Classic Beef and Potato Comfort Soup
Classic Beef and Potato Comfort Soup
Ingredients
For the Beef and Aromatics
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
For the Soup Vegetables
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 1 1/2 pounds Yukon Gold potatoes, peeled and 1-inch diced
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 1/2 cup frozen peas
For the Broth and Seasoning
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear until browned on all sides, about 3-4 minutes per side. Remove the beef to a plate and set aside.
⏱️ 10 min
- 2
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Return the seared beef to the pot. Add the sliced carrots, sliced celery, diced Yukon Gold potatoes, canned diced tomatoes (undrained), beef broth, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine.
⏱️ 5 min
- 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 hour to 1 hour and 15 minutes, or until the beef is very tender and the potatoes are easily pierced with a fork.
⏱️ 75 min
- 5
Stir in the frozen peas and cook for an additional 5 minutes, or until heated through. Remove and discard the bay leaf. Taste the soup and adjust seasoning with salt and black pepper as needed.
⏱️ 7 min
- 6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef and Potato Comfort Soup
Ingredients
For the Beef and Aromatics
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
For the Soup Vegetables
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 1 1/2 pounds Yukon Gold potatoes, peeled and 1-inch diced
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 1/2 cup frozen peas
For the Broth and Seasoning
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 dried bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add the beef cubes in a single layer, working in batches if necessary to avoid overcrowding. Sear until browned on all sides, about 3-4 minutes per side. Remove the beef to a plate and set aside.
⏱️ 10 min - 2
Reduce heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Return the seared beef to the pot. Add the sliced carrots, sliced celery, diced Yukon Gold potatoes, canned diced tomatoes (undrained), beef broth, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine.
⏱️ 5 min - 4
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 hour to 1 hour and 15 minutes, or until the beef is very tender and the potatoes are easily pierced with a fork.
⏱️ 75 min - 5
Stir in the frozen peas and cook for an additional 5 minutes, or until heated through. Remove and discard the bay leaf. Taste the soup and adjust seasoning with salt and black pepper as needed.
⏱️ 7 min - 6
Ladle the hot soup into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 5 min