Hearty Beef Soup
20m prep 4h cook 4h ready
A hearty beef soup with tender chuck, carrots, and a flavorful broth seasoned with caraway and smoked paprika, served with a parsley couscous topping.
Ingredients
- 29.6 ml tomato paste
- 9.86 ml caraway seeds
- 9.86 ml smoked paprika
- 710 ml beef broth
- 454 g beef chuck trimmed and cut into ¾-inch pieces
- 29.6 ml all-purpose flour
- 2 medium carrots cut on a diagonal into ½-inch-thick pieces
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 0.25 flat-leaf parsley leaves and stems separated
- 118 ml couscous
- Kosher salt and pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 191 mg
- Iron: 2.85 mg
- Magnesium: 53.9 mg
- Phosphorus: 225 mg
- Potassium: 792 mg
- Zinc: 1.45 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml tomato paste
- 9.86 ml caraway seeds
- 9.86 ml smoked paprika
- 710 ml beef broth
- 29.6 ml all-purpose flour
- 118 ml couscous
- Kosher salt and pepper
Prepare
- 454 g beef chuck, trimmed and cut into ¾-inch pieces
- 2 medium carrots, cut on a diagonal into ½-inch-thick pieces
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 0.25 flat-leaf parsley, leaves and stems separated
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, whisk together the tomato paste, caraway seeds, and smoked paprika. Gradually whisk in the beef broth until smooth.
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Step 2.
In a bowl, toss the beef chuck pieces with the all-purpose flour, ½ teaspoon salt, and ½ teaspoon pepper until evenly coated. Add the beef to the slow cooker along with the carrots, finely chopped onion, and minced garlic; stir to combine. Tie the parsley stems together with kitchen string and submerge them in the liquid. Cover and cook on low for 7 to 8 hours or on high for 3½ to 4½ hours, until the beef is tender.
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Step 3.
About 15 minutes before serving, place the couscous and ¼ teaspoon salt in a medium bowl. Pour ⅔ cup just-boiled water over the couscous, cover the bowl, and let sit until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork, then finely chop the parsley leaves and fold them into the couscous.
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Step 4.
Discard the tied parsley stems from the soup. Ladle the soup into bowls and spoon the parsley couscous over the top.
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