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Smoky Beef Potato Soup

Smoky beef potato soup with deep mahogany broth, seared stew meat, tender Yukon gold potatoes, and a smoky paprika-cumin kick. Simmered until beef and potatoes are tender, then finished with fresh parsley for a clean, savory garnish.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasonings
  • 1.5 lb beef stew meat or chuck Cut into 1-inch cubes.
  • 1 tbsp smoked paprika Use 1 tablespoon to season the beef before searing.
  • salt and pepper to taste
  • 1 tbsp olive oil Use 1 tablespoon for searing the beef; total olive oil is 2 tablespoons.
  • 1 tsp Worcestershire sauce
  • 0.5 tsp chipotle powder
  • 1 tsp cumin
Soup base
  • 3 lb Yukon gold potatoes Peel and cube.
  • 2 carrots Dice.
  • 2 celery Dice.
  • 1 onion Dice.
  • 4 cloves garlic Minced.
  • 5 cup beef broth
  • 1 can (14 oz) fire-roasted tomatoes
  • 1 tbsp olive oil Use the remaining 1 tablespoon in the pot with the beef; total olive oil is 2 tablespoons.
  • 1 tbsp smoked paprika Use the remaining 1 tablespoon in the sauté for the soup base.
  • fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Season the beef with salt, pepper, and 1 tablespoon smoked paprika. Heat 2 tablespoons olive oil in a Dutch oven over high heat and sear the beef until deeply browned on all sides, then remove the beef.
Build the flavor base
  1. Sauté the onion, carrots, and celery in the same pot for 5 minutes. Add the garlic and cook for 1 minute.
  2. Stir in the remaining smoked paprika, cumin, and chipotle powder, then cook for 1 minute to bloom the spices.
Simmer into soup
  1. Add beef broth, fire-roasted tomatoes, Worcestershire sauce, and the browned beef to the pot, then bring to a boil. Reduce the heat to a simmer and cook for 25-30 minutes.
  2. Add the potatoes and simmer for 20 minutes more, until the beef and potatoes are tender. Season with salt and pepper to taste, then garnish with fresh parsley.

Notes

For a thicker, more spoonable soup, simmer a few extra minutes after the potatoes are tender to reduce the broth slightly. Store in the refrigerator up to 4 days and reheat gently on the stove; freezer: yes for up to 2 months. For a lighter option, use 1% milk instead of cream—but this recipe is naturally dairy-free as written.