You are here: Home » Recipes » Robust Beef and Potato Soup Robust Beef and Potato Soup Recipe by Our Cookbook CollectionKitchen Tested Yield 8 servings Prep 5 mins Cook 60 mins Is there anything more comforting than beef soup with big chunks of potato? PrintEmail "This one is for the meat and potato lovers of the world. It has all the flavor and aroma of beef stew, and like stew, it tastes better on the second day. To make this even more stew-like, add some green beans or frozen lima beans," Ken Haedrich says. Ingredients 1 1/4 pounds beef stew meat, trimmed of fat1 1/2 tablespoons vegetable oil1 large onion, chopped1 celery stalk, chopped8 ounces mushrooms, thinly sliced1 carrot, peeled and diced1 garlic clove, minced6 cups low-sodium beef broth3/4 cup canned crushed tomatoes in purée1/3 cup dry red wine3/4 teaspoon salt1/2 teaspoon Coarsely ground black pepper1/2 teaspoon dried thyme1 to 1 1/2 teaspoon Worcestershire sauce2 large russet potatoes, peeled and cubed Instructions Cut stew meat into bite-size pieces. Heat oil in a large stockpot over medium-high heat. Add meat and brown on all sides. Transfer meat to a bowl. Add onion and celery to pan, adding more oil if needed. Cook, stirring, over medium heat 5 minutes. Stir in mushrooms, carrot and garlic. Cook, stirring, 3 minutes. Add remaining ingredients except potatoes. Add beef. Bring to a simmer. Cook, partially covered, 20 minutes, stirring occasionally. Add potatoes and return soup to a simmer. Cook, partially covered, until potatoes are tender, about 20 minutes. Recipe reprinted with permission from Ken Haedrich’s Soup Makes the Meal (Harvard Common Press, 2001).