure not to overcrowd the pot to get a nice brown crust on all sides. This process, usually about 5-7 minutes, locks in the delicious flavors and gives the soup a rich, meaty base.
Step 2: Set Aside the Beef
Once browned, remove the beef and set it aside. This step helps you keep the beef juicy while you prepare the rest of the ingredients in the same pot to soak up those lovely browned bits left behind.
Step 3: Sauté Vegetables
Using the same pot, add the diced onion and cook for 2-3 minutes until it becomes softened and translucent. Then stir in the minced garlic and cook for another 30 seconds until fragrant. This builds a sweet and aromatic foundation for your soup.
Step 4: Build the Soup Base
Return the browned beef to the pot and pour in the beef broth. Toss in the bay leaf, dried thyme, and ground black pepper. Stir everything together to combine, allowing the herbs and broth to begin melding beautifully with the beef.
Step 5: Simmer Until Tender
Raise the heat slightly to bring the soup to a boil, then reduce it to low. Let it simmer gently for 45 to 60 minutes. This slow simmer is what makes the beef tender and flavorful – it’s worth the wait.
Step 6: Add the Vegetables
Time to add your vibrant carrots, radishes, and potatoes. Stir to combine and continue simmering for another 20-25 minutes until the vegetables are perfectly tender and have soaked up the savory broth.
Step 7: Final Seasoning and Touches
Before serving, taste your soup and adjust the salt and pepper as needed. For an extra flavor boost, mix in the soy sauce if you’re using it. Don’t forget to fish out the bay leaf—it’s done its job and should be removed for the best eating experience.
Step 8: Serve with Fresh Parsley
Ladle the rich, hearty soup into bowls and sprinkle generously with chopped fresh parsley. This finishing touch adds a fresh, vibrant note that brightens the entire dish.
How to Serve Beef Soup with Carrots and Radish Recipe
Garnishes
Simple is often best when it comes to garnishing this soup. A handful of freshly chopped parsley not only adds a pop of green but also gives a fresh herbal aroma that complements the deep flavors. If you’re feeling adventurous, a dollop of sour cream or a sprinkle of grated Parmesan can add a lovely touch of creaminess.
Side Dishes
This soup pairs wonderfully with crusty bread or warm dinner rolls to soak up every last drop. A crisp green salad with a zesty vinaigrette provides a refreshing contrast and makes the meal feel complete without overpowering the delicate balance of the soup.
Creative Ways to Present
Serve this beef soup in rustic bowls for a cozy feel, garnished with parsley and perhaps thin radish slices on top for a beautiful, colorful presentation. Alternatively, you can hollow out a round bread loaf and serve the soup inside it, turning your meal into a charming culinary experience that’s as fun as it is tasty.
Make Ahead and Storage
Storing Leftovers
After enjoying your Beef Soup with Carrots and Radish Recipe, store any leftovers in an airtight container in the refrigerator. It keeps well for 3 to 4 days, allowing you to enjoy a homemade meal with minimal effort on busy days.
Freezing
This soup also freezes beautifully. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion. It can stay frozen for up to 3 months, making it a perfect ready-to-go comfort food when time is tight.
Reheating
For best results, thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally until hot. This slow reheating keeps the beef tender and the vegetables intact without becoming mushy.
FAQs
Can I use other cuts of beef?
Absolutely! While chuck roast or round are ideal for tender, flavorful results, you can use other cuts meant for stewing. Just make sure they’re cut into uniform pieces to cook evenly.
Do I have to include radishes?
Radishes add a unique peppery crunch that sets this soup apart, but you can substitute them with turnips or leave them out if you prefer a milder flavor profile.
Can I make this soup in a slow cooker?
Yes, this recipe adapts well to slow cooking. Brown the beef and sauté the onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until beef and vegetables are tender.
Is this soup suitable for freezing?
Definitely! This beef soup freezes very well. Just be mindful that potatoes sometimes change texture slightly after freezing, but it’s still delicious reheated.
How can I make the soup more filling?
Adding hearty beans or barley can increase the soup’s substance. You could also serve it alongside buttered noodles or a cheesy polenta for a soul-satisfying meal.
Final Thoughts
This Beef Soup with Carrots and Radish Recipe is truly a gem that combines ease and heartiness into one bowl of pure comfort. Its simplicity belies the depth of flavor you’ll enjoy with every spoonful. Whether you’re cooking for loved ones or just treating yourself to something special, this soup promises warmth, satisfaction, and a touch of homemade magic. Give it a try and share the love!
Print
Beef Soup with Carrots and Radish Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful beef soup featuring tender stew meat simmered with fresh carrots, radishes, and potatoes. This comforting dish is enriched with aromatic herbs and a rich beef broth base, perfect for a nourishing and satisfying meal.
Ingredients
Beef and Broth
- 1 lb beef stew meat (chuck roast or round), cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 cups beef broth (or water with beef bouillon cubes)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Salt to taste
- Optional: 1 tablespoon soy sauce (for deeper flavor)
Vegetables
- 1 medium onion, diced
- 2 garlic cloves, minced
- 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
Garnish
- 2 tablespoons fresh parsley, chopped
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 on all sides, working in batches if necessary. This takes about 5-7 minutes and helps develop deep flavor.
- Set Beef Aside: Remove the browned beef from the pot and set it aside to prepare other ingredients.
- Sauté Vegetables: In the same pot, add diced onion and cook for 2-3 minutes until softened and translucent.
- Add Garlic: Stir in minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Build the Soup Base: Return the browned beef to the pot. Pour in beef broth (or water with bouillon), add bay leaf, dried thyme, and ground black pepper. Stir well to combine all ingredients.
- Simmer the Beef: Bring the soup to a boil, then reduce heat to low. Let it simmer uncovered for 45-60 minutes until the beef is tender and flavors meld.
- Add Vegetables: Stir in sliced carrots, radishes, and diced potatoes. Continue to simmer for another 20-25 minutes until vegetables are cooked through and tender.
- Adjust Seasoning: Taste the soup and season with salt and additional pepper as needed. For a richer flavor, stir in the optional soy sauce.
- Remove Bay Leaf: Before serving, take out the bay leaf to avoid any bitterness.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- For a thicker soup, mash some of the potatoes against the pot sides to release starch.
- You can substitute radishes with turnips if preferred.
- Use a Dutch oven or heavy-bottomed pot to prevent sticking and ensure even cooking.
- The optional soy sauce adds umami depth but can be omitted for a more traditional flavor.
- Leftovers taste even better the next day as flavors continue to develop.
