Beef Soup, My Way

This comforting beef soup combines tender pieces of beef, vegetables and a deeply savory broth. The recipe is flexible, so quantities and seasonings can be adjusted to suit what is available.

Ingredients

• 750 g stewing beef, cut into bite-size pieces
• 2 tablespoons cooking oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 tablespoon tomato paste
• 1.5 litres beef stock or water
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and black pepper
• Chopped parsley, for serving

Preparation

1. Pat the beef dry and season it with salt and pepper.
2. Heat the oil in a large pot. Brown the beef in batches, then transfer it to a plate.
3. Add the onion, carrots and celery to the pot. Cook until they begin to soften, then stir in the garlic and tomato paste.
4. Return the beef to the pot. Add the stock, bay leaf and thyme, scraping up any browned bits from the bottom.
5. Bring to a gentle boil, reduce the heat and simmer partially covered for about 60 minutes.
6. Add the potatoes and continue cooking for 25–35 minutes, or until the beef and vegetables are tender.
7. Remove the bay leaf. Taste and adjust the seasoning before serving with chopped parsley.

Useful Variations

• Add peas, green beans, cabbage or mushrooms near the end of cooking.
• For a thicker soup, mash a few pieces of potato into the broth.
• Barley may be added early in the simmering stage; noodles should be added only during the final minutes.
• A small splash of Worcestershire sauce can deepen the savory flavor.

Serving and Storage

Serve hot with crusty bread or a simple green salad. Once cooled, refrigerate the soup in a covered container and reheat it thoroughly before serving. The flavor often becomes richer after resting overnight.