Beef Potato Soup: A Hearty and Comforting Recipe
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 lbs beef stew meat
- 1 tbsp olive oil
- 1 large onion
- 2 carrots
- 2 celery stalks
- 3 cloves garlic
- 8 cups beef broth
- 2 lbs Yukon Gold potatoes
- 1 cup frozen peas
- Fresh parsley
- Instructions:
Instructions
- Instructions:
- Pat dry the beef cubes with paper towels.
- Heat olive oil in a large pot over medium-high heat. Brown the beef in batches.
- Sauté onion, carrots, and celery until softened. Add garlic and herbs; stir for one minute.
- Return beef to the pot, pour in the broth, add bay leaf, and simmer for at least 1.5 hours.
- Add potatoes and cook until fork-tender (20-30 minutes).
- Stir in peas and parsley; season with salt before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg