Root Vegetable Beef Soup with Herbs

Name: Root Vegetable Beef Soup with Herbs
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 lb beef stew meat, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2 large carrots, sliced; 2 medium sweet potatoes, peeled and cubed; 2 medium turnips, peeled and cubed; 1 cup green beans, trimmed and cut into 1-inch pieces; 6 cups beef broth; 1 tsp dried thyme; 1 tsp dried rosemary; 1 bay leaf; Salt and pepper to taste; Chopped fresh parsley for garnish

🕒 Prep: 15 min

🔥 Cook: 1 hour 30 min

🍽 Serves: 6

★★★★★

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This Root Vegetable Beef Soup with Herbs is like a warm hug on a chilly day. It's packed with hearty beef, vibrant vegetables, and fragrant herbs, making it a comforting and nourishing meal perfect for any season.

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Ingredients for Root Vegetable Beef Soup with Herbs

The star of the show is the beef stew meat, which becomes tender and flavorful as it simmers. Olive oil is used to brown the beef and sauté the veggies, adding a subtle richness. You'll need a large onion and garlic to build a fragrant base. Carrots, sweet potatoes, and turnips bring sweetness and earthiness, while green beans add a pop of color and texture. The beef broth infuses everything with savory depth. Dried thyme and rosemary lend an aromatic, woody flavor, with a bay leaf to round it out. Finally, don't forget the salt and pepper for seasoning, and fresh parsley for a bright finish.

Tips & Tricks

For even more flavor, deglaze the pot with a splash of red wine after browning the beef.
Cut your veggies into uniform pieces to ensure even cooking.
If you prefer thicker soup, mash some of the cooked sweet potatoes directly in the pot.

Serving Suggestions

This soup pairs wonderfully with a chunk of crusty bread for dipping. A side salad with a tangy vinaigrette can balance the richness of the soup. If you're feeling indulgent, top the soup with a dollop of sour cream or a sprinkle of grated parmesan.

Frequently Asked Questions

Can I use other vegetables?: Absolutely! Feel free to swap in parsnips, potatoes, or even squash.
How should I store leftovers?: Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove for best results.
Can I freeze this soup?: Yes, it freezes well for up to 2 months. Just thaw overnight in the fridge before reheating.

Root Vegetable Beef Soup with Herbs Recipe Walkthrough

Start by heating up some olive oil in a large pot over medium-high heat. Once it's nice and hot, add your beef cubes. Let them brown on all sides, which should take about 5-7 minutes. This step is crucial for locking in flavor, so be patient.

Once browned, remove the beef and set it aside. In the same pot, toss in your chopped onion and garlic. Sauté them until the onion turns translucent; this usually takes around three minutes. The aroma will be irresistible!

Now, add in your carrots, sweet potatoes, and turnips. Sauté these together for another five minutes. This helps the veggies start to soften and absorb that lovely onion-garlic blend.

Return the beef to the pot and introduce the green beans. Pour in the beef broth, then sprinkle in the thyme, rosemary, and add the bay leaf. Bring everything to a boil, letting the flavors meld together.

Once it reaches a boil, reduce the heat, cover the pot, and let it simmer for about an hour. You'll know it's ready when both the beef and veggies are tender.

Before serving, season the soup with salt and pepper to your taste. Don't forget to fish out the bay leaf. Serve hot with a sprinkle of fresh parsley for a pop of color and freshness.

Why You'll Love This Recipe

Hearty and filling, perfect for a satisfying dinner.
Loaded with nutritious root vegetables.
Rich, savory flavor from slow-simmered beef and herbs.
Easy to make in a single pot, so cleanup is a breeze.
Customizable with your favorite seasonal veggies.

Ingredients

1 lb beef stew meat, cut into 1-inch cubes

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 large carrots, sliced

2 medium sweet potatoes, peeled and cubed

2 medium turnips, peeled and cubed

1 cup green beans, trimmed and cut into 1-inch pieces

6 cups beef broth

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and pepper to taste

Chopped fresh parsley for garnish

Step-by-step Instructions

1. In a large pot, heat olive oil over medium-high heat. Add beef and brown on all sides for about 5-7 minutes.

2. Remove beef and set aside. In the same pot, add onions and garlic; sauté until onions are translucent, about 3 minutes.

3. Add carrots, sweet potatoes, and turnips, then sauté for another 5 minutes.

4. Return beef to the pot, add green beans, beef broth, thyme, rosemary, and bay leaf. Bring to a boil.

5. Reduce heat, cover, and simmer for about 1 hour or until beef and vegetables are tender.

6. Season with salt and pepper to taste. Remove bay leaf before serving. Garnish with parsley.

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