Warm Hearty Beef Soup Recipe

A cozy bowl of warm, hearty beef soup with tender meat and vegetables. Easy steps for a flavorful dinner in just 1h15.

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Servings: 4
Calories: 350 kcal per serving

This warm hearty beef soup is perfect for a simple weeknight dinner. Tender beef, fresh veggies, and rich broth come together in one pot.

It is easy to make and so filling. Even beginners can follow these clear steps to get a tasty meal.

— Ready in just over an hour
— Uses simple pantry ingredients
— Ideal for cold evenings
— Easy to adjust to your taste
— Freezes well for later meals

Ingredients
(US / Metric)

— 1 lb (450 g) beef stew meat, cut into 1-inch pieces
— 2 tbsp (30 ml) vegetable oil
— 1 large onion (150 g), chopped
— 2 cloves garlic (10 g), minced
— 2 carrots (200 g), sliced
— 2 stalks celery (100 g), sliced
— 1 medium potato (200 g), peeled and diced
— 4 cups (1 L) beef broth
— 1 tbsp (15 g) tomato paste
— 1 bay leaf
— 1 tsp (5 g) salt, or to taste
— ½ tsp (2.5 g) black pepper
— 2 tbsp (8 g) fresh parsley, chopped (optional)

How to make it

1. Heat oil in a large pot over medium-high heat.
2. Add beef pieces and brown on all sides, about 5–6 minutes. Remove and set aside.
3. In the same pot, add onion and garlic. Cook until soft, about 3 minutes.
4. Stir in carrots, celery, and potato. Cook 4 minutes, stirring often.
5. Return beef to the pot. Add beef broth, tomato paste, and bay leaf. Stir well.
6. Bring to a boil, then reduce heat to low. Cover and simmer 50 minutes, until beef is tender.
7. Season with salt and pepper. Remove bay leaf. Sprinkle parsley before serving.

Tips and common mistakes

— Brown meat in batches to avoid crowding the pot.
— Don’t skip the sauté step for veggies—it builds flavor.
— If the soup is too thin, simmer uncovered for 5–10 minutes.
— Taste and adjust salt at the end.

Substitutions

— Beef → Lamb or pork cubes
— Potato → Sweet potato or turnip
— Beef broth → Chicken or vegetable broth
— Vegetable oil → Olive oil or butter

Storage instructions

— Fridge: Cool completely, transfer to airtight containers. Use within 3–4 days.
— Freezer: Cool, portion into freezer-safe bags. Freeze up to 3 months. Thaw in fridge overnight before reheating.

FAQ

1. Can I use a slow cooker?
Yes. Brown meat and veggies first, then transfer to slow cooker. Cook on low for 6–7 hours.
2. How do I make it spicy?
Add ½ tsp chili flakes with the tomato paste or stir in hot sauce at the end.
3. Can I add noodles or rice?
Yes. Cook ½ cup (100 g) noodles or rice separately and add just before serving.
4. Is it okay to use ground beef?
You can, but cooking time will drop to about 30 minutes. Break the meat into small pieces.

Choosing the right side dish often depends on how much time you have. If you’re in a rush, these air fryer potatoes are ready in half the time of traditional roasting. However, if your oven is already on for a chicken Parmesan pasta, it’s the perfect opportunity to slide in a tray of roasted potatoes with garlic for that unmistakable oven-crisp finish.