Back to Recipe

Hearty Beef Soup With Potatoes & Carrots

Here's how you make Hearty Beef Soup With Potatoes & Carrots
Pause Continue Reading
  • Servings: 6
  • Prep: 40m
  • Cook: 1h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 1/2 to 2 pounds beef blade (roast, cut into about 1 1/2 inch cubes or beef chuck roast)
  • 1/2 cup all-purpose flour (you may need a little more)
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 2 teaspoons seasoned salt, divided (to taste)
  • 3 tablespoons olive oil
  • 2 tablespoons butter (or margarine)
  • 1 yellow onion (finely diced)
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon dried Italian seasoning
  • 2 tablespoons tomato paste (heaping)
  • 4 cups low-sodium beef broth
  • 1 can (10.5 ounce) condensed beef consomme (undiluted, Campbell's brand)
  • 1 cup dry red wine (I recommend Cabernet Sauvignon)
  • 1 tablespoon Worcestershire sauce
  • 3 potatoes (cut into about 1-inch cubes)
  • 2 cups diced carrots
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine flour with garlic powder, paprika, pepper and 1 teaspoon seasoned salt in a large resealable bag. Seal and shake to combine. Add beef cubes to the bag, close bag and shake until well the beef is coated.

  • Step 2: Heat 3 tablespoons of olive oil in a large dutch oven over medium-high heat, once the oil is heated, add in the butter.

  • Step 3: Remove beef from flour and shake the cubes to remove excess flour. Place only HALF of the coated beef cubes in pan. Brown/turning pieces until all sides well browned (make sure to brown all sides very well, this make take about 20 minutes or more for two batches). Remove to a large bowl. Repeat with second batch of beef cubes.

  • Step 4: To the same pot, add in onions, garlic and Italian seasoning; cook until translucent (about 3 minutes).

  • Step 5: Add tomato paste and wine; deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef broth, consomme, worchestershire sauce; stir to combine. Return browned beef to the pot; cover and bring to a boil. reduce heat and simmer covered on low heat for 45 minutes.

  • Step 6: Mix in potato cubes and diced carrots. Cook until vegetables are fork tender (about 20 minutes). Season with more salt and pepper

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.