Save This hearty dish combines tender cubes of beef with sweet cabbage and rustic potatoes, slow-simmered in a rich broth infused with garlic, thyme, and smoked paprika. The layering of sautéed vegetables and spices creates a comforting depth, ideal for cool weather. Simple techniques like browning beef first enhance flavor, while the simmering melds all ingredients into a nourishing and filling meal.
Perfect for family dinners, it offers a gluten-free option packed with balanced protein and vegetables. Optional additions like Worcestershire sauce or fresh parsley add bursts of complexity. Serve hot with crusty bread to complete the experience of wholesome, rustic comfort.
The kitchen was freezing that February morning, my old radiator hissing and clanking but barely putting out heat. I started a pot of this soup just to warm up the room, and within an hour the whole house smelled like slow-cooked comfort. My roommate stumbled out of her bedroom, wrapped in three blankets, asking what kind of magic was happening on the stove. We ate it standing up, steam fogging up the windows, and finally felt our toes again.
Last winter my neighbor texted at midnight, apologizing for the awkward timing, but asked if I had any food to spare. Her husband was sick and she hadnt eaten all day. I brought over a container of this soup, still warm from the stove. She texted me an hour later saying it was the first thing hed kept down in days, and could she please get the recipe.
Ingredients
- Beef stew meat: Choose pieces with some marbling, they stay tender during the long simmer and make the broth incredibly rich
- Vegetable oil: Needed for getting that nice brown crust on the beef, which is where most of the deep flavor comes from
- Onion, garlic, celery, and carrots: This classic aromatics base builds layers of flavor right from the start
- Tomato paste: Dont skip the one minute cook time, it caramelizes the sugars and adds a subtle sweetness
- Potatoes: They soak up the broth and become creamy without needing any cream
- Cabbage: Adds sweetness and texture, and it holds up better than youd think during simmering
- Beef broth: Homemade is ideal but any good quality store bought version works perfectly fine
- Diced tomatoes with juice: The acidity balances the richness and the juice becomes part of the broth
- Bay leaves, thyme, and smoked paprika: This combination gives it that European countryside vibe
- Salt and black pepper: Season at the end since the broth reduces and concentrates
Instructions
- Brown the beef properly:
- Get your oil shimmering hot in a heavy pot, then add the beef in batches so you dont crowd the pan. Let each piece develop a dark brown crust on at least two sides, about 5 minutes total. Remove and set aside on a plate.
- Build the flavor base:
- In the same pot, toss in your onion, garlic, celery, and carrots. Cook them for about 5 minutes until they soften and start to smell amazing. Stir in the tomato paste and let it cook for a full minute, until it turns a rusty red color.
- Combine everything:
- Pour the beef back in along with any juices on the plate. Add the potatoes, cabbage, diced tomatoes with their juice, bay leaves, thyme, smoked paprika, and pour in the beef broth. Give it a good stir to combine.
- Simmer slowly:
- Bring the pot to a boil, then immediately lower the heat to the gentlest simmer. Cover and let it cook for an hour, checking occasionally to make sure its bubbling lazily. The beef should be fork tender and the potatoes cooked through.
- Finish and serve:
- Fish out the bay leaves and discard them. Taste the broth and add more salt or pepper if needed. Serve hot in warmed bowls, maybe with some crusty bread on the side.
Save My grandfather used to make something similar on Sundays, always claiming the secret was patience. He would sit by the pot with a wooden spoon, tasting and adjusting, until the house filled with that impossible to describe aroma of comfort.
Making It Your Own
Ive found that adding a splash of Worcestershire sauce right at the end adds this incredible umami punch. Sometimes I throw in a handful of frozen peas during the last 5 minutes for color and sweetness. A tablespoon of red wine vinegar can brighten everything up if the soup feels too heavy.
Storage and Make-Ahead
This soup actually tastes better the next day, which makes it perfect for meal prep. Let it cool completely before refrigerating, and store it in airtight containers for up to 4 days. The potatoes might soften a bit but they still hold their shape beautifully.
Serving Suggestions
A thick slice of crusty bread is non negotiable for soaking up that flavorful broth. I also love serving it with a simple green salad dressed with sharp vinaigrette to cut through the richness. A sprinkle of fresh parsley or dill on top adds a bright finish.
- Grate some parmesan over each bowl for extra savory depth
- A dollop of sour cream stirred in at the table makes it extra luxurious
- Crumble in some bacon right before serving if you want to go all in on comfort
Save There is something profoundly satisfying about a soup that can turn a miserable cold day into a memory. Hope this one brings your kitchen to life too.
Recipe FAQs
- → What is the best cut of beef for this soup?
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Use stew meat cut into 2 cm cubes for tender, flavorful results after simmering.
- → Can I substitute other vegetables in the soup?
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Yes, carrots and celery complement the flavors well, and adding fresh herbs can enhance the profile.
- → How long should I simmer the soup for optimal tenderness?
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Simmer carefully for about 1 hour to ensure beef and vegetables become tender without overcooking.
- → What spices add depth to this dish?
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Bay leaves, dried thyme, and smoked paprika provide a balanced, smoky, and herbal aroma.
- → Can this be prepared ahead of time?
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This soup tastes even better the next day as flavors develop; refrigerate and reheat gently before serving.
