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Beef And Potato Soup Recipe

Beef and Potato Soup

iamwinfred
This Beef and Potato Soup is cozy, one-pot comfort food at its best. Tender chunks of chuck roast, creamy Yukon Gold potatoes, and sweet vegetables simmer in a rich, savory broth that tastes like it cooked all day. Browning the beef and cooking the tomato paste builds real depth, while a gentle simmer turns an affordable cut meltingly tender. It is a complete meal in one pot, budget friendly, and the leftovers taste even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 365 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot 5 to 6 quarts
  • Sharp chef's knife
  • Large cutting board
  • Wooden spoon
  • Vegetable peeler
  • Measuring cups and spoons
  • Ladle for serving
  • Instant-read thermometer for checking leftovers when reheating

Ingredients
  

  • 1 1/2 pounds beef chuck roast 680g, trimmed and cut into 1-inch cubes
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 1 large yellow onion diced
  • 3 medium carrots peeled and sliced ½ inch thick
  • 3 stalks celery sliced ½ inch thick
  • 4 cloves garlic minced
  • 2 tablespoons double concentrated tomato paste
  • 2 tablespoons all-purpose flour
  • 6 cups low sodium beef broth 1.4L
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 1/2 pounds Yukon Gold potatoes 680g, peeled and cut into ¾-inch cubes
  • 1 cup frozen peas optional
  • 2 tablespoons fresh parsley chopped, for serving

Instructions
 

  • Pat the beef cubes very dry with paper towels. Trim large pieces of hard fat or silver skin, cut into 1-inch cubes, and season with 1 teaspoon salt and ½ teaspoon pepper.
  • Dice the onion, slice the carrots and celery ½ inch thick, and mince the garlic. Peel and cube the potatoes into ¾-inch pieces and keep them in a bowl of cold water so they do not brown.
  • Heat 1 tablespoon olive oil over medium-high heat and brown half the beef in a single layer for 3 to 4 minutes per side. Move to a plate and repeat with the remaining beef, leaving the browned bits in the pot.
  • Lower the heat to medium, add the remaining 1 tablespoon olive oil, and sauté the onion, carrots, and celery for 5 to 6 minutes until the onion is soft and translucent, scraping up the browned bits.
  • Stir in the garlic for 30 seconds, then add the tomato paste and stir constantly for 1 to 2 minutes until it darkens. Sprinkle in the flour and stir for 1 minute.
  • Pour in 1 cup of broth and scrape up every browned bit, then stir in the remaining 5 cups of broth, Worcestershire sauce, thyme, and bay leaves. Return the beef and its juices to the pot and bring to a boil, then reduce to a gentle simmer.
  • Cover with the lid slightly ajar and simmer gently for 1 hour and 15 minutes, stirring every 20 minutes and skimming any foam. The beef should be nearly fork-tender.
  • Drain the potatoes and add them to the pot, stirring gently so they are mostly covered. Simmer uncovered for 25 to 30 minutes until fork-tender and the broth has thickened slightly.
  • Stir in the peas, if using, and cook 5 minutes. Discard the bay leaves, taste and adjust salt and pepper, then ladle into bowls and top with fresh parsley.

Notes

  • Choose chuck roast for its marbling and connective tissue, which melt into tender beef during a long simmer; beef stew meat works if cut to a similar size.
  • Brown the beef in batches—crowding the pot steams the meat and robs the broth of flavor.
  • Cook the tomato paste for a minute or two to remove the raw taste and add depth.
  • Keep the simmer gentle; a hard boil can make the beef tough and the broth cloudy.
  • Add the potatoes late—they need only about 30 minutes, and adding them too early makes them mushy.
  • Use Yukon Gold potatoes so they stay creamy and hold their shape better than russets.
  • For a thicker broth, mash a few potato cubes against the side of the pot or simmer uncovered an extra 10 minutes.
  • Store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months; thaw overnight in the fridge and reheat to 165°F.
  • Variations: swap 1 cup of broth for dry red wine, stir in ½ cup heavy cream at the end, add 1 teaspoon smoked paprika, or add ½ cup pearl barley with an extra cup of liquid.
  • Slow cooker: brown the beef and sauté the vegetables, then cook everything except the peas and parsley on low for 7 to 8 hours.

Nutrition

Serving: 1BowlCalories: 365kcalCarbohydrates: 27gProtein: 29gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 650mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 60IUVitamin C: 25mgCalcium: 6mgIron: 20mg
Keyword beef and potato soup, chuck roast soup, comfort food soup, hearty beef soup, one pot soup
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