Beef Soup with Root Vegetables
Recipe GLPR5718dfac3b1edf
A hearty, warming beef and root vegetable soup featuring tender chunks of beef round steak simmered with carrots, potatoes, turnips, and sweet potatoes in a rich beef broth. Fresh thyme and bay leaf add aromatic depth, making this a comforting, home-style dish perfect for any day of the week.
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Ingredients
1 pound boneless beef round steak, trimmed and cut into ¾-inch cubes
2 tablespoons olive oil
1 large onion, coarsely chopped
2 stalks celery, sliced
1 medium carrot, sliced
2 cloves garlic, minced
2 cans (14 ounces each) beef broth
1 cup water
2 sprigs fresh thyme
1 bay leaf
2 medium potatoes, peeled and cut into ¾-inch cubes
2 medium turnips, peeled and cut into ¾-inch cubes
1 large sweet potato, peeled and cut into ¾-inch cubes
6 flat crackers or crusty Italian bread slices for serving
Directions
Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef cubes in batches, browning them on all sides (about 3–4 minutes per batch). Transfer the browned beef to a plate.
In the same pot, add the onion, celery, and carrot. Sauté for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Return the browned beef to the pot. Pour in the beef broth and water, then add the fresh thyme sprigs and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes, skimming any foam that rises to the surface.
Add the cubed potatoes, turnips, and sweet potato to the pot. Stir well to combine and return to a simmer.
Continue simmering uncovered for 35–40 minutes, or until the beef is very tender and all vegetables are cooked through and tender when pierced with a fork.
Remove the thyme sprigs and bay leaf. Taste the soup and adjust seasoning with salt and pepper as desired.
Ladle the soup into bowls and serve hot with flat crackers or crusty Italian bread on the side.
