Go Back

Smoky Beef Potato Soup

Smoky beef potato soup with deeply browned stew meat, fire-roasted tomatoes, and tender Yukon gold potatoes simmered until rich and hearty. Finished with smoked paprika and fresh parsley for a mahogany, restaurant-style bowl.
Print Recipe Pin Recipe
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
  • 1.5 lb beef stew meat or chuck cut into 1-inch cubes
  • 1 salt and pepper to taste
Potatoes and vegetables
  • 3 lb Yukon gold potatoes peeled and cubed
  • 2 carrots diced
  • 2 celery diced
  • 1 onion diced
  • 4 garlic cloves, minced
Broth and flavor
  • 5 cup beef broth
  • 1 can (14 oz) fire-roasted tomatoes
  • 2 tbsp olive oil
  • 2 tbsp smoked paprika 1 tbsp for seasoning beef, remaining to build flavor
  • 1 tsp cumin
  • 1 tsp Worcestershire sauce
  • 0.5 tsp chipotle powder
  • 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, then heat olive oil in a Dutch oven over high heat. Sear the beef until deeply browned on all sides, about 6-10 minutes total, and remove to a plate.
Sauté aromatics and spices
  1. In the same pot, sauté onion, carrots, and celery over medium-high heat for 5 minutes, stirring for even browning. Add garlic and cook for 1 minute, until fragrant.
  2. Stir in the remaining smoked paprika, cumin, and chipotle powder and cook for 1 minute. You should see the spices darken slightly and smell toasted.
Simmer the soup
  1. Add beef broth, fire-roasted tomatoes, Worcestershire sauce, and the browned beef, then bring the pot to a boil. Scrape up any browned bits from the bottom for extra flavor.
  2. Reduce the heat and simmer for 25-30 minutes. Add the potatoes and simmer 20 more minutes until the beef and potatoes are tender.
Finish and serve
  1. Season the soup with salt and pepper to taste, then garnish with fresh parsley. Serve hot with a visible mahogany broth and tender chunks throughout.

Notes

For best texture, simmer gently once potatoes are added—rapid boiling can break them apart. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze for up to 3 months. If you want a lighter version, use low-sodium beef broth and skip adding extra salt at the end to control sodium without losing the smoky flavor.