Hearty Beef and Root Vegetable Soup

Name: Hearty Beef and Root Vegetable Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 Portionen
Ingredients: 500 g Beef for stewing (e.g., chuck, cut into 1-inch cubes); 2 tbsp Olive oil; 1 large Onion (chopped); 2 cloves Garlic (minced); 2 medium Carrots (peeled and diced); 2 stalks Celery (diced); 1 medium Parsnip (peeled and diced); 1 medium Potato (peeled and diced); 1.5 l Beef broth; 400 g Canned diced tomatoes (undrained); 1 tbsp Tomato paste; 1 tsp Dried thyme; 1 tsp Dried rosemary; 2 bay leaves Bay leaves; 1 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground, or to taste); 2 tbsp Fresh parsley (chopped, for garnish)

This classic beef soup will warm you from the inside out and is a true delight for both soul and palate. Tender beef and aromatic root vegetables combine to create a savory dish that's easy to prepare and always a hit. You'll love how comforting and flavorful this soup is!

140 min.

6 servings

Easy

Preparation

20 min.

Cook / Bake

120 min.

Servings

Calories

350 kcal

Ingredients

for 6 servings

For

servings

Amounts are automatically adjusted.

500 gBeef for stewing(e.g., chuck, cut into 1-inch cubes)
2 tbspOlive oil
1 largeOnion(chopped)
2 clovesGarlic(minced)
2 mediumCarrots(peeled and diced)
2 stalksCelery(diced)
1 mediumParsnip(peeled and diced)
1 mediumPotato(peeled and diced)
1.5 lBeef broth
400 gCanned diced tomatoes(undrained)
1 tbspTomato paste
1 tspDried thyme
1 tspDried rosemary
2 bay leavesBay leaves
1 tspSalt(or to taste)
0.5 tspBlack pepper(freshly ground, or to taste)
2 tbspFresh parsley(chopped, for garnish)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear them on all sides until browned. Remove the beef from the pot and set aside.
Add the chopped onion to the pot and sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrots, celery, parsnip, and potato to the pot. Cook for about 5 minutes, stirring occasionally, until slightly softened.
Stir in the tomato paste and cook for 1 minute. Add the seared beef back to the pot, along with the beef broth, diced tomatoes (undrained), dried thyme, dried rosemary, and bay leaves.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
Remove the bay leaves. Season the soup with salt and freshly ground black pepper to your taste. If desired, you can mash some of the potatoes against the side of the pot to slightly thicken the soup.
Ladle the hearty beef and root vegetable soup into bowls. Garnish with fresh chopped parsley before serving. Enjoy this comforting meal!

💡 Tipp

For an even richer flavor, you can brown the beef in batches to avoid overcrowding the pot, ensuring a good sear. This soup tastes even better the next day, so it's perfect for meal prepping! You can also add other root vegetables like rutabaga or sweet potato for variety. If you prefer a thicker soup, you can remove some of the vegetables, mash them, and return them to the pot, or stir in a cornstarch slurry at the end.

Nutrition per serving

Calories

350 kcal

Protein

30 g

Carbohydrates

25 g

Fat

15 g

Fiber

6 g

Recipe on TomTaste: https://tomtaste.com/recipe/hearty-beef-and-root-vegetable-soup

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