Carrot Beef Soup

Carrot Beef Soup. A cozy, hearty soup with soft beef, sweet carrots, and tender potatoes swimming in a rich, flavorful broth. When the weather gets cold and your belly is growling, this is the soup you want. Soft chunks of beef, sweet carrots, and little potatoes all cooked together in a broth that smells so good, everyone comes running to the kitchen.

I started making this soup on days when I wanted something really comforting but didn’t want to stand in the kitchen the whole time. You brown the beef for just a few minutes on the stove — that one small step makes the whole soup taste so much better.

Servings: 4

Ingredients

• 17.9 ounces beef stew meat, cut into cubes
• 2 cups baby potatoes
• 4 pieces large carrots, chopped
• 1 pieces medium onion, diced
• 3 pieces garlic cloves, minced
• 1 tablespoons tomato paste
• 4 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.5 teaspoons paprika
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried parsley (or fresh for garnish)

Carrot Beef Soup Making Steps

1. Brown the beef: Heat 2 tablespoons olive oil in a pan over medium heat. Add your 17.9 ounces beef stew meat, cut into cubes and let them cook until they turn brown on all sides. This step gives the soup a really deep, rich taste — don’t rush it!
2. Add to slow cooker: Move the browned beef into your slow cooker. Now add the 2 cups baby potatoes, 4 pieces large carrots, chopped, 1 pieces medium onion, diced, and 3 pieces garlic cloves, minced right on top.
3. Add seasoning: Spoon in the 1 tablespoons tomato paste, then sprinkle in the 1 teaspoons salt, 0.5 teaspoons black pepper, 0.5 teaspoons paprika, 0.5 teaspoons dried thyme, and 0.5 teaspoons dried parsley (or fresh for garnish). Give everything a little stir so the spices spread around evenly.
4. Pour in broth: Pour in all 4 cups beef broth and give it one more gentle stir to mix everything together.
5. Slow cook: Put the lid on. Cook on LOW for 7 to 420 minutes
   420:00
   , or if you need it faster, cook on HIGH for 4 to 5 hours. The soup is ready when the beef is very soft and the vegetables feel tender when you poke them.
6. Stir and serve: Give the soup a good stir. Ladle it into bowls and top with a little fresh parsley if you have some. Serve hot and enjoy every bite!

Notes

Helpful tips:

Don’t skip the browning step! It only takes a few minutes but gives the soup a much deeper, richer flavor.
Baby potatoes can be left whole or cut in half — either way works great.
This soup tastes even better the next day once all the flavors have had time to blend together.
Serve with warm crusty bread or dinner rolls for a complete meal.
Leftovers keep in the fridge for up to 4 days.