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
- Dried thyme, rosemary, oregano, black pepper
- Bay leaf
- 8 cups beef broth
- 2 lbs Yukon Gold potatoes
- 1 cup frozen peas
- Fresh parsley
- Salt to taste
- Preparation Instructions:
Instructions
- Pat beef cubes dry and brown them in olive oil over medium-high heat (8–10 minutes). Set aside.
- In the same pot, sauté chopped onion, carrots, and celery until softened (5–7 minutes).
- Add minced garlic and spices; cook for one minute.
- Return beef to the pot, add beef broth, and bay leaf. Bring to a boil, then simmer covered for 1.5–3 hours.
- Stir in cubed potatoes; simmer for another 20–30 minutes until tender.
- Add peas and parsley during the last five minutes of cooking.
- Season with salt to taste before serving.
- Helpful Notes:
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg