beef stew soup recipe

Written BySheba G Updated On
beef stew soup recipe
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The Best beef stew soup recipe

I’ve been making this beef stew soup recipe for years, and it’s always a hit with my family. It’s a hearty, comforting dish that’s perfect for a chilly evening or a special occasion. The key to this recipe is the slow cooking process, which allows the flavors to meld together and the meat to become tender.

I like to use a combination of beef broth and red wine to give the stew a rich, depth of flavor. The best part about this recipe is how easy it is to customize – you can add your favorite vegetables, herbs, or spices to make it your own. My kids love helping me prepare the ingredients and stirring the pot as it cooks.

We always have a big bowl of crusty bread on the side to mop up the juices. This recipe is one of my go-to’s for family gatherings or when we have company over. It’s easy to scale up or down depending on how many people are eating, and it’s always a crowd-pleaser.

I’ve served it at potlucks, picnics, and even at my kids’ school events. The best part about this recipe is how versatile it is – you can serve it as a main course, a side dish, or even as a dip for crackers or crusty bread. I like to serve it with a side of crusty bread or over mashed potatoes for a comforting meal.

This recipe is also great for meal prep – you can make it ahead of time and store it in the fridge or freezer for up to 3 days. It’s also great for using up leftover vegetables or meat in your fridge.

Classic Beef Stew Soup

Classic Beef Stew Soup

4.8 from 1900 votes

A hearty and comforting beef stew soup recipe. This soup is loaded with tender beef, vegetables, and rich flavors.

Prep Time20 mins
Cook Time2 hrs 30 mins
Resting Time0 mins
Total Time2 hrs 50 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Soup

2 lbs beef stew meat, cut into cubes
2 tbsp vegetable oil
1 large onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
4 cups beef broth
2 cups water
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste

👨‍🍳Directions

1Season beef cubes with salt and pepper.
2Heat vegetable oil in a large Dutch oven over medium-high heat.
3Add beef and brown on all sides for about 5-7 minutes.
4Remove beef from pot and set aside.
5In the same pot, add onion, carrots, and celery.
6Cook over medium heat until vegetables are softened and onions are translucent, about 5-7 minutes.
7Add garlic and cook for an additional 1 minute until fragrant.
8Stir in tomato paste and cook for 1 minute.
9Add beef broth, water, thyme, rosemary, and bay leaf.
10Stir well to combine.
11Bring to a boil then reduce heat to low, cover, and let it simmer for 2 hours, or until beef is tender and can be easily pierced with a fork.
12Once the beef is tender, remove the bay leaf.
13Taste and adjust seasoning with salt and pepper if needed.
14Ladle soup into bowls and serve hot with crusty bread or dinner rolls.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 35g

📝Notes

Tips: For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the soup during the last 10 minutes of cooking. You can also add potatoes or other root vegetables to the stew if desired.

Watch Video Of How Classic Beef Stew Soup Works

This beef stew soup recipe is always a good idea for any occasion – whether it’s a weeknight dinner, a special event, or just something comforting on a chilly evening. One of my favorite things about this recipe is how easily you can scale it up or down depending on how many people are eating.

If you’re planning ahead, you can make this recipe on Sunday evening and store leftovers in the fridge for up to 3 days or freeze for up to 2 months. When reheating, simply simmer gently until warmed through – no need to re-boil the stew unless you want to add more liquid.

❓ Frequently Asked Questions About Beef Stew Soup

What type of beef should I use in this recipe?

You can use either chuck or round cuts of beef for this recipe. Chuck is fattier and will result in a more tender final product, while round is leaner but still delicious.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the beef and cook the vegetables before adding them to the slow cooker with the remaining ingredients. Cook on low for 8-10 hours or high for 4-6 hours.

How do I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat by simmering gently until warmed through.

Can I substitute beef broth with chicken broth?

While you can substitute beef broth with chicken broth, keep in mind that the flavor will be slightly different. Beef broth has a richer, more intense flavor that pairs well with the beef and vegetables.

Can I add other ingredients like potatoes or carrots?

Yes, feel free to add your favorite root vegetables like potatoes or carrots to make this recipe more substantial.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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