Hearty Beef Soup Comfort (Printable Format)
Tender beef and root vegetables simmered with herbs creating a warm, comforting meal perfect for cold days.
# What You Need:
→ Meats
01 - 1.5 pounds beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 2 medium potatoes, peeled and diced
05 - 1 large onion, diced
06 - 2 cloves garlic, minced
07 - 1 parsnip, peeled and sliced (optional)
08 - 1 cup green beans, cut into 1-inch pieces
→ Broth & Seasonings
09 - 6 cups beef broth
10 - 14 ounces canned diced tomatoes, undrained
11 - 2 tablespoons tomato paste
12 - 2 bay leaves
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - ½ teaspoon black pepper
16 - Salt, to taste
→ To Finish
17 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Heat a large soup pot over medium-high heat. Add a drizzle of oil and brown the beef cubes on all sides. Remove meat from the pot and set aside.
02 - In the same pot, add onion, garlic, carrots, celery, and parsnip. Cook for 5 minutes or until softened.
03 - Return the beef to the pot and stir in tomato paste. Cook for 1 minute to deepen flavor.
04 - Pour in beef broth and canned tomatoes with their juice. Add potatoes, green beans, bay leaves, thyme, oregano, salt, and pepper.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is tender and flavors meld.
06 - Discard bay leaves. Adjust seasoning with salt and pepper as needed.
07 - Stir in chopped fresh parsley before serving.
# Expert Suggestions:
01 -
- The beef becomes so tender it barely needs chewing, and that happens mostly on its own.
- One pot does almost everything, so cleanup doesn't steal the joy from cooking.
- It tastes even better the next day, which means you're gifting yourself easy meals all week.
02 -
- Don't skip searing the beef even though it takes time—that browned crust is pure flavor that can't be rushed or faked.
- If your beef isn't tender after two hours, your heat might be too high and you're boiling instead of simmering, or your pieces are too large—check both.
03 -
- Brown the beef properly with patience, not speed—a good crust is where most of the flavor hides.
- Let the soup cool slightly before storing so the steam doesn't warp your container or scald your hands when you're moving it.