Tender, melt-in-your mouth chunks of beef, with a flavor-packed broth and a bunch of beans, veggies and potatoes. This is a perfect hearty fall soup for these chilly evenings that are approaching!
I think I could eat soup every day and not get tired of it. Soup is definitely near the top of my list of all-time favorite foods… but oddly enough I always forget how much I love it until I am eating it.
I’m actually pretty sure I’ve never met a soup I didn’t like. Obviously some are more loved than others, but I love soup in every form. Thin, thick, creamy, brothy, meaty, light… There are just so many amazing options, it never gets old for me.
This soup started out as a clean-out-the-fridge dinner, but as ingredients got thrown into the pot I realized how tasty it was getting. By dinner time, I knew I had to share this with you and will definitely be making it again!
I absolutely love the beef in here. Tender, juicy and packed full of flavor… so comforting and satisfying!
Hearty Beef & Bean Soup Recipe
2 pounds beef stew meat, trimmed into bite-size pieces
2 tablespoons bacon fat or olive oil
1 large onion, chopped
2 large carrots, chopped
2 long celery stalks, chopped
2 cloves garlic, minced
1 large baking potato, raw or leftover baked, chopped
3 cans beans, rinsed (I used 2 black & 1 garbanzo!)
4 cups beef or chicken stock
4 cups water
1 tablespoon worcestershire sauce
1 bay leaf
1 teaspoon chipotle chile powder
1/2 teaspoon ground cumin
salt & pepper, to taste
In a large stockpot or dutch oven, heat the bacon fat (if you don’t have any, olive oil will work) over medium-high heat. Sauté the onion, carrots and celery until soft and slightly browned. Stir in the garlic and sauté for a minute or two until very fragrant.
Push the veggies all to the sides and dump the meat into the center to brown a little before adding in the rest of the ingredients.
Bring everything to a boil, then cover and reduce the heat to low. Simmer for as long as possible for best results, but at least 6 hours if you are using regular stew meat.
This is a soup that tastes better the longer it simmers. You could even start it one night and reheat it the next for amazing results!
OR brown all the veggies and meat and then dump it and everything else into the slow cooker on low for 8-12 hours for an almost hands-free meal. Yum!