Beef Soup with Carrots and Radish
A hearty and nutritious beef soup featuring tender beef, sweet carrots, and crisp radish, simmered to perfection for a comforting and flavorful dish.
Equipment
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon or ladle
- Measuring Cups and Spoons
- Small bowl for seasoning
- Slow cooker or pressure cooker (alternative method) Optional
Ingredients
- 1.5 lbs beef stew meat chuck or brisket, cut into cubes
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 carrots sliced
- 3 celery stalks sliced
- 2 medium potatoes diced
- 1 can 14 oz diced tomatoes (optional for richness)
- 6 cups beef broth low-sodium recommended
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1 tbsp chopped parsley for garnish
Instructions
Step 1: Sear the Beef
- Heat olive oil in a large pot over medium-high heat. Add the beef cubes and sear them in batches until browned on all sides. Remove and set aside.
Step 2: Sauté Aromatics
- In the same pot, add the chopped onion and cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
Step 3: Add Vegetables and Broth
- Return the seared beef to the pot. Add carrots, celery, potatoes, and diced tomatoes. Pour in the beef broth and stir well.
Step 4: Season the Soup
- Add bay leaf, thyme, oregano, salt, and pepper. Bring the mixture to a boil.
Step 5: Simmer Low and Slow
- Reduce the heat to low and simmer the soup for 1.5 to 2 hours, or until the beef is tender and the flavors are well developed.
Step 6: Taste and Serve
- Remove the bay leaf, taste the broth, and adjust seasoning as needed. Ladle into bowls, garnish with chopped parsley, and serve hot.
Notes
Serving Suggestions
- Serve with warm crusty bread or garlic toast.
- Pair with a green salad for a lighter meal.
- Add noodles or barley for an even heartier variation.