Brussels Sprout Soup With Beef

Have you ever had that craving for something hearty, rich, and comforting, but with a bit of an unexpected twist? That’s exactly how I felt one chilly autumn evening when I decided to cook up a warm pot of soup.

But this wasn’t just any soup—it was a Brussels sprout soup with beef. Brussels sprouts, in my mind, were those slightly misunderstood vegetables that often ended up on the “avoid” list. Yet, when combined with tender beef and a savory broth, they transformed into something incredible.

The idea first came to me during a visit to a local farmers’ market where I spotted the most gorgeous Brussels sprouts. I couldn’t resist grabbing a fresh batch, imagining all the possibilities for them. I remember thinking, “What if I could balance their earthiness with a little meaty richness?” The result was more satisfying than I could have imagined. The slight bitterness of the Brussels sprouts paired perfectly with the beef’s tender juiciness. A marriage of flavors so seamless that I just had to share it.

As the steam rose from the simmering pot, I took that first taste, and suddenly, I was in love. It became one of those recipes I kept going back to, especially when the temperatures dropped. This soup is simple, full of flavor, and surprisingly versatile—an unexpected gem that I knew I had to put on my blog.

Short Description

This Brussels Sprout Soup with Beef is a comforting and hearty dish perfect for any season. It combines tender beef, earthy Brussels sprouts, and savory vegetables in a rich broth. With just the right balance of flavors and textures, this soup is sure to be a crowd-pleaser.

Key Ingredients

• 1 lb beef chuck or stew meat, cut into bite-sized pieces
• 1 lb Brussels sprouts, trimmed and halved
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups beef broth
• 1 cup diced tomatoes (optional)
• 2 medium potatoes, peeled and diced (optional)
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp rosemary
• 1/2 tsp smoked paprika
• Salt and pepper
• 2 tbsp olive oil
• 1/2 cup red wine or extra beef broth for deglazing (optional)

Tools Needed

• Large pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Ladle

Cooking Instructions

Step 1: Prep Ingredients

Start by trimming and halving the Brussels sprouts. Dice the onion, carrots, and celery. Mince the garlic and chop the beef into bite-sized chunks.

Step 2: Brown the Beef

In a large pot or Dutch oven, warm up the olive oil over medium-high heat. Add the beef pieces and sear them until they’re golden brown on all sides.

Step 3: Sauté the Aromatics

In the same pot, toss in the diced onion, carrots, and celery. Sauté them for about five minutes, or until they soften and release their sweetness.

Then, stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Step 4: Deglaze & Simmer

If you’re using red wine, pour it into the pot to deglaze. Scrape up any flavorful bits stuck to the bottom of the pot with a wooden spoon.

If you prefer to skip the wine, you can use a bit more beef broth instead. Once everything is nicely deglazed, add the beef back into the pot.

Step 5: Add the Beef Back & Season

Now, toss the Brussels sprouts into the pot, followed by the beef broth, bay leaf, thyme, rosemary, smoked paprika, and a pinch of salt and pepper. If you’re adding potatoes or tomatoes, this is the time to include them.

Step 6: Slow Simmer for Maximum Flavor

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours.

Stir occasionally, and taste to adjust seasoning as needed. Top it off with a handful of freshly chopped parsley or a dusting of grated Parmesan cheese for an extra burst of flavor!

Why You’ll Love This Recipe

Hearty & Nutritious: Packed with protein from the beef and fiber from the Brussels sprouts, carrots, and potatoes, this soup is as satisfying as it is nourishing.

Comforting & Flavorful: The earthy sweetness of Brussels sprouts combined with the savory beef and rich broth creates a perfect balance of flavors.

Flexible: This soup is great for customizing! Add in extra vegetables, skip the potatoes, or experiment with different herbs to match your taste.

Easy to Make: A hands-off simmering process makes this dish super easy to prepare—just set it and forget it while it slowly transforms into a warming, comforting meal.

Mistakes to Avoid & Solutions

Overcrowding the Pot While Browning the Beef: If you add too much beef at once, it will steam instead of sear. Make sure to brown the beef in batches if needed.

Skipping the Deglazing Step: Scraping up the caramelized bits at the bottom of the pot is key to a richer, more flavorful broth. Don’t skip it!

Not Adjusting the Seasoning: Different beef broths can vary in saltiness. Taste and adjust seasoning before serving to get the perfect balance.

Using Cold Ingredients: Room-temperature beef and vegetables cook more evenly, so try to take everything out of the fridge about 10-15 minutes before you start cooking.

Serving and Pairing Suggestions

Serve as a Main: This soup is hearty enough to stand on its own. Pair it with a side of crusty bread for dipping or a fresh green salad.

Wine Pairing: A glass of red wine, like Cabernet Sauvignon or Merlot, will complement the richness of the soup perfectly.

Family-Style Meal: Serve the soup in a large pot on the table with extra herbs and Parmesan for guests to sprinkle on top.

Storage and Reheating Tips

Storing: Allow the soup to cool completely before transferring it to an airtight container. It can be kept in the fridge for up to 4 days.

Freezing: If you’d like to freeze the soup, make sure it’s fully cooled before transferring it to a freezer-safe container. It will keep for up to 3 months.

Reheating: Reheat the soup gently on the stovetop over medium heat, adding a splash of beef broth if it’s too thick.

FAQs

1. Can I make this soup vegetarian?
Yes! Substitute the beef for hearty vegetables like mushrooms or tempeh, and use vegetable broth instead of beef broth.

2. Can I add other vegetables to the soup?
Absolutely! Try adding parsnips, turnips, or even leeks for extra flavor and texture.

3. Can I use ground beef instead of stew meat?
Yes, you can! Just be sure to brown the ground beef well before adding the aromatics and broth.

4. Can I add some spice to this soup?
If you like a little heat, add a pinch of red pepper flakes or a chopped jalapeño during the sautéing process.

5. Can I make this soup in a slow cooker?
Yes, brown the beef first in a skillet, then transfer everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.

Tips & Tricks

Use Bone-In Beef: If you can find bone-in beef chuck, use it! The bones add a rich depth of flavor to the broth.

Add a Dash of Vinegar: A little splash of vinegar (apple cider or red wine vinegar) before serving adds brightness to balance the richness.

Recipe Variations

Curry-Style Brussels Sprout Soup: Swap the thyme and rosemary for curry powder and turmeric. Add coconut milk instead of beef broth for a creamy, fragrant twist.

Spicy & Smoky: For a spicier version, add a chipotle pepper or some chili powder. Smoked paprika can be doubled for a deeper smoky flavor.

Lentil & Beef: Add cooked lentils to make the soup even heartier while keeping it nutritious and filling.

Final Thoughts

The humble Brussels sprout, often overlooked, takes center stage here, pairing beautifully with the richness of the beef. Every time I make this soup, it feels like a warm embrace—a reminder of how a few simple ingredients can come together to create something so nourishing and full of depth.

If you’re in search of a recipe that combines the richness of comfort food with a fresh, vegetable-forward twist, this is it. Whether you’re feeding a crowd or enjoying a cozy meal alone, this soup offers the kind of flavor that lingers long after the bowl is empty. Enjoy the process, and I hope it brings you as much joy as it brings me!