Beef soups range from clear, gently simmered broths to hearty bowls packed with vegetables, noodles, or grains. These five distinct recipes use accessible ingredients and straightforward methods, with options for stovetop or slow-cooker cooking where useful.
Ingredients
- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 tablespoon (15 ml) neutral oil
- 1 large yellow onion, diced, about 1½ cups (225 g)
- 2 medium carrots, cut into ½-inch (1.25 cm) pieces, about 1½ cups (200 g)
- 2 celery ribs, diced, about 1 cup (100 g)
- 3 garlic cloves, minced, about 1 tablespoon (9 g)
- 2 tablespoons (30 g) tomato paste
- 8 cups (1.9 L) low-sodium beef broth
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon dried thyme (1 g)
- 1 bay leaf
- 1 lb (450 g) Yukon Gold potatoes, cut into ¾-inch (2 cm) cubes
- 1 cup (150 g) frozen peas
- 1 teaspoon fine salt (5 g), plus more to taste
- ½ teaspoon black pepper (1 g)
- 2 tablespoons (8 g) chopped fresh parsley, for serving
Instructions
- Pat the beef dry and season it with the salt and pepper. Heat the oil in a large heavy pot over medium-high heat. Brown the beef in two batches, turning to color several sides, about 5 minutes per batch. Transfer it to a plate; browning in batches helps the meat sear instead of steam.
- Lower the heat to medium. Add the onion, carrots, and celery and cook, stirring, for 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute, scraping up browned bits from the pot.
- Return the beef and any collected juices to the pot. Pour in the broth and Worcestershire sauce; add the thyme and bay leaf. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook for 1 hour 30 minutes, stirring occasionally.
- Stir in the potatoes. Simmer uncovered for 25–30 minutes, until the potatoes are tender and the beef is fork-tender. Check the largest beef pieces with a food thermometer: USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest; for tender chuck, continue cooking beyond that point as needed.
- Remove the bay leaf. Stir in the peas and cook for 3–4 minutes, until hot. Taste and adjust the salt and pepper. Let the soup stand for 3 minutes, then serve with parsley.
Tips
- Chuck is a good choice because its connective tissue softens during a long simmer. If using lean stew beef, check tenderness early; it may need a different cooking time.
- Keep the soup at a gentle simmer rather than a hard boil. Rapid boiling can make the beef tough and cause more liquid to evaporate.
- If the soup is thicker than you like, add hot broth or water a little at a time. If it is too thin, simmer uncovered for a few minutes before adding the peas.
- For a gluten-free bowl, check that the Worcestershire sauce and broth are labeled gluten-free; brands can vary.
Serving Suggestions
Serve hot in deep bowls with crusty bread, dinner rolls, or a simple green salad. For a more filling meal, offer buttered noodles or cooked barley on the side rather than simmering them in the main pot; they can absorb broth as the soup sits. A sprinkle of parsley adds freshness, while grated Parmesan is an optional savory finish.
Variations
Use the same basic method to make four other popular beef soups. For beef and barley soup, add ½ cup (100 g) pearl barley with the broth and simmer until tender, adding about 30–40 minutes and extra broth as needed. For beef noodle soup, omit the potatoes and cook 6 oz (170 g) egg noodles separately, then add to individual bowls so they do not soak up all the soup.
For beef vegetable soup, replace the peas with 1½ cups (225 g) frozen mixed vegetables and stir them in during the final 8–10 minutes. For a tomato-rich beef soup, add one 14½-oz (410 g) can of diced tomatoes with the broth and reduce the broth to 7 cups (1.65 L). These versions share the same browning and simmering approach; adjust seasoning at the end, since broth and canned tomatoes vary in salt.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in shallow covered containers. Keep for 3–4 days in the refrigerator. For longer storage, freeze in airtight containers for up to 3 months; leave a little space for expansion. Thaw overnight in the refrigerator when possible. Reheat only the portion you need on the stovetop or in the microwave until it reaches 165°F (74°C), stirring to heat evenly. Add a splash of broth if the potatoes or vegetables have absorbed liquid.
Frequently Asked Questions
What cut of beef is best for soup?
Beef chuck is a reliable choice for long-simmered soup: it becomes tender and gives the broth a full flavor. Avoid very lean cuts if you plan to simmer for a long time, since they can turn dry or firm.
Can I make this soup in a slow cooker?
Yes. Brown the beef and sauté the vegetables first for better flavor, then transfer them to the slow cooker with broth, seasonings, and tomato paste. Cook on low for about 7–8 hours or high for 4–5 hours, adding potatoes for the final 2–3 hours so they hold their shape. Add peas near the end.
Can I make the soup ahead?
Yes. The flavor often melds as it rests. Cool and refrigerate it promptly, then reheat to 165°F (74°C). If making it a day ahead, you can cook the potatoes separately and add them while reheating to keep them from becoming overly soft.
Why is my beef still tough?
It may need more time. Tough chuck often becomes tender only after its connective tissue has had time to soften, so continue simmering gently in 15-minute intervals and check again. Keep enough liquid in the pot to prevent scorching.
Can I use frozen vegetables?
Yes. Add frozen vegetables near the end of cooking and simmer until hot and tender, following the package guidance for larger pieces. Do not thaw them first unless the package directs you to.
How can I make the broth less salty?
Use low-sodium broth and wait until the end to adjust seasoning. If the soup is already too salty, dilute it with unsalted broth or water; adding extra potatoes may soften the flavor slightly, but it will not remove salt.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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