Savory Beef and Potato Soup is the kind of meal that sticks with you in the best way. Rich, beefy broth, tender chunks of beef, and soft potatoes come together to create a bowl that’s hearty, warming, and deeply satisfying. It’s the kind of soup that fills the kitchen with comforting aromas and makes you slow down long enough to enjoy every spoonful.

This recipe leans into classic, no-nonsense comfort. Simple ingredients, bold flavor, and a slow simmer that lets everything come together just right. Whether you’re serving it on a cold night or making a big pot for leftovers, this beef and potato soup is proof that comfort food doesn’t need to be complicated to be unforgettable.

Ingredients

• 1 ½ lbs beef stew meat (cut into bite-sized cubes)
• 2 tbsp olive oil (or vegetable oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2 ribs celery, diced
• 5 cups beef broth (plus more if needed)
• 2 cups water
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp black pepper (more to taste)
• 1 ½ tsp salt (adjust to taste)
• 3 medium potatoes, peeled and cubed
• 8 oz wide egg noodles (or your favorite noodle)
• Fresh parsley, for garnish

Instructions

In a large soup pot or Dutch oven, heat olive oil over medium-high heat.

Add beef in batches so as not to overcrowd. Brown on all sides, about 4–5 minutes per batch. Remove to a plate and set aside.

In the same pot, add onion, carrots, and celery. Sauté for 5 minutes, scraping up the browned bits from the bottom.

Add garlic and cook 1 more minute until fragrant.

Stir in tomato paste and cook for 1 minute.

Add the browned beef back to the pot along with beef broth, water, Worcestershire sauce, smoked paprika, thyme, parsley, salt, and pepper.

Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes.

Stir in potatoes. Continue simmering for another 20 minutes, uncovered, until potatoes are tender and beef is fork-tender.

Add egg noodles to the pot and cook according to package instructions, usually 7–10 minutes, until al dente.

Add more broth or water if soup becomes too thick.

Taste and adjust seasoning as needed.

Ladle into bowls and garnish with fresh parsley.

Pro Tips:

• For extra depth, add ½ cup red wine after browning the beef and let it reduce before adding broth.
• If making ahead, cook noodles separately and add when serving to avoid sogginess.
• A sprinkle of Parmesan or a dollop of sour cream makes this even more indulgent.