Homemade Beef Soup Recipe

Introduction

When I was a young apprentice chef in the French Alps, the aroma of beef soup simmering in cast-iron pots would fill the stone kitchens—bold, savory, layered with time and care. This homemade beef soup is my take on that classic—slow-simmered richness, nutrient-dense veggies, and spoonfuls of deep comfort in every bite.

Why This Recipe Works

Ingredients for Recipe

800g beef shank (bone-in): Choose well-marbled pieces with bone to extract deep flavor and natural collagen.
2 tablespoons olive oil: For searing meat and sautéing veggies—use good-quality extra virgin.
1 large yellow onion, diced: Adds sweetness and depth to the soup’s base.
4 garlic cloves, minced: Always use fresh; avoid jarred or paste forms for best aroma and taste.
3 carrots, peeled and chopped: Adds subtle sweetness and vibrant color.
3 celery stalks, chopped: Key aromatic in building flavor with onion and carrot (the classic mirepoix).
1 tablespoon tomato paste: Deepens umami; sauté it until darkened to remove acidity.
2 large waxy potatoes, cubed: Waxy types like Yukon Gold hold their shape better in soup.
2 bay leaves: Essential for their subtle herbal undertone.
4–5 sprigs fresh thyme: Tie together with twine for easy removal after simmering.
1 tablespoon Worcestershire sauce: Adds depth and a slight tangy umami boost.
6 cups low-sodium beef broth: Use homemade if possible, or high-quality store-bought.
Salt and freshly cracked black pepper, to taste: Season in stages—not just at the end—for layered flavor.
2 tablespoons chopped fresh parsley (for garnish): Brings brightness and a fresh finish.

Step-by-Step Instructions

1. Sear the Beef: Heat oil in a Dutch oven. Pat beef shanks dry, then sear on both sides until deeply browned.
2. Sauté the Base Veggies: Add onion, carrot, and celery. Sauté until softened, about 6 minutes. Stir in garlic and cook for 1 more minute. Don’t let the garlic brown too much—it turns bitter fast.
3. Deglaze and Enrich: Stir in tomato paste, cook until darkened (about 2 minutes). Add Worcestershire. Deglaze the pot with ½ cup broth, scraping fond.
4. Build the Broth: Return beef to pot. Add remaining broth, bay leaves, and thyme. Bring to a simmer. Skim any scum that rises.
5. Simmer Gently: Cover and cook on low for 2 hours. Remove thyme bundle and bay leaves.
6. Add Potatoes: Stir in potatoes and cook for another 30 minutes, uncovered, until tender.
7. Shred and Return Beef: Remove beef, shred with forks, discard bones and tough fat, and return meat to the pot.
8. Final Adjustments: Taste and adjust salt/pepper. Add fresh parsley just before serving.

Chef’s Insight: Don’t crowd the pot—brown in batches for better caramelization.

Pro Tips & Common Mistakes to Avoid

Skim foam during simmering – It keeps your broth clear and clean.

Use fresh herbs, not dried – Especially for thyme and parsley.

 Never use pre-minced garlic – It lacks pungency and depth.

Avoid overcooking potatoes – Add them in the final stage.

Serving, Nutrition, Storage, Reheating & Freezing Guide

Perfect to serve with warm crusty bread. Each bowl contains approx. 370 calories with 24g protein and healthy fats from the beef. Store in an airtight container for up to 4 days in the fridge. Reheat gently over low heat. Freeze in batches for up to 2 months—defrost overnight for best texture.

This isn’t just soup—it’s tradition in a bowl. A recipe born from rustic kitchens and refined by time, this Homemade Beef Soup belongs in your cold-weather comfort arsenal. Try it tonight, and tag your version with #ChefCraftedSoup—I want to see how you make it your own!