Roasted Potato Beef Soup Recipe
Tender Beef and Roasted Potatoes 
in a Creamy Broth

Roasted Potato Beef Soup Recipe


A creamy beef soup recipe brimming with tender bites of beef, roasted potatoes, and topped with sour cream and chives - it's a dish that's hard to resist.

This recipe features stew meat, a less expensive cut of beef, that becomes unforgettably tender and delicious with long simmering.

While starting with a more expensive cut of meat might seem to be a good idea,  it isn’t. Well-marbled meat just doesn’t break down in the same way and will result in a less impressive beef soup.


For Beef That is Melt-In-Your-Mouth Tender

It is important to sear the cubes of beef in batches so they make good contact with the bottom of the pot and can develop a deeply browned crust. Without proper searing, the meat will turn a drab gray color.


In addition, you should brown each side but only flip the meat when it releases with ease. Forcing the meat from the pan will undo your efforts and tear away the caramelizing surface you are seeking.


A pair of tongs is useful for this task as it makes it easier to turn the cubes one at a time.
 


May you experience comfort and joy with each wonderful bowl…



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Ingredients for Roasted Potato Beef Soup Recipe

4 medium russet potatoes (well-scrubbed, unpeeled and cubed)

3 tablespoons olive oil (2 for beef and 1 for potatoes)

1-1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

4 cups beef stock, homemade preferred (beef stock recipe)

1-1/2 to 2 pounds stew meat

8 ounces cream cheese

1 medium onion, peeled and grated into cream cheese

1/4 cup freshly snipped chives for garnish

Sour cream for garnish

Directions for Roasted Potato Beef Soup Recipe

1. Heat - In a Dutch oven, add 2 tablespoons olive oil. Heat over medium-high heat until oil is shimmering.

2. Sear - Brown beef in batches; add just enough stew meat to almost cover bottom of pot and sprinkle with 1 teaspoon of salt.

3. Sear, developing a nicely browned crust on each side before turning; brown all sides. Remove browned meat to a plate and repeat with next batch.

4. When searing is complete, place all browned meat in Dutch oven; add beef stock and bring to a low boil. Reduce heat to medium low and cover pot loosely with lid.

5. Cook: Cook for 2 hours or until meat can be easily pushed apart with a fork.

6. Preheat oven to 425°F and begin preparing the potatoes for roasting. (See directions below)


7. When meat reaches desired tenderness, turn off heat and remove beef pieces with a slotted spoon; place on plate. Using two forks break the beef into bite-sized pieces and return them to the stock.

8. Add - Stir in cream cheese and cook until melted.

9. Add roasted potatoes (see below). Simmer 5 to 10 minutes or until potatoes are warmed through.

10. Salt to taste.

11. Garnish - Ladle this delicious beef soup recipe into your  favorite bowls and top with sour cream and chives.


Serves 4-6

Roasting Potatoes

1. Wash and cube - Wash potatoes, gently scrubbing to remove dirt from outer skin; cut into cubes.

2. Place cubed potatoes in a 9 x 13 baking dish.

3. Add - Drizzle with olive oil; sprinkle with kosher salt and freshly ground black pepper. Lightly mix with a large spoon to ensure potatoes are evenly coated.

4. Cover the baking dish with foil.

5. Roast - Roast on center rack for 45 minutes or until potatoes are tender inside and slightly brown and crispy outside. Turn potatoes after 20 minutes to promote even browning; re-cover.




Chives Impart
Delicate Flavor and Visual Appeal


Chives, slender and tapering, burst from the soil in graceful clusters of spring green.

Belonging to the same family as onions, garlic, and leeks - chives generate from underground bulbs.

But with chives, it is their tender, hollow leaves which we use to add delicate onion flavor and added visual appeal to our dishes.

Chives are also rich in important vitamins, minerals, and antioxidants which lend support to a healthy body.



Wrap yourself in the luxury of soup with these fine selections...




Bibliography


McGee, Harold. "Meat." In On Food and Cooking: The Science and Lore of the Kitchen, 118-178. New York: Scribner, 2004.


National Gardening Association Editors. "Food Gardening Guide :: National Gardening Association." Gardening Resources :: National Gardening Association. Accessed January 20, 2016. http://www.garden.org/foodguide/browse/herb/perennial/1238.


Spang, Jacqueline. "New York Presbyterian Hospital - Department of Food and Nutrition - Herb of the Month - Chives." NewYork-Presbyterian Hospital. Accessed January 20, 2016. http://nyp.org/nutrition/resources/herb-chives.html.


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