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
Scale
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.
