Braised Beef Soup with Cheese Bread
Slow-simmered beef, tender veggies, and golden, melty cheese bread come together in this rich and hearty comfort food favorite.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Braising
- Cuisine: Comfort Food
Ingredients
For the Soup:
2 pounds beef chuck roast, cut into chunks
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
3 large carrots, chopped
2 celery stalks, sliced
2 tablespoons tomato paste
6 cups beef broth
2 bay leaves
3 sprigs fresh thyme
Salt and pepper, to taste
For the Cheese Bread:
6 slices crusty bread
1½ cups shredded cheese (Gruyère, cheddar, or mozzarella)
Instructions
Sear the Beef:
Heat olive oil in a large pot over medium-high heat.
Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.
Sauté the Vegetables:
In the same pot, sauté onion, carrots, and celery until softened (about 5–7 minutes).
Stir in garlic and tomato paste and cook for 1–2 minutes more.
Braise the Soup:
Return beef to the pot. Add broth, bay leaves, and thyme.
Bring to a boil, then reduce heat, cover, and simmer for 2.5 to 3 hours until beef is tender.
Skim fat if necessary. Discard bay leaves and thyme before serving.
Prepare the Cheese Bread:
Preheat oven to 400°F (200°C).
Lightly toast bread slices, then top with shredded cheese.
Bake until cheese is melted and bubbly (about 5–7 minutes).
Serve:
Serve soup hot in bowls with cheesy bread on the side or resting on top of the soup.
Notes
Sear beef in batches to avoid steaming instead of browning.
Skim excess fat for a lighter broth.
Mix cheeses (Gruyère + cheddar) for a deeper flavor.
Freeze leftover soup (without bread) in airtight containers for up to 3 months.
Find it online: https://allrecipesmade.com/braised-beef-soup-with-cheese-bread/
