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Smoky Beef Potato Soup

Smoky beef potato soup with deeply browned seared beef and a smoky mahogany broth, simmered until potatoes turn tender. Finished with fire-roasted tomatoes, smoked paprika, and a fresh parsley garnish for a hearty American main dish.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 1.5 lb beef stew meat or chuck Cut into 1-inch cubes.
Potatoes
  • 3 lb Yukon gold potatoes Peel and cube.
Vegetables
  • 2 carrots Dice.
  • 2 celery Dice.
  • 1 onion Dice.
  • 4 garlic Minced (cloves).
Broth and tomatoes
  • 5 cup beef broth
  • 1 can (14 oz) fire-roasted tomatoes
Seasonings
  • 2 tbsp olive oil
  • 2 tbsp smoked paprika Use 1 tablespoon for seasoning beef; use remaining for soup.
  • 1 tsp cumin
  • 1 tsp Worcestershire sauce
  • 0.5 tsp chipotle powder
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.5 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; this should take about 8–10 minutes.
  2. Remove the browned beef from the pot and set aside.
Sauté aromatics and spices
  1. Sauté onion, carrots, and celery in the same pot for 5 minutes, stirring until softened.
  2. Add the garlic and cook for 1 minute, stirring to avoid burning.
  3. Stir in the remaining smoked paprika, cumin, and chipotle powder, then cook for 1 minute to bloom the spices.
Simmer until tender
  1. Add beef broth, fire-roasted tomatoes, Worcestershire sauce, and browned beef, then bring the mixture to a boil.
  2. Reduce heat to a steady simmer and simmer for 25–30 minutes.
  3. Add the potatoes and cook for 20 more minutes, until the beef and potatoes are tender.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Garnish with fresh parsley and serve.

Notes

For best flavor, brown the beef in batches if your Dutch oven is crowded so you get deep color before simmering. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 2 months (potatoes may soften further). For a lighter option, use low-sodium beef broth and increase added vegetables (more carrots/celery) without changing the simmer time much.