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A hearty bowl of Beef And Potato Soup is shown as the featured image, promising a warm and comforting meal.

Best Beef and Potato Soup

This hearty beef and potato soup is packed with flavor, thanks to searing the beef and sautéing the aromatics. Yukon Gold potatoes ensure a creamy texture without becoming mushy. A perfect comforting meal for a cold day.
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Prep Time 20 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 cup frozen peas
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large Dutch oven or soup pot
  • cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • wooden spoon or spatula

Method
 

  1. Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
  2. Season beef cubes generously with salt and pepper.
  3. Sear the beef in batches until browned on all sides. Remove beef and set aside.
  4. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  5. Add garlic and cook for another minute until fragrant.
  6. Pour in a splash of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
  7. Return the beef to the pot.
  8. Add the remaining beef broth, diced tomatoes (with their juice), thyme, rosemary, and bay leaf.
  9. Bring to a boil, then reduce heat and simmer, covered, for 2-2.5 hours, or until beef is very tender.
  10. Add the potatoes to the soup and continue to simmer, covered, for 20-25 minutes, or until potatoes are tender.
  11. Stir in frozen peas and cook for 2-3 minutes until heated through.
  12. Remove the bay leaf.
  13. Season with salt and pepper to taste.
  14. Garnish with fresh parsley before serving.

Notes

For richer flavor, use homemade beef broth. You can substitute other herbs like oregano or marjoram for thyme and rosemary. Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider adding a splash of red wine vinegar at the end for added brightness. Other waxy potatoes like red potatoes may be used instead of Yukon Gold.