Description
🍲 Warm your soul with this Beef Soup packed with the goodness of carrots and radish, offering a perfect balance of nutrition and flavor. 🥕
🍵 A must-try recipe for hearty meals, bringing comfort and nourishment in every satisfying spoonful! 🥄
Ingredients
Beef chuck or stew meat, 1 pound, cut into bite-sized pieces
Carrots, 2 medium-sized, peeled and sliced
Radish (daikon or red radishes), 1 large or 2 medium, sliced
Onion, 1 medium, diced
Garlic, 3 cloves, minced
Beef broth or stock, 6 cups
Soy sauce, 2 tablespoons
Salt, to taste
Pepper, to taste
Bay leaves, 2 pieces
Optional celery, green onions, or tomatoes for variation
Instructions
1. Gather all your ingredients, including beef, carrots, radish, onion, garlic, beef broth, soy sauce, salt, pepper, and bay leaves. Prep the vegetables by washing, peeling, and slicing them into bite-sized pieces. Dice the onion and mince the garlic. Cut the beef into cubes, and trim any excess fat if needed.
2. Prepare the beef by optionally browning it in a skillet with a tablespoon of oil over medium-high heat. Sear the beef on all sides until browned. This step adds a deeper, richer flavor to the soup.
3. Heat a tablespoon of oil in a large pot over medium heat. Add diced onion and minced garlic, stirring frequently until fragrant and translucent (around 3–5 minutes).
4. Add the beef cubes (browned or raw) to the pot with the onions and garlic. Stir and cook for 2–3 minutes to combine the flavors. Add soy sauce and mix well.
5. Pour in the beef broth and add the bay leaves. Bring the mixture to a simmer and cook for 30 minutes, allowing the beef to tenderize and infuse the broth with flavor.
6. Add the sliced carrots and radishes to the simmering broth. Stir to evenly distribute the vegetables. Cover the pot and simmer for another 20–30 minutes until the vegetables are tender but not mushy.
7. Taste the soup and adjust the seasoning with salt and pepper as needed. For a brighter flavor, add a splash of lemon juice or garnish with fresh herbs like parsley.
8. If you would like a thicker broth, dissolve a teaspoon of cornstarch or xanthan gum in cold water and gradually stir it into the soup, allowing it to simmer for a few minutes until thickened.
9. Serve the soup hot by ladling it into bowls. Garnish with chopped green onions or cilantro for added freshness. Pair it with crusty bread, rice, or a light salad, if desired.
10. Store leftovers by cooling the soup to room temperature, then placing it in airtight containers. Refrigerate for up to 3–4 days or freeze for up to three months for longer storage. Reheat gently on the stovetop, stirring occasionally, and adjust seasoning if needed.
Notes
1. Cut vegetables uniformly for consistent cooking and flavor balance.
2. Brown the beef beforehand to lock in rich, savory flavors.
3. Use customizable ingredient swaps like keto or vegetarian options to suit dietary needs.
- Prep Time: 15
- Cook Time: 60
- Category: Soup
- Method: Boiling
- Cuisine: China