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Brussels Sprout Soup With Beef

This Brussels Sprout Soup with Beef is a hearty, flavorful dish that blends tender beef, earthy Brussels sprouts, and savory vegetables in a rich broth. Perfect for any season, it offers a satisfying balance of taste and texture.
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Ingredients
  

  • 1 lb beef chuck or stew meat
  • 1 lb Brussels sprouts
  • 1 large onion
  • 3 cloves garlic
  • 2 carrots
  • 2 celery stalks
  • 6 cups beef broth
  • 1 cup diced tomatoes
  • 2 medium potatoes
  • 1 bay leaf
  • 1 tsp dried thyme
  • ½ tsp rosemary
  • ½ tsp smoked paprika
  • 2 tbsp olive oil
  • 1 cup red wine or extra beef broth for deglazing
  • Salt and pepper

Instructions
 

  • Trim and halve the Brussels sprouts, dice the onion, carrots, and celery, mince the garlic, and chop the beef into bite-sized chunks.
  • Heat olive oil in a large pot over medium-high heat. Sear the beef until golden brown on all sides.
  • In the same pot, sauté the onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  • Deglaze with red wine (or extra beef broth) and scrape up any bits from the bottom. Add the beef back into the pot.
  • Add Brussels sprouts, beef broth, bay leaf, thyme, rosemary, smoked paprika, salt, and pepper. If using, add potatoes or tomatoes.
  • Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours. Stir occasionally, taste and adjust seasoning. Finish with parsley or grated Parmesan.