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Smoky Beef Potato Soup

Smoky beef potato soup with deeply browned stew beef, tender Yukon gold potatoes, and a smoky paprika-chile broth. Simmered until the meat and potatoes are soft, then finished with parsley for a fresh, savory bowl.
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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: 460
Ingredients Equipment Method Notes

Ingredients
  

Smoky beef potato soup
  • 1.5 lb beef stew meat or chuck Cut into 1-inch cubes.
  • 3 lb Yukon gold potatoes Peeled and cubed.
  • 2 carrots Diced.
  • 2 celery Diced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 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 the rest in the soup base.
  • 1 tsp cumin
  • 1 tsp Worcestershire sauce
  • 0.5 tsp chipotle powder
  • salt and pepper to taste Season to taste during cooking.
  • 1 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Brown 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.
Build the soup base
  1. Add the onion, carrots, and celery to the same pot and sauté for 5 minutes. Stir in the garlic and cook for 1 minute.
  2. Stir in the remaining smoked paprika, cumin, and chipotle powder, and cook for 1 minute to bloom the spices.
Simmer until tender
  1. Add the beef broth, fire-roasted tomatoes, Worcestershire sauce, and the browned beef, then bring the mixture to a boil. Scrape any browned bits from the bottom for extra flavor.
  2. Reduce heat to a steady simmer and cook for 25-30 minutes. Add the potatoes and simmer for 20 more minutes until the beef and potatoes are tender.
Finish and serve
  1. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Notes

For best texture, cut the potatoes into even 1-inch cubes so they finish cooking at the same time as the beef. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stove or microwave. Freezing is yes, though potatoes may soften further—stir well after thawing. For a dairy-free option, keep it as written (no cream is required); for a lower-sodium swap, choose low-sodium beef broth and Worcestershire.