On a chilly evening, few things are as comforting and inviting as a steaming bowl of Beef and Potato Soup. This classic dish, rich in flavor and texture, brings together the heartiness of beef, the creaminess of potatoes, and a medley of vegetables.
Ingredients
Scale:
1.5 lbs beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
6 cups beef broth
1 cup red wine (optional, can substitute with additional broth)
2 bay leaves
Salt and pepper to taste
4 large potatoes, peeled and diced
3 carrots, sliced
2 stalks celery, chopped
1 cup frozen peas
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon smoked paprika
Instructions
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches, browning each side for about 5 minutes. Remove beef and set aside.
In the same pot, add diced onions, cooking until translucent, about 4 minutes. Stir in the minced garlic and cook until fragrant, approximately 1 minute.
Pour in the red wine, if using, scraping up any brown bits stuck to the bottom of the pot. Let it simmer until the wine reduces by half.
Return the browned beef to the pot. Add the beef broth, bay leaves, Worcestershire sauce, thyme, and smoked paprika. Season with salt and pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender.
Add the potatoes, carrots, and celery to the pot. Continue simmering for another 25-30 minutes, or until the vegetables are tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning if necessary. Remove bay leaves before serving.
