Simple Cowboy Soup Recipe For Weeknight

The aroma of tender beef, potatoes, and carrots simmering in a rich broth is the epitome of comfort food, and our Simple Cowboy Soup Recipe For Weeknight is the perfect embodiment of that sensation. As the flavors meld together, the scent of thyme and rosemary wafts through the air, teasing the taste buds and building anticipation for the first bite.

This recipe is more than just a hearty meal – it’s a testament to the power of simplicity. With minimal effort and a few staple ingredients, you can create a dish that’s both satisfying and impressive. Check out our Simple Cowboy Soup Recipe For Weeknight guide to learn more about the art of crafting a delicious, stress-free meal.

Why This Recipe Works

• The combination of tender beef and vegetables creates a rich, satisfying broth that’s perfect for a weeknight meal.
• The use of simple, accessible ingredients makes this recipe easy to prepare and customize to your taste.
• The long simmering time allows the flavors to meld together, creating a depth of flavor that’s hard to achieve with quicker cooking methods.

Key Ingredients

For this recipe, you’ll need a few staple ingredients, including beef stew meat, potatoes, carrots, and onions. When selecting your ingredients, be sure to choose high-quality options that will add depth and richness to your soup. For more information on selecting the perfect ingredients, check out this guide.

In addition to the ingredients, you’ll also need a few pantry staples, including thyme, rosemary, and bay leaves. These herbs add a rich, savory flavor to the soup that’s essential to its success.

Recipe Courtesy of Our Kitchen

Simple Cowboy Soup Recipe For Weeknight

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 pound beef stew meat

2 medium potatoes, peeled and diced

2 medium carrots, peeled and sliced

1 large onion, diced

3 cloves garlic, minced

1 cup beef broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

Directions

1

In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.

2

Add the diced onion to the pot and cook until it’s translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

3

Add the beef broth, thyme, and rosemary to the pot. Stir to combine, then return the beef to the pot.

4

Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the beef is tender.

5

Serve the soup hot, garnished with fresh herbs, if desired.

Storage & Reheating

Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat the soup over low heat, adding a splash of water or broth if it’s too thick.