This Heritage-Style Hearty Beef and Macaroni Soup is a timeless, comforting dish passed down through generations. Rich with tender beef, wholesome vegetables, and soft macaroni in a deeply flavorful broth, itās the kind of soup that warms both the body and the soul.
Ingredients
- 1 lb (450 g) beef stew meat, cut into small cubes
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups beef broth or water
- 1 cup canned crushed tomatoes or tomato sauce
- Ā¾ cup small macaroni (elbow or ditalini)
- 1 tsp salt (adjust to taste)
- Ā½ tsp black pepper
- Ā½ tsp paprika
- Ā½ tsp dried thyme
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
Instructions
- Brown the beef
Heat the oil in a large pot over medium-high heat. Add the beef cubes in batches and brown them on all sides. This step builds deep, rich flavor. Remove the beef and set aside. - Build the soup base
In the same pot, add the chopped onion, carrots, and celery. Cook for 4ā5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 seconds until fragrant. - Simmer the soup
Return the browned beef to the pot. Pour in the beef broth, add crushed tomatoes, salt, black pepper, paprika, thyme, and the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45ā60 minutes, until the beef is tender. - Add the macaroni
Stir in the macaroni and continue cooking uncovered for 8ā10 minutes, stirring occasionally, until the pasta is tender. - Finish and serve
Remove the bay leaf, stir in the fresh parsley, and adjust seasoning to taste. Let the soup rest for a few minutes before serving hot.
āØ Tip: If storing leftovers, cook the macaroni separately and add it to each bowlāthis keeps the pasta from absorbing too much broth.
