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–+ servings
hearty beef potato soup

Beef Chuck Potato Soup

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 measuring cup
  • 1 peeler

Ingredients
  

  • 2 pound beef chuck cubed
  • 4 cup beef broth
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 clove garlic minced
  • 4 large potato peeled and diced
  • 3 carrot sliced
  • 2 stalk celery sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoon parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add cubed beef chuck to the pot and brown on all sides.
  • Remove beef from the pot and set aside.
  • In the same pot, add onions and garlic, cooking until onions are translucent.
  • Stir in the beef broth, scraping up any browned bits from the bottom of the pot.
  • Return beef to the pot, along with potatoes, carrots, celery, salt, pepper, thyme, and bay leaf.
  • Bring the mixture to a boil, then reduce heat to low and cover the pot.
  • Simmer for 1.5 to 2 hours, or until the beef is tender.
  • Remove the bay leaf and stir in chopped parsley.
  • Let the soup rest for 10 minutes before serving.

Notes

For best results, ensure that all vegetables are cut to a similar size to promote even cooking. If a thicker soup is desired, use a potato masher to lightly crush some of the potatoes in the soup before serving. Adjust the seasoning to taste with additional salt and pepper if necessary.
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