Soup Recipes

Braised Beef Soup Recipe

If there’s one comfort food that wraps you up like a warm blanket on a chilly evening, it’s braised beef soup. This dish is a soul-soothing delight that combines tender, fall-apart beef with rich, flavorful broth, and the perfect balance of herbs and vegetables. It’s hearty, satisfying, and absolutely perfect for any season where you crave something cozy and filling.

Braised beef soup is not just a meal; it’s an experience. The slow-cooked beef, simmered for hours until it reaches that melt-in-your-mouth texture, makes this recipe a culinary masterpiece that’s simple to create but incredibly impressive in flavor. Whether you’re preparing it for a Sunday family gathering, a weeknight dinner, or just because you want to treat yourself to something special, this soup will not disappoint.

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In this guide, we’ll break down the braised beef soup recipe in detail, including the ingredients you’ll need, step-by-step cooking instructions, expert tips to elevate your soup, and variations to mix things up. So grab your apron, and let’s get started on creating a dish that’ll have your kitchen smelling amazing.

Braised Beef Soup Recipe

This is a dish that combines the best of both worlds: slow-braised beef and a hearty, flavorful broth. Here’s how to make it:

Ingredients Needed

Before you dive into the cooking process, make sure you’ve gathered all the necessary ingredients. You’ll need:

  • Beef (chuck roast or short ribs): This is the star of the dish. Beef chuck roast is well-marbled and perfect for braising, while short ribs offer a richer flavor.
  • Olive oil: For browning the beef and adding flavor to the broth.
  • Onions (2 medium): Sautéed onions form the base of your soup’s flavor.
  • Carrots (2 medium): They add a subtle sweetness and a slight crunch.
  • Celery (2 stalks): A nice aromatic element to balance the flavors.
  • Garlic (4 cloves): The garlic gives depth and warmth to the broth.
  • Beef broth (6 cups): Use high-quality beef broth for the best results; it provides the rich, savory base.
  • Red wine (1 cup, optional but recommended): Adds acidity and a depth of flavor that elevates the beef.
  • Tomato paste (2 tbsp): A bit of tomato paste adds umami and thickens the soup slightly.
  • Bay leaves (2): For that earthy, herbal aroma.
  • Thyme (2 sprigs): Fresh thyme is fragrant and adds a subtle herby note.
  • Rosemary (1 sprig): A touch of rosemary enhances the rustic flavor profile.
  • Salt and pepper (to taste): For seasoning.
  • Potatoes (2 medium, optional): They’ll add extra heartiness to the soup, making it even more filling.
  • Parsnips (1 or 2, optional): These root vegetables add an earthy, slightly sweet flavor that complements the beef well.
  • Parsley (for garnish): Fresh parsley adds color and a slight fresh bite to finish off the soup.

Cooking Instructions

Now that you’ve got your ingredients ready, let’s get cooking! Follow these steps to create the most tender, flavorful braised beef soup you can imagine:

  1. Prepare The Beef

    • Season your beef generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
    • Once the oil is hot, sear the beef on all sides until browned (about 3-4 minutes per side). Don’t rush this step; browning adds incredible flavor to the soup. Remove the beef and set it aside.

  2. Sauté The Vegetables

    • In the same pot, add another tablespoon of olive oil if needed. Add the onions, carrots, and celery, cooking until the vegetables soften and the onions are translucent (about 5-7 minutes). Stir occasionally to prevent burning.

  3. Add Garlic And Tomato Paste

    • Toss in the garlic and cook for about 1 minute, just until fragrant. Then add the tomato paste and cook, stirring, for another 2 minutes. This helps caramelize the tomato paste and deepens the flavor.

  4. Deglaze With Wine

    • Pour in the red wine, scraping the bottom of the pot to release any browned bits (they’re packed with flavor!). Let the wine reduce by about half, which takes about 5 minutes.

  5. Add The Broth And Seasonings

    • Pour in the beef broth, bay leaves, thyme, and rosemary. Stir to combine. Return the beef to the pot, submerging it in the liquid.

  6. Braise The Beef

    • Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let it braise gently for about 2-3 hours, or until the beef is fork-tender and easily shreddable. Check the soup occasionally, adding more broth if necessary.

  7. Add Potatoes And Parsnips (optional)

    • If you’re using potatoes and parsnips, add them about 45 minutes before the end of the cooking time. They’ll cook perfectly in the simmering broth and absorb all the delicious flavors.

  8. Shred The Beef

    • Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir to combine. Discard the bay leaves and herb sprigs.

  9. Final Seasoning

    • Taste the soup and adjust the seasoning with salt and pepper. If you like, you can stir in a little more fresh herbs or a splash of vinegar for acidity.

  10. Serve And Garnish

    • Ladle the soup into bowls, garnishing with fresh parsley for a burst of color and freshness. Serve with crusty bread on the side for dipping!

Ingredient Insights

Let’s take a closer look at the ingredients in this recipe and why they’re so important:

  • Beef Chuck or Short Ribs: These cuts are ideal for braising because they have a lot of connective tissue and fat, which break down during the long cooking process, making the meat super tender and flavorful.
  • Red Wine: The acidity in the wine balances the richness of the beef, and its tannins work with the collagen in the meat, helping to tenderize it further. Plus, it adds an extra layer of complexity to the broth.
  • Tomato Paste: It’s not just a thickener! Tomato paste provides a deep, savory flavor that rounds out the broth and gives it a subtle sweetness.
  • Herbs (Bay leaves, Thyme, Rosemary): Fresh herbs impart aromatic, earthy flavors that complement the beef without overpowering it. Bay leaves are especially good at adding a fragrant depth of flavor, while thyme and rosemary are classic partners with beef.
  • Potatoes and Parsnips (Optional): These root vegetables aren’t just filler; they absorb the rich broth and add a nice balance of flavors. The potatoes turn soft and creamy, and the parsnips add a subtle sweetness and earthiness.

Expert Tips

  • Browning is key: Don’t skip the searing step! It creates a flavorful crust on the beef that forms the foundation of the soup’s taste.
  • Let the beef rest: After shredding the beef, let it rest in the broth for 10-15 minutes before serving. This allows the meat to soak up the surrounding flavors.
  • Control the seasoning: If you want a richer, more complex broth, add a little soy sauce or Worcestershire sauce to deepen the flavor.
  • Adjust the thickness: If you like your soup thicker, puree a small portion of the vegetables and broth, then stir it back in. This will add body to the soup without losing any flavor.
  • Slow cooking for the win: Braising takes time, but the longer the beef cooks, the more tender and flavorful it becomes. If you’re in a rush, you can also use a pressure cooker to speed things up, but nothing beats the low and slow method for maximum flavor.

Recipe Variations

  • Spicy Twist: Add a couple of sliced jalapeños or a sprinkle of red pepper flakes to bring some heat to the soup.
  • Herb Variations: If you’re out of fresh rosemary or thyme, try using oregano or sage for a different flavor profile.
  • Vegetable Medley: You can swap out the carrots and celery for other root vegetables like turnips, sweet potatoes, or even parsnips. They’ll all cook beautifully in the broth.
  • Beef and Barley: Add some barley to the soup for a heartier, more filling meal. It absorbs the broth and adds a chewy texture that complements the beef.
  • Asian-Inspired: For a unique twist, add soy sauce, ginger, and garlic, and serve the soup with a side of steamed rice. This version would give the soup an umami-packed flavor and an Asian influence.

Final Words

Braised beef soup is one of those recipes that’s more than just a meal-it’s an experience. From the slow-cooked aroma wafting through your home to the comfort of each hearty spoonful, it’s the kind of dish that leaves a lasting impression. Whether you’re cooking for a special occasion or just to feed your soul, this soup is sure to impress.

By taking your time with the braising process, you’ll achieve a depth of flavor that’ll have everyone asking for seconds. And the best part? It only gets better the next day, so feel free to make a big batch and enjoy leftovers.

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