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A warm, filling beef and vegetable soup made with slow-simmered bone broth, tender beef cubes, and a mix of fresh vegetables. Easy to prepare with simple ingredients and offers rich, nourishing flavors.

Ingredients

Scale
  • 3 pounds beef bones (marrow and knuckle bones preferred)
  • 1 pound beef chuck, cut into bite-sized cubes
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 medium russet potatoes, peeled and cubed
  • 2 medium fresh tomatoes, chopped (or 1 cup canned diced tomatoes)
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 12 cups water (3 liters)
  • 2 tablespoons olive oil
  • Optional: splash of apple cider vinegar
  • Optional: chopped parsley for garnish

Instructions

  1. Rinse beef bones under cold water and pat dry.
  2. If using, preheat oven to 425°F (220°C) and roast bones on a baking pan 30–40 minutes until browned.
  3. Place roasted (or raw) bones in a large stockpot and add about 12 cups (3 L) cold water and 2 tablespoons apple cider vinegar; let sit 20–30 minutes.
  4. Bring the pot to a gentle simmer over medium heat, avoiding a vigorous boil; skim off foam and scum during the first 30–60 minutes.
  5. Add 2 bay leaves, 2 sprigs of fresh thyme, and 2 cloves of garlic to the simmering pot; reduce heat, partially cover, and simmer at least 4 hours (8–12 hours for richer broth), topping up water if needed.
  6. Heat 2 tablespoons olive oil in a skillet over medium heat; sauté the diced onion, remaining garlic, carrots, and celery until softened and lightly caramelized, about 5–7 minutes.
  7. Add the beef chuck cubes to the skillet and brown on all sides; remove browned meat and sautéed vegetables and set aside.
  8. When the broth has finished simmering, remove the bones and large aromatics with tongs or a slotted spoon and strain the broth through a fine-mesh strainer into a clean pot or bowl.
  9. Return the strained broth to the pot and add the sautéed vegetables, browned beef cubes, peeled and cubed potatoes, and chopped tomatoes; bring to a gentle boil, then reduce to a simmer.
  10. Simmer the assembled soup uncovered for 30–40 minutes, or until potatoes are tender and beef is very tender.
  11. Taste and adjust seasoning with sea salt and freshly ground black pepper.
  12. Remove and discard the thyme sprigs and bay leaves; stir in chopped parsley if using and skim excess fat if desired.
  13. Ladle the soup into bowls and serve warm.

Notes

Keep the simmer gentle to maintain clear broth and avoid off-flavors., Skim regularly during first hour to remove scum and fat for clarity and clean taste., Roasting bones adds deeper, richer flavor but can be skipped if short on time., Use fresh thyme and bay leaves for aromatic flavor., Brown beef and vegetables for caramelized, layered flavors in the soup., Simmer broth 4 hours minimum; 8 to 12 hours yields best flavor and nutrients., Soup is forgiving and flexible: swap veggies, add spices, or adjust for dietary needs., Freezes well for up to 3 months; flavors often deepen after resting overnight., Can use slow cooker method by roasting bones and simmering low and slow for 8-12 hours., Low-carb version: substitute potatoes with cauliflower or rutabaga., Vegetarian/vegan version: use mushroom and vegetable broth, substitute tofu or tempeh for beef.

Nutrition

Find it online: https://cookingcrumbs.com/comforting-hearty-beef-and-vegetable-bone-broth-soup-recipe-for-easy-homemade-meal/