Here’s a classic beef soup recipe that’s hearty, comforting, and packed with flavor:
Ingredients:
- 1 lb beef stew meat, cubed
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups beef broth
- 2 cups diced tomatoes (canned or fresh)
- 1 cup chopped potatoes
- 1 cup frozen peas
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped fresh parsley for garnish (optional)
Instructions:
- Brown the Beef:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the beef cubes to the pot and cook until browned on all sides. This will add flavor to the soup. Once browned, remove the beef from the pot and set it aside.
- Saute the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the Broth and Seasonings:
- Return the browned beef to the pot.
- Pour in the beef broth and diced tomatoes.
- Add the bay leaves, dried thyme, salt, and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low and cover the pot. Let the soup simmer gently for about 1 hour to allow the flavors to meld together and the beef to become tender.
- Add Potatoes and Peas:
- After the soup has simmered for about an hour, add the chopped potatoes to the pot.
- Continue to simmer the soup for an additional 15-20 minutes, or until the potatoes are tender.
- Stir in the frozen peas during the last 5 minutes of cooking.
- Serve:
- Once the soup is ready, taste and adjust the seasoning if needed.
- Remove the bay leaves before serving.
- Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired.
- Serve the beef soup with crusty bread or crackers for a complete meal.
Enjoy this classic beef soup on a chilly day or whenever you’re craving a comforting bowl of homemade goodness!
