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Smoky Beef Potato Soup

Smoky beef potato soup with tender beef cubes and Yukon gold potatoes simmered in a deep mahogany, smoky broth with fire-roasted tomatoes. Sear-first technique builds rich flavor, then simmer until everything is fork-tender and finish with fresh parsley.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef stew base
  • 1.5 lb beef stew meat or chuck Cut into 1-inch cubes.
  • 2 carrots Diced.
  • 2 celery Diced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 2 tbsp olive oil
  • 5 cup beef broth
  • 1 can (14 oz) fire-roasted tomatoes
  • 1 tbsp smoked paprika Use 1 tablespoon to season beef; reserve remaining amount for the soup.
  • 1 tbsp smoked paprika Add with the onion/vegetable sauté.
  • 1 tsp cumin
  • 1 tsp Worcestershire sauce
  • 0.5 tsp chipotle powder
  • 0.25 salt and pepper to taste Season to taste.
  • 1 Fresh parsley for garnish For garnish.
Potatoes and garnish
  • 3 lb Yukon gold potatoes Peeled and cubed.

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Season the beef with salt, pepper, and 1 tablespoon smoked paprika, then sear in olive oil in a Dutch oven over high heat until deeply browned on all sides (about 6–8 minutes). Remove the browned beef to a plate.
Build the smoky vegetable base
  1. Sauté the onion, carrots, and celery in the same pot for 5 minutes. Add the garlic and cook for 1 minute.
  2. Stir in the remaining smoked paprika, cumin, and chipotle, and cook for 1 minute to toast the spices.
Simmer the soup
  1. Add the beef broth, fire-roasted tomatoes, Worcestershire sauce, and browned beef, then bring everything to a boil. Scrape up any browned bits from the bottom of the pot.
  2. Reduce heat to a gentle simmer and cook for 25–30 minutes. Add the Yukon gold potatoes and simmer 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 before serving.

Notes

For the deepest smoky flavor, let the browned beef sit in a single layer briefly so it can develop color before you remove it. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is okay for up to 2 months, but the potatoes may soften further—stir and add a splash of broth if needed. For a lower-sodium option, use low-sodium beef broth and reduce added salt to taste.