Hearty Root Vegetable & Beef Soup

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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This Hearty Root Vegetable & Beef Soup is your go-to comfort dish for chilly days. Packed with rich flavors and wholesome ingredients, it's a meal that warms you from the inside out. Perfect for cozy dinners, it brings together the best of root veggies and tender beef in a savory broth.

Ingredients for Hearty Root Vegetable & Beef Soup

Beef stew meat gives the soup a hearty, rich base. Browning it first enhances its deep, savory flavor. Olive oil is used for browning the meat and sautéing the veggies, adding a smooth and slightly fruity taste. Onion and garlic form the aromatic backbone of the soup, creating a fragrant start. Carrots, parsnips, and potatoes add bulk and natural sweetness, making each spoonful satisfying. Ground cumin and smoked paprika introduce warm, earthy tones. Beef broth and water create the soup’s base, with the broth adding depth. Diced tomatoes provide acidity and balance. Finally, bay leaves, salt, and pepper bring it all together.

Tips & Tricks

  • For even more flavor, sear the beef in batches. Overcrowding the pot can lead to steaming instead of browning.
  • Cut your root vegetables into similar-sized pieces to ensure even cooking.
  • If you prefer a thicker soup, mash a few of the potatoes against the side of the pot before serving.

Serving Suggestions

This soup pairs beautifully with a crusty bread roll or a side of cheesy garlic bread for dipping. A simple green salad with a tangy vinaigrette complements the rich flavors nicely. For a complete meal, serve with a side of roasted Brussels sprouts or green beans drizzled with lemon juice.

Frequently Asked Questions

Can I use chicken broth instead of beef broth?
Yes, but it will change the flavor profile. Beef broth is recommended for its depth and richness.
How can I make this soup vegetarian?
Omit the beef and use vegetable broth. Consider adding hearty mushrooms or lentils for protein.
Can I freeze the leftovers?
Absolutely! Let the soup cool completely, then transfer it to airtight containers. It can be frozen for up to three months.

Hearty Root Vegetable & Beef Soup Recipe Walkthrough

Start by heating up your large pot over medium-high heat and add the olive oil. Once shimmering, toss in the beef stew meat. Brown it on all sides, which should take about 5-7 minutes. Remove the meat from the pot and set it aside. It's okay if there are bits stuck to the bottom — they'll add flavor later.

In the same pot, drop in your onions and garlic. Sauté them until the onions turn translucent, about 3 minutes. This is when your kitchen starts smelling amazing. Next, stir in the carrots, parsnips, and potatoes. Let them cook for about 5 minutes, just enough to start softening.

Sprinkle the cumin and smoked paprika over the veggies, stirring to coat them well. This step is crucial for building that deep, layered flavor. Pour in the beef broth, water, and the can of diced tomatoes. Return the browned beef to the pot, ensuring everything is submerged.

Add the bay leaves, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 90 minutes, or until the beef is melt-in-your-mouth tender. Before serving, don't forget to fish out the bay leaves.

Why You'll Love This Recipe

  • Perfect for cold weather — warm and satisfying.
  • Simple one-pot meal, easy cleanup.
  • Rich, deep flavors from a blend of spices and slow-cooked beef.
  • Nutritious, loaded with veggies and protein.

Ingredients

1 lb beef stew meat
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 potatoes, diced
1/2 tsp ground cumin
1/2 tsp smoked paprika
4 cups beef broth
1 cup water
1 can (15 oz) diced tomatoes
2 bay leaves
Salt and pepper to taste

Step-by-step Instructions

1. In a large pot, heat olive oil over medium-high heat.
2. Add beef stew meat and brown on all sides, then remove from pot.
3. In the same pot, add onions and garlic, sauté until onions are translucent.
4. Stir in carrots, parsnips, and potatoes, cooking for another 5 minutes.
5. Add cumin and smoked paprika, stirring to coat the vegetables evenly.
6. Pour in beef broth, water, and diced tomatoes. Return beef to the pot.
7. Add bay leaves, salt, and pepper. Bring to a boil.
8. Reduce heat to low, cover, and simmer for 90 minutes or until beef is tender.
9. Remove bay leaves before serving.

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