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Dinner recipe · from the recipe book

Creamy Beef and Root Vegetable Soup

Tender chunks of beef chuck simmer in a velvety puréed potato, carrot and butternut base with thyme and a splash of cream for a rich, spoon-coating finish.

Creamy Beef and Root Vegetable Soup

Ingredients

  • 1¼ lb560 gBoneless beef chuckcut into 3/4-inch cubes
  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow onionchopped
  • 3 medium180 gCarrotssliced
  • 2 stalks80 gCelerysliced
  • 4 cloves12 gGarlicminced
  • 2 medium400 gRusset potatoespeeled and diced
  • 2 cups cubed280 gButternut squash, peeledcubed
  • 5 cups1,100 gReduced-sodium beef broth
  • 2 tsp2 gDried thyme
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper
  • 1½ cups cut150 gGreen beanscut into 1-inch pieces
  • ½ cup (120 ml)120 gHeavy cream
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prepare all vegetables first: chop the onion, slice the carrot and celery, mince the garlic, dice the potato, cube the butternut, cut the green beans and chop the parsley. Pat the beef chuck dry.
  2. Heat half of the olive oil in a Dutch oven over medium-high heat. Brown half of the beef chuck on all sides, about 5 minutes, and move it to a plate. Add the remaining half of the olive oil and brown the remaining half of the beef chuck; move it to the plate.
  3. Lower the heat to medium. Add the onion, carrot and celery and cook 5 minutes, scraping up browned bits. Stir in the garlic and thyme for 30 seconds.
  4. Return the beef chuck to the pot with the beef broth, half of the salt and the black pepper. Bring to a boil, cover, and simmer gently for 1 hour.
  5. Add the potato and butternut, cover, and simmer 25 minutes until the beef chuck and vegetables are fork-tender.
  6. With a slotted spoon, lift out the beef chuck and set it aside. Purée the soup in the pot with an immersion blender until smooth (or blend in batches, venting the lid).
  7. Return the beef chuck to the pot, add the green beans and simmer uncovered 8 minutes until tender-crisp. Stir in the heavy cream and the remaining half of the salt and heat through without boiling.
  8. Ladle into bowls and top with the parsley.

Food safety: Cook beef and pork steaks, chops and roasts to 145°F (63°C), then rest them 3 minutes.

Check labels: Gluten-free when you buy reduced-sodium beef broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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