Beef Soup

Rosemary – fresh as it gets

I came across a recipe for beef soup a short while ago and we really liked it… so I thought I might share it here, since nothing I did today was super exciting to write about. (Ok, we enjoyed my parents visiting one last time before they had to head home on the boat tonight, 🙁 , with lunch and generally catching up in front of the cosy fire which was lovely!)

We had had ‘carnivore night’ and BBQed up a silly amount of steak for two people, thus – leftovers. I had never made a beef soup before so I went searching for a recipe that matched what I had left in the garden.

The one I found was at called “All in one beef soup”  It really teeters on a stew and was very satisfying.


1 tablespoon olive oil (or whatever oil 🙂 )

500g (1 pound) lean beef – cheap cuts ok – coarsely chopped

2 carrots, peeled, finely chopped

2 celery sticks finely chopped

1 large brown onion finely chopped

2 garlic cloves crushed (I did more and just chopped them. We like garlic)

2 teaspoons chopped fresh rosemary

2 cups chicken stock

2 cups of water

1/3 cup pearl barley rinsed (I don’t have that so I added some spiral noodles in last 20 minutes or so of cooking)

2 dried bay leaves (I didn’t bother with them)

3 large tomatoes chopped (not tomato season so I put in a 400g can tinned tomatoes in instead)

300g sweet potato peeled cut into 1cm pieces (I didn’t have this either)

Fresh – very fresh. I did scrub well

Anyway…. I had carrots.


And by accident I seem to have celery


I also added a chilli for excitement factor.

If you are not like us using the pre-BBQed beef, you need to heat some oil in a large saucepan and brown your beef. Take it out and set it aside.

Add some more oil and stir in the carrot, celery & onion for 8 minutes or until softened.


Then stir in garlic & rosemary (and chilli) until aromatic.


Return beef to pot and add in your stock, water, barley (if you are using it) and bay leaves (ditto)

Cover and bring to boil, reduce heat to low and simmer for an hour and a half.

Add tomatoes (and sweet potato if you are doing that or the spiral pasta noodles if you are using those) Cook until noodles/potato ready.

I also probably sprinkled in some garlic salt at some point. I can’t remember, but I usually do!

I should have garnished it with some rosemary or parsley for the photo!!

This was a serious winner in Norwich House, and has been added to my repertoire of “Meals I Can Cook”

Hope everyone had a lovely day!


Author: Lisa

A happy traveller through life! Right now living in NW Tasmania with a gorgeous Nurse-Husband, a fool of a Siamese Cat and several chickens. We love our fairly simple lifestyle of growing a lot of what we eat and enjoying the stunning surrounds of our little patch.

7 thoughts on “Beef Soup”

  1. Lisa and Linda,
    The woman who ran the commissary where I used to work ALWAYS added beef stock to chicken and chicken stock to beef, just not in equal amounts. The “beef” dish had more beef and “chicken” dishes had more chicken. She said that the broth flavors were deeper with a hint of the other. Ever since then I’ve followed her advice and have always received complements for my stews and soups.

    1. Thats really interesting to know! I just thought it was odd. Actually I made my curry beef the other day with chicken stock instead of beef stock – because my Mum can’t eat beef stock and it turned out really nicely! Will stick with this idea I think!

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