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beef soup

Homemade Beef Soup Recipe

This homemade beef soup is a rich, slow-simmered comfort dish made with bone-in beef shank, fresh vegetables, and aromatic herbs. Perfectly seasoned and deeply nourishing, it’s ideal for chilly days or hearty family dinners.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Servings: 6 People
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 800 g Beef shank
  • 2 tbsp Olive oil
  • 1 large Yellow onion
  • 4 minced Garlic cloves
  • 3 chopped Carrots
  • 3 chopped Celery stalks
  • 1 tbsp Tomato paste
  • 2 large Potatoes
  • 2 Bay leaves
  • 4–5 sprigs Fresh thyme
  • 1 tbsp Worcestershire sauce
  • 6 cups Beef broth
  • Salt & freshly cracked pepper
  • 2 tbsp chopped Parsley

Method
 

  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.
  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.

Notes

Beef cuts: Bone-in beef shank gives the richest flavor due to the marrow, but chuck roast or stew meat can also work if you're short on time. Just avoid lean cuts—they won’t deliver the same depth.
Flavor boosters: A spoonful of tomato paste, a dash of Worcestershire sauce, and fresh thyme go a long way in adding complex layers to your broth. For extra boldness, add a splash of red wine while deglazing the pot.
Vegetable swaps: Feel free to add parsnips, turnips, or even green beans based on what’s in season or in your fridge. Just add tender veggies toward the end to avoid overcooking.
Soup consistency: If you like a heartier texture, mash a few potatoes in the pot during the final simmer. This naturally thickens the soup without flour or cream.
Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens overnight. For longer storage, freeze in portioned containers for up to 2 months. Reheat gently to avoid breaking the meat fibers.