Description
A comforting and hearty soup packed with tender beef, sweet carrots, and peppery radishes. This savory, nourishing dish is perfect for cooler weather, offering a rich, flavorful broth that will warm you up from the inside out.
Ingredients
Scale
- 1 lb beef stew meat (chuck roast or round), cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups beef broth (or water with beef bouillon cubes)
- 2 large carrots, peeled and sliced into rounds
- 4–5 radishes, trimmed and sliced into thin rounds (or half-moons)
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon soy sauce (for deeper flavor)
Instructions
- Brown the Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown it on all sides, working in batches if necessary. This should take about 5-7 minutes.
- Remove the beef from the pot and set it aside.
- Sauté Vegetables:
- In the same pot, add the diced onion and cook for 2-3 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Build the Soup Base:
- Return the browned beef to the pot. Add the beef broth (or water with beef bouillon), bay leaf, dried thyme, and ground black pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 45-60 minutes, until the beef is tender.
- Add the Vegetables:
- Add the sliced carrots, radishes, and diced potatoes to the pot. Stir to combine and simmer for an additional 20-25 minutes, until the vegetables are tender and the soup is flavorful.
- Final Touches:
- Taste the soup and adjust the seasoning with salt and pepper as needed. If you’d like a deeper flavor, add the soy sauce and stir to combine.
- Remove the bay leaf before serving.
- Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley.
Notes
- Radishes will soften as they cook and become milder in flavor, adding a nice peppery bite to the soup. If you want them to retain more crunch, you can add them in the last 10 minutes of cooking.
- If you prefer a thicker soup, you can mash some of the potatoes before serving or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of cooking to thicken the broth.
- For added depth of flavor, consider adding a splash of Worcestershire sauce or a sprinkle of red pepper flakes for a bit of heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25mg
- Cholesterol: 65mg