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Smoky Beef Potato Soup

Smoky beef potato soup with deep mahogany broth, tender beef and Yukon gold potatoes, and a gentle swirl of cream-like richness from the smoked paprika. Sear the stew meat for deep flavor, simmer until hearty, then finish with fresh parsley and extra seasoning to taste.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Smoky beef potato soup base
  • 1.5 lb beef stew meat or chuck Cut into 1-inch cubes.
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 2 carrots Diced.
  • 2 celery Diced.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 5 cup beef broth
  • 1 can (14 oz) fire-roasted tomatoes
  • 2 tbsp olive oil
  • 2 tbsp smoked paprika Use 1 tablespoon for seasoning the beef, and the rest for the soup.
  • 1 tsp cumin
  • 1 tsp Worcestershire sauce
  • 0.5 tsp chipotle powder
  • 1 salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Season the beef with salt, pepper, and 1 tablespoon smoked paprika, then sear in olive oil in a Dutch oven over high heat until deeply browned on all sides.
  2. Remove the beef from the pot and set aside while you cook the vegetables.
Sauté the aromatics
  1. In the same pot, sauté the onion, carrots, and celery over heat for 5 minutes.
  2. Add the garlic and cook for 1 minute.
Build the smoky broth
  1. Stir in the remaining smoked paprika, cumin, and chipotle powder, and cook for 1 minute.
  2. Add beef broth, fire-roasted tomatoes, Worcestershire sauce, and the browned beef, then bring the mixture to a boil.
Simmer until tender
  1. Reduce the heat and simmer for 25-30 minutes.
  2. Add the potatoes and simmer for about 20 more minutes, until the beef and potatoes are tender and easily pierced.
Finish and serve
  1. Season the soup with salt and pepper to taste.
  2. Garnish with fresh parsley and serve hot.

Notes

For the richest flavor, don’t crowd the beef in the pot—work in batches if needed so you get a deep brown sear. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is yes: freeze up to 3 months, then thaw and reheat until steaming. For a lower-sodium option, choose low-sodium beef broth and use salt sparingly at the end.