Recipe

Tangy Beef Soup

A cozy beef soup with crisp-tender veggies, a tomato-citrus tang, and a bright herb finish. Big flavor, weeknight-friendly steps.

By Matt Campbell

•

4.8

A steaming bowl of tangy beef soup with chunks of beef, carrots, celery, tomatoes, and fresh herbs on top, sitting on a wooden table

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This is my kind of soup: deeply beefy, not heavy, and finished with a little zing that makes you go back for one more spoonful. Think tender bites of beef, vegetables that still have some life in them, and a broth that tastes like you actually tried, even if you mostly just let the pot do the work.

The “tangy and bright” part comes from a one-two punch: tomatoes for body and a quick hit of lemon at the end. Add a spoon of vinegar if you want extra pop. It is the easiest way to wake up a beef soup that might otherwise drift into pot roast territory. Cozy, yes. Sleepy, no.

A hand squeezing lemon over a pot of beef soup with chopped parsley nearby

Why It Works

Balanced broth: Tomato paste gets caramelized first, then deglazed, so the soup tastes rich without needing hours of reduction.
Tender beef, not shredded sadness: A quick sear plus a gentle simmer keeps the beef juicy and flavorful.
Brightness on purpose: Lemon juice and fresh herbs go in at the end so the flavor stays lively.
Weeknight flexible: Use chuck for best texture, but stew meat works. You can also speed it up in a pressure cooker.

Pairs Well With

Storage Tips

Refrigerate: Cool soup quickly, then store in airtight containers for up to 4 days. The flavor gets even better on day two.

Freeze: Freeze up to 3 months. Leave a little headspace in the container because soup expands. If you plan to freeze, consider adding potatoes later since they can get a bit grainy after thawing.

Reheat: Warm gently on the stove over medium-low until simmering. If it tastes a little flat after reheating, add a squeeze of lemon or a small splash of vinegar right at the end.

Common Questions

What cut of beef works best for this soup?

Chuck roast is the sweet spot. It gets tender and stays flavorful. Brisket is great too but can be pricier. If you use pre-cut stew meat, just know it can be a mix of cuts and may cook unevenly.

How do I keep the soup from tasting too acidic?

Add the lemon juice at the end and start with less. You can always add more. If it goes a little too tangy, stir in a small spoon of honey or a pinch of sugar, or add a splash more broth.

Can I make it in a slow cooker?

Yes. Sear the beef and sauté the aromatics in a skillet first if you can. Then cook on low 7 to 8 hours or high 4 to 5 hours. Add the potatoes in the last 2 to 3 hours if you want them firmer.

Can I make this gluten-free?

Yes. Skip any pasta add-ins and make sure your Worcestershire sauce is gluten-free. Everything else is naturally gluten-free.

How do I thicken it slightly?

Two easy options: mash a few potato chunks into the broth, or simmer uncovered for 10 to 15 minutes at the end to reduce a bit.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot (5 to 7 quarts)
Cutting board and sharp knife
Wooden spoon
Measuring spoons and cups
Ladle

I started making versions of this soup when I realized I was tired of beef soups that tasted like they needed a nap. You know the type: hearty, sure, but kind of one-note by the second bowl. The fix was stupid simple. Brown the tomato paste, build a real base, and then finish with lemon and herbs like you mean it. Now it is my cold-weather reset meal. Cozy enough to feel like a hug, bright enough to keep you awake for the good part.

Tangy Beef Soup

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 40 minutes

Total Time 2 hours

Servings 6

Ingredients

2 tbsp olive oil
1 1/2 lb beef chuck roast, cut into 1-inch cubes
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 yellow onion, diced
2 carrots, sliced
2 celery ribs, sliced
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp smoked paprika
1/2 tsp dried thyme
1 bay leaf
6 cups beef broth (low sodium if possible)
1 (14.5 oz) can diced tomatoes, with juices
1 tbsp Worcestershire sauce
1 lb Yukon Gold potatoes, cut into 1-inch pieces
2 tbsp lemon juice (about 1 lemon), plus more to taste
Red wine vinegar, to taste (start with 1 tbsp, optional for extra tang)
1/3 cup chopped fresh parsley
Optional add-ins: a handful of baby spinach, cooked pasta, or a pinch of red pepper flakes

Instructions

Sear the beef. Heat the olive oil in a large Dutch oven over medium-high. Pat the beef dry, then season with salt and pepper. Sear in batches so you do not crowd the pot, 2 to 3 minutes per side, until browned. Transfer to a plate.
Build the base. Reduce heat to medium. Add onion, carrots, and celery. Cook 6 to 8 minutes, scraping up browned bits, until the onions soften. Add garlic and cook 30 seconds.
Caramelize the tomato paste. Stir in tomato paste, smoked paprika, thyme, and bay leaf. Cook 1 to 2 minutes, stirring often, until the paste darkens slightly and smells toasty.
Simmer. Add broth, diced tomatoes, and Worcestershire. Return the beef and any juices to the pot. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook 45 minutes.
Add potatoes. Stir in the potatoes. Cover and simmer 18 to 22 minutes, until the potatoes are just tender and the beef is tender. If your beef needs a little longer, keep simmering in 5 to 10 minute increments. If you do that, the 1-inch potato pieces are your friend.
Make it tangy and bright. Turn off the heat. Stir in lemon juice and parsley. Taste and adjust with more salt, more lemon, or red wine vinegar (start with 1 tbsp, then add a little more if you want it punchier).
Serve. Ladle into bowls and finish with extra parsley and black pepper. If you are feeling fancy, add a tiny drizzle of olive oil on top.

A Dutch oven on a stovetop with beef soup gently simmering and a ladle resting on the rim

Nutrition information is estimated.

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