Description
This Beef and Potato Soup is the ultimate comfort meal, perfect for chilly days. It features tender beef chuck, earthy potatoes, and sweet carrots simmered in a rich, savory broth. With a touch of cream for a velvety finish and aromatic herbs like thyme and rosemary, this one-pot wonder is a wholesome, family-friendly dinner that feels like a warm hug in a bowl.
Ingredients
450g beef chuck, cubed into bite-sized pieces
3 large potatoes, peeled and chopped into chunks
2 carrots, sliced into rounds
1 onion, diced finely
3 garlic cloves, minced
2 tablespoons tomato paste
4 cups low-sodium beef broth
1 cup cream or milk
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon fresh parsley, chopped
Salt and black pepper to taste
Instructions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef cubes and sear until browned on all sides, then remove and set aside.
In the same pot, add the onion and cook until softened, about 5 minutes.
Add the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Return the beef to the pot and pour in the beef broth, scraping the bottom to release any flavorful browned bits.
Stir in the thyme and rosemary, bring to a boil, then reduce heat to low and simmer covered for about 60 minutes.
Add the chopped potatoes and carrots, and continue to simmer for another 20-30 minutes until vegetables and beef are tender.
Stir in the cream or milk and heat through for 2 minutes; do not boil once cream is added.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup tastes even better the next day as the flavors continue to meld. You can easily substitute the beef with lamb if preferred.
- Prep Time: 15
- Cook Time: 90
- Category: Dinner
- Method: Stovetop Simmer
- Cuisine: Continental