Creamy Smoky Beef and Potato (Printable)
Smoky beef, crispy bacon and creamy potatoes simmered in savory broth for a warm, satisfying bowl.
# What You Need:
→ Meats
01 - 14 oz beef chuck or stewing beef, cut into 1/2-inch cubes
02 - 2 slices smoked bacon, diced
→ Vegetables
03 - 1 lb potatoes, peeled and diced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 carrots, diced
07 - 2 celery stalks, diced
→ Dairy
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter
→ Liquids
10 - 4 cups beef broth
11 - 1/2 cup whole milk
→ Spices and Seasonings
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon freshly ground black pepper
15 - 1/2 teaspoon kosher salt, or to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Freshly ground black pepper, to taste
# How-To:
01 - In a large pot or Dutch oven, cook the diced smoked bacon over medium heat until crisp and the fat has fully rendered. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Working in batches if needed, add the beef cubes to the bacon fat in a single layer. Sear without disturbing for about 2 minutes per side until deeply browned on all surfaces, approximately 4 to 5 minutes total. Remove the beef and set aside with the reserved bacon.
03 - Melt the butter in the same pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté, stirring occasionally, until the vegetables have softened and the onions become translucent, about 5 minutes.
04 - Stir in the diced potatoes, smoked paprika, dried thyme, salt, and black pepper. Cook for 2 minutes, allowing the spices to bloom and coat the vegetables evenly.
05 - Return the seared beef and crispy bacon to the pot. Pour in the beef broth and stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer for 25 minutes, or until the beef is fork-tender and the potatoes are cooked through.
06 - Pour in the heavy cream and whole milk, stirring gently to incorporate. Simmer uncovered for an additional 10 minutes, stirring occasionally, until the broth thickens slightly and becomes creamy.
07 - Remove from heat and taste the broth. Add additional salt and black pepper as needed to balance the flavors.
08 - Ladle the hot soup into bowls. Garnish each serving with chopped fresh parsley and an extra pinch of freshly ground black pepper. Serve immediately.
# Expert Tips:
01 -
- The double hit of smoked bacon and smoked paprika gives this soup a campfire depth that feels like it cooked all day.
- Mashing a few potatoes right in the pot creates a silky texture without needing a blender or any extra dishes.
02 -
- Do not rush the beef searing step because that brown crust is where half the flavor lives.
- If you add the cream while the soup is still at a hard boil it can break, so always reduce the heat first.
03 -
- Mash about six or seven potato pieces against the side of the pot right before adding the cream for an instant thickness boost with zero extra effort.
- Let the bacon fat cool just slightly before adding the beef so the sugar in the bacon does not burn and turn bitter on the sear.