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Smoky Beef Potato Soup

Smoky beef potato soup with a deep mahogany broth, tender beef cubes, and Yukon gold potatoes simmered until soft. Sear the beef for bold flavor, then build the smoky base with smoked paprika, cumin, and chipotle before finishing with fresh parsley.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 1.5 lb beef stew meat or chuck Cut into 1-inch cubes.
  • 3 lb Yukon gold potatoes Peel and cube.
  • 2 carrots Dice.
  • 2 celery Dice.
  • 1 onion Dice.
  • 4 garlic Minced.
Soup base
  • 5 cup beef broth
  • 1 can (14 oz) fire-roasted tomatoes
  • 2 tbsp olive oil
  • 2 tbsp smoked paprika Use 1 tablespoon for seasoning the beef, and 1 tablespoon for the soup base.
  • 1 tsp cumin
  • 1 tsp Worcestershire sauce
  • 0.5 tsp chipotle powder
  • 1 salt and pepper to taste
  • 1 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 olive oil in a Dutch oven over high heat and sear until deeply browned on all sides, then remove the beef.
Build the smoky base
  1. Add onion, carrots, and celery to the same pot and sauté for 5 minutes. Stir in garlic and cook for 1 minute.
  2. Stir in the remaining smoked paprika, cumin, and chipotle powder, then cook for 1 minute.
Simmer the soup
  1. Add beef broth, fire-roasted tomatoes, Worcestershire sauce, and the browned beef to the pot. Bring everything to a boil.
  2. Reduce heat to a simmer and cook for 25-30 minutes. Add potatoes and simmer for 20 more minutes, until beef and potatoes are tender.
Finish and serve
  1. Season with salt and pepper to taste. Garnish with fresh parsley before serving, and serve hot.

Notes

Pro tip: cube the potatoes evenly (about 1-inch) so they finish tender without breaking. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop until hot. Freezing is not ideal because potatoes can soften, but you can freeze if you prefer—reheat and stir well. For a lower-sodium option, use low-sodium beef broth and taste-adjust the salt at the end.