Hearty Beef and Corn Soup
This warming beef and corn soup is the perfect comfort food for any season. Loaded with tender beef, fresh vegetables, and sweet corn, it’s a complete meal in a bowl that brings together simple ingredients into something truly satisfying. Whether you’re cooking for family or meal prepping for the week, this straightforward recipe delivers rich flavor and hearty portions every time.
Ingredients
- 500g beef chuck, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 medium potatoes, cubed
- 2 cups fresh or frozen corn kernels
- 6 cups beef broth
- 1 can diced tomatoes (400g)
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches for 3-4 minutes per side. Remove and set aside.
- In the same pot, sauté onion and garlic for 2 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Add carrots, potatoes, bay leaves, and thyme. Stir well.
- Return beef to the pot and pour in beef broth and canned tomatoes with their juice.
- Bring to a boil, then reduce heat and simmer for 45 minutes until beef is tender.
- Add corn and simmer for another 10 minutes.
- Season with salt and pepper to taste. Remove bay leaves before serving.
Practical Tips
Tip 1: For extra depth of flavor, use homemade beef stock instead of store-bought broth. This elevates the entire soup and makes it taste more restaurant-quality.
Tip 2: Don’t skip the browning step for the beef. This creates a flavorful crust that adds richness to the broth and makes the meat more tender.
Tip 3: If you prefer a thicker soup, mash some of the potatoes against the side of the pot during the last few minutes of cooking, or add a cornstarch slurry mixed with cold water.
How to Store It
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup also freezes beautifully for up to 3 months. Simply thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed to restore the consistency.
Common Questions
Can I use a different cut of beef? Yes, beef chuck is ideal because it becomes tender during long cooking, but you can also use brisket or stewing beef. Avoid lean cuts like sirloin as they may become tough.
Is this soup suitable for freezing? Absolutely. This soup freezes exceptionally well for up to three months. Cool it completely before transferring to freezer containers, leaving a little space at the top for expansion.
What can I serve with this soup? Crusty bread, dinner rolls, or a simple side salad complement this soup perfectly. It’s hearty enough to stand alone as a complete meal.