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Hearty Beef & Potato Soup: A Comforting One-Pot Meal

When the weather turns chilly or you’re simply craving a bowl of pure, wholesome comfort, this Beef & Potato Soup is exactly what you need. This isn’t just any soup; it’s a rich, deeply flavorful stew-like soup, packed with tender chunks of beef, hearty vegetables, and a savory broth deepened by red wine or stout. It’s a satisfying one-pot wonder that promises to warm you from the inside out and fill your home with an irresistible aroma.

Why I Love This Recipe

This Beef & Potato Soup is my go-to for serious comfort food, and it’s a recipe I genuinely adore. What I love most is the incredible depth of flavor that develops from the slow simmering process. Browning the beef aggressively creates a fantastic foundation, and then the combination of savory beef broth, aromatic vegetables, and the rich addition of red wine or stout creates a truly complex and irresistible liquid gold. The beef becomes melt-in-your-mouth tender, and the potatoes soak up all those delicious juices, making every spoonful a hearty delight. It’s a complete meal in one pot, minimizing cleanup while maximizing that cozy, home-cooked feeling.

Ingredients

Here’s what you’ll need to create this hearty Beef & Potato Soup:

  • 1.5 tbsp olive oil
  • 1 lb stewing beef, cut into 1-inch cubes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 onion, chopped
  • 3 cloves garlic, minced (about 1 tbsp)
  • 2 celery stalks, cut into 1/2-inch pieces
  • 3 carrots, cut into 1/2-inch pieces (halve larger ones)
  • 4 tbsp all-purpose flour
  • 2 1/2 cups beef broth/stock
  • 1 1/2 cups (375ml) dry red wine, Guinness beer, or stout
  • 1.5 cups (375ml) water
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • 2 medium potatoes (any type like Russet, Yukon Gold, or red), cut into 1-inch cubes

Swaps and Notes

  • Stewing Beef: Chuck roast or beef stew meat cut into 1-inch cubes works best for its tenderness after slow cooking.
  • Red Wine/Guinness/Stout: The alcohol adds incredible depth of flavor that cooks out during simmering. Use a dry red wine (like Cabernet Sauvignon or Merlot), or a rich dark beer like Guinness or a stout. If you prefer to avoid alcohol, simply use an additional 1.5 cups of beef broth.
  • Vegetables: Feel free to add other root vegetables like parsnips or turnips, or leafy greens like kale (add with peas at the end).
  • Flour: This helps to thicken the soup to a hearty consistency. You can adjust the amount slightly for desired thickness.
  • Bay Leaves & Thyme: These classic herbs are essential for the soup’s aromatic depth.
  • Potatoes: Any waxy or starchy potato will work. Cut them into similar-sized pieces for even cooking.
  • Frozen Peas: Add at the very end to retain their vibrant color and texture.
  • Mushrooms (Optional): If adding, cooked mushrooms (sautéed separately or added raw with potatoes if small) will boost the umami flavor.

Instructions

Let’s get this delicious Beef & Potato Soup simmering!

  1. Brown Beef: Heat 1 tablespoon of olive oil in a large, heavy-based pot or Dutch oven over high heat until very hot. Pat the 1 lb stewing beef cubes dry thoroughly with paper towels, then sprinkle them with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Brown the beef aggressively in 2 or 3 batches, ensuring not to overcrowd the pot. This creates a deep, rich flavor. Remove the browned beef into a bowl and set aside.
  2. Sauté Aromatics: If the pot looks dry after removing the beef, add a touch more olive oil (0.5 tbsp). Reduce heat to medium. Add the 3 cloves minced garlic and 1 chopped onion. Cook for 2 minutes, stirring.
  3. Add Remaining Veggies & Flour: Add the 3 cut carrots and 2 cut celery stalks to the pot. Cook for another 2 minutes, or until the onion is translucent and the vegetables start to soften. Stir in the 4 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a light roux.
  4. Add Liquids & Beef: Slowly pour in the 2 1/2 cups beef broth/stock while constantly whisking to prevent lumps. Add the 1 1/2 cups dry red wine/Guinness/stout, 1.5 cups water, 2 tablespoons tomato paste, 2 bay leaves, and 1 teaspoon dried thyme. Stir everything well until combined. Return the browned beef (and any accumulated juices) back into the pot.
  5. First Simmer: Bring the soup to a gentle simmer. Cover the pot, adjust the heat to medium-low so it’s bubbling gently, and simmer for 1 hour 15 minutes, or until the beef is tender when pierced with a fork.
  6. Add Potatoes & Peas: Add the 2 cut potatoes and 1 cup frozen peas to the pot. Stir well. Continue to simmer for a further 20 minutes without the lid, or until the potatoes are cooked through and tender. If you’re adding cooked mushrooms, stir them in during the last 5 minutes of this step.
  7. Adjust & Serve: The soup is ready when the potatoes are cooked and the beef is very tender. Taste the soup and adjust salt and pepper to taste. Remove the bay leaves before serving. Ladle hot into bowls and enjoy!

Tips for Success

  • Pat Beef Dry: This is crucial for achieving a good brown sear on the beef, which adds immense flavor to the soup.
  • Don’t Crowd the Pot: Brown beef in batches. Crowding lowers the pan temperature and steams the meat instead of browning it.
  • Scrape Up Bits: After browning the beef and sautéing the vegetables, use a wooden spoon to scrape up all the browned bits from the bottom of the pot when adding the liquids. These are packed with flavor.
  • Low and Slow Simmer: The long, gentle simmer is essential for tenderizing the stewing beef.
  • Add Potatoes Later: Adding potatoes later prevents them from becoming mushy during the long initial beef simmer.
  • Adjust Thickness: If the soup is too thin, simmer uncovered for longer to reduce. If it’s too thick, add a little more beef broth or water.

Serving Suggestions and Pairings

This Hearty Beef & Potato Soup is a complete and incredibly satisfying meal on its own, but it pairs wonderfully with:

Storage and Leftover Tips

This Beef & Potato Soup makes fantastic leftovers, often tasting even better the next day as the flavors meld further.

  • Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken considerably as it cools.
  • Reheating: Reheat individual portions on the stovetop over medium-low heat, stirring occasionally. You will likely need to add a splash of beef broth or water to thin the soup back to a desirable consistency, as the potatoes will absorb liquid. Avoid boiling rapidly.
  • Freezing: This soup freezes very well! Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3-4 months. Thaw in the refrigerator overnight and reheat as directed above.

More Recipes You Will Love

If you loved the hearty, comforting, and robust flavors of this soup, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:

Final Thoughts

This Beef & Potato Soup recipe is a timeless classic for a reason – it’s incredibly comforting, deeply flavorful, and remarkably satisfying. It’s the perfect meal to warm you up on a cool evening and bring that cozy, homemade feeling to your kitchen.

Give this recipe a try and let the delicious aromas fill your home! What’s your favorite hearty soup to make when you need some comfort? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!

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