Hearty Beef Soup Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive or avocado oil, plus extra as needed
02 -
8 ounces fresh mushrooms, thinly sliced
03 -
1 to 1½ pounds cooked prime rib or beef roast, cut into bite-sized pieces
04 -
1 large yellow onion, chopped
05 -
3 medium carrots, peeled and sliced thin
06 -
2 celery ribs, chopped
07 -
3 tablespoons all-purpose flour
08 -
1 tablespoon fresh garlic, minced
→ Broth & Seasonings
09 -
3½ to 4½ cups low-sodium beef broth
10 -
2 tablespoons tomato paste
11 -
2 teaspoons Worcestershire sauce
12 -
½ tablespoon A1 steak sauce (optional but recommended)
13 -
1 teaspoon dried thyme leaves
14 -
1 teaspoon dried rosemary
15 -
2 dried bay leaves
16 -
Salt and freshly ground black pepper to taste
→ Vegetables
17 -
2 large russet or Yukon gold potatoes, diced into small cubes
18 -
1 cup frozen green peas
# Instructions:
01 -
Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Toss in the sliced mushrooms and let them cook undisturbed for about 5 minutes until they develop a nice golden-brown color. Transfer them to a plate and set aside for later.
02 -
Crank the heat up to high and add another tablespoon of oil to the pot. Pat your leftover beef dry with paper towels and season lightly with black pepper. Working in two batches to avoid overcrowding, sear the beef pieces for about 45 seconds per side until nicely browned. Add a splash more oil between batches if the pot looks dry. Remove the beef and set it aside with the mushrooms.
03 -
If your pot looks dry, drizzle in a bit more oil. Add the chopped onion and cook for about 2 minutes, stirring often to prevent burning and scraping up any flavorful browned bits from the bottom of the pot.
04 -
Toss in the sliced carrots and celery, stirring frequently as they cook for 3 to 4 minutes until they start to soften. In the last 30 seconds, add the minced garlic and flour, stirring constantly to coat everything evenly.
05 -
Gradually pour in 3½ cups of beef broth while stirring continuously to prevent any lumps from forming. Check that the liquid covers your beef pieces—if not, add up to another cup of broth depending on the size of your pot.
06 -
Stir in the tomato paste, dried thyme, rosemary, Worcestershire sauce, and A1 sauce until well combined. Return the browned beef to the pot along with the bay leaves. Cover with a lid, reduce heat to medium-low to maintain a gentle simmer, and let everything cook together for 60 to 75 minutes, or until the beef becomes fork-tender.
07 -
Stir in the diced potatoes and frozen peas, leaving the lid off this time. Let the soup simmer for another 20 minutes until the potatoes are cooked through. Add the reserved mushrooms back in during the last 2 to 3 minutes just to warm them up.
08 -
Give the soup a taste and adjust the seasoning with salt and pepper as needed. Fish out the bay leaves, ladle the soup into warm bowls, and enjoy this comforting meal!
# Notes:
01 -
Short on time? Skip browning the mushrooms separately and just add them along with the carrots and celery in step 4.
02 -
Any type of leftover roast beef works beautifully here—not just prime rib. Use 1½ pounds if you love a meatier soup, or stick with 1 pound for a more veggie-forward bowl.
03 -
The amount of broth you need depends on your pot size. Start with 3½ cups and add more if the beef isn't fully submerged. If using regular (not low-sodium) broth, hold off on adding extra salt until you've tasted the finished soup.
04 -
The A1 sauce adds a wonderful depth of flavor, but the soup is still delicious without it—so don't worry if you don't have a bottle on hand.