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Smoky Beef Potato Soup

Smoky beef potato soup with a deep mahogany broth, tender potato cubes, and browned stew meat. This American soup is simmered until the beef and potatoes are soft, then finished with smoked paprika and fresh parsley.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 1.5 lb beef stew meat or chuck Cut into 1-inch cubes.
  • 3 lb Yukon gold potatoes Peel and cube.
  • 2 carrots Dice.
  • 2 celery Dice.
  • 1 onion Dice.
  • 4 cloves garlic Minced.
  • 2 tbsp olive oil
  • 5 cup beef broth
  • 1 can (14 oz) fire-roasted tomatoes
  • 2 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp Worcestershire sauce
  • 0.5 tsp chipotle powder
  • 0.25 salt and pepper to taste Season to taste.
  • 0.5 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef with salt, pepper, and 1 tbsp smoked paprika. Heat olive oil in a Dutch oven over high heat and sear the beef until deeply browned on all sides, about 6-8 minutes, then remove to a plate.
Sauté the vegetables
  1. Add onion, carrots, and celery to the same pot and sauté for 5 minutes until slightly softened. Stir in the garlic and cook for 1 minute, just until fragrant.
Build the smoky broth
  1. Stir in the remaining smoked paprika, cumin, and chipotle powder and cook for 1 minute. Add beef broth, fire-roasted tomatoes, Worcestershire sauce, and the browned beef, then bring to a boil.
Simmer with potatoes
  1. Reduce heat to maintain a simmer and cook for 25-30 minutes. Add the potatoes and continue simmering for 20 minutes, until the beef and potatoes are tender.
Finish and serve
  1. Season the soup with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

For best browning, pat the beef dry before seasoning and avoid overcrowding the pot. Refrigerate leftovers in an airtight container up to 4 days; freezer yes—freeze up to 3 months and thaw in the fridge before reheating. For a lighter option, replace half of the potatoes with diced cauliflower to reduce carbs while keeping the hearty texture.