Best Beef Soup Recipe
When you need something warm, filling, and made with love, beef soup is a good way to go.
It’s one of those dishes that are so delicious and easy to make.
I’ll walk you through everything so you can make it just right, even if it’s your first time.
Why You’ll Love This Recipe
-
Cozy and comforting, perfect for cooler days
-
Simple ingredients you probably already have
-
Loads of flavor from slow-simmered beef and veggies
-
Feeds the whole family (and makes great leftovers)
-
Easy to customize with your favorite vegetables or grains
-
Freezer-friendly, make a batch now, save some for later
Ingredients List
-
1½ lbs beef stew meat (chuck or shoulder), cut into bite-size pieces
-
2 tablespoons oil (vegetable or olive oil)
-
1 medium onion, diced
-
3 garlic cloves, minced
-
3 carrots, peeled and sliced
-
2 celery stalks, sliced
-
2 medium potatoes, peeled and diced
-
1 can (14.5 oz) diced tomatoes, with juice
-
6 cups beef broth
-
1 teaspoon dried thyme
-
1 teaspoon dried parsley
-
1 bay leaf
-
Salt and black pepper, to taste
-
Optional: ½ cup frozen peas or corn, added at the end
Preparation Tips
-
Sear the beef first for more flavor, don’t skip this step.
-
Cut the veggies evenly so they cook at the same rate.
-
Use low-sodium broth if you’re watching salt levels.
-
Simmer gently to keep the meat tender.
-
Add peas or corn at the end so they don’t turn mushy.
Step-by-Step Cooking Instructions
Step 1: Brown the beef
Heat oil in a large pot over medium-high heat. Add beef in batches (don’t overcrowd the pot). Brown on all sides—this takes about 5–6 minutes total. Remove to a plate.
Step 2: Sauté the aromatics
In the same pot, add diced onion and cook for 2–3 minutes. Stir in garlic and cook another minute.
Step 3: Add veggies and seasoning
Add carrots, celery, potatoes, diced tomatoes (with juice), dried thyme, parsley, and the bay leaf. Stir everything together.
Step 4: Pour in broth and return the beef
Pour in the beef broth and return the browned beef to the pot. Add salt and pepper to taste.
Step 5: Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, until beef is tender and veggies are soft.
Step 6: Add final touches
If you’re adding peas or corn, stir them in during the last 10 minutes of cooking.
Step 7: Taste and serve
Check seasoning. Remove the bay leaf. Ladle into bowls and serve warm.
Pro Tips for the Best Beef Soup
-
Sear in batches so your beef browns instead of steaming.
-
Deglaze the pot with a splash of broth after searing to grab all those flavor bits.
-
Use homemade broth if you have it—it adds so much.
-
Skim off any foam or fat from the top while simmering.
-
Add a splash of vinegar or lemon juice at the end to brighten it up.
How to Best Serve Beef Soup
-
With crusty bread or rolls to soak up the broth
-
Overcooked rice or egg noodles for a heartier bowl
-
Sprinkled with fresh parsley for color and freshness
-
With a green salad, if you want something lighter on the side
-
With grated Parmesan on top if you’re feeling fancy
Common Mistakes to Avoid & How to Perfect the Recipe
-
Rushing the simmer. Low and slow gives you tender beef.
-
Not browning the meat. It adds rich flavor to the whole soup.
-
Adding frozen veggies too early. They’ll get mushy, wait until the end.
-
Not tasting as you go. Always adjust the seasoning near the end.
-
Overcrowding the pan when browning. It leads to steaming instead of searing.
Best Side Dishes for Beef Soup
-
Buttered cornbread
-
Garlic toast or baguette slices
-
Simple garden salad
-
Mashed potatoes (served on the side)
-
Crackers or croutons
-
Grilled cheese sandwich (classic move)
Storage and Reheating Instructions
-
Store in the fridge for up to 4 days in a sealed container.
-
To reheat:
-
Stovetop: Simmer gently over medium-low heat until hot.
-
Microwave: Heat in 1-minute bursts, stirring in between.
-
-
To freeze:
-
Let it cool, then freeze in containers or zip-top bags (leave room for expansion).
-
Thaw overnight in the fridge before reheating.
-
FAQs
Q: Can I use a different cut of beef?
A: Yes—any stewing beef, like chuck or round, works well.
Q: What if I don’t have beef broth?
A: Use chicken broth in a pinch. It’ll be lighter but still tasty.
Q: Can I add pasta instead of potatoes?
A: Sure, but cook the pasta separately and add it at the end so it doesn’t get mushy.
Q: Is this soup gluten-free?
A: Yes, as long as your broth and seasonings are gluten-free.
Q: Can I use a slow cooker?
A: Yes! Brown the beef first, then dump everything in the slow cooker and cook on low for 7–8 hours.
Q: How do I thicken the broth?
A: Mash a few potato chunks or stir in a cornstarch slurry at the end.
Q: Can I make it spicy?
A: Definitely. Add chili flakes or a chopped jalapeño when sautéing the onions.
Conclusion
This beef soup is the kind of recipe you make once and keep in your back pocket forever.
It’s hearty, flexible, and made to warm you from the inside out.
I hope it becomes one of your favorites—let me know how it turns out for you, and feel free to share your version!
You Might Also Want To Try
⤵⤵⤵
Beef Soup
A one-pot, slow-simmered meal packed with tender chunks of beef, soft vegetables, and rich broth. It’s comforting, easy to make, and perfect for feeding a crowd or saving for later.
Ingredients
- 1½ lbs beef stew meat
- 2 tablespoons oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 can diced tomatoes
- 6 cups beef broth
- 1 tsp thyme
- 1 tsp parsley
- 1 bay leaf
- Salt and pepper
- Optional: ½ cup frozen peas or corn
Instructions
Step 1: Brown the beef
Heat oil in a large pot over medium-high heat. Add beef in batches (don’t overcrowd the pot). Brown on all sides—this takes about 5–6 minutes total. Remove to a plate.
Step 2: Sauté the aromatics
In the same pot, add diced onion and cook for 2–3 minutes. Stir in garlic and cook another minute.
Step 3: Add veggies and seasoning
Add carrots, celery, potatoes, diced tomatoes (with juice), dried thyme, parsley, and the bay leaf. Stir everything together.
Step 4: Pour in broth and return the beef
Pour in the beef broth and return the browned beef to the pot. Add salt and pepper to taste.
Step 5: Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, until beef is tender and veggies are soft.
Step 6: Add final touches
If you’re adding peas or corn, stir them in during the last 10 minutes of cooking.
Step 7: Taste and serve
Check seasoning. Remove the bay leaf. Ladle into bowls and serve warm.
Notes
- Searing = deep flavor. Don’t skip it.
- Soup gets better the next day.
- Add pasta or barley if you like.
- Always taste before serving to adjust salt.
Nutrition Information
Yield 6Amount Per Serving Calories Around 350–400
