Beef Soup Bones with Meat: A Delicious & Easy Soup Recipe
A warm and comforting soup made with beef soup bones, packed with flavor and perfect for a chilly evening.
Ingredients
- 2-3 lbs beef soup bones
- 1 tbsp apple cider vinegar
- 6 cups water
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 onion diced
- 1.5 lbs potatoes chopped
- 4 carrots diced
- 1 cup tomato sauce
- 2 tbsp Worcestershire sauce
- 1 tsp fish sauce optional
- 2 bay leaves
- 1 tbsp salt
- 1 tsp pepper
- 3 tbsp tapioca or arrowroot starch dissolved in 2-3 tbsp water
Instructions
- Brown the Soup Bones (Optional): Preheat oven to 400°F (200°C). Roast bones for 30-40 minutes, flipping halfway.
- Simmer the Bones: Place bones in a stockpot, add vinegar and water. Boil, then simmer for 2-4 hours.
- Sauté Aromatics: Sauté garlic and onion in olive oil until softened.
- Add Vegetables and Seasonings: Remove bones, add potatoes, carrots, tomato sauce, Worcestershire sauce, fish sauce (if using), bay leaves, salt, and pepper to the broth. Simmer for 15-20 minutes.
- Shred the Meat: Shred meat from the cooled bones.
- Thicken Soup: Dissolve starch in water and whisk into soup. Cook until thickened.
- Combine and Serve: Add shredded beef back to soup, heat through, and serve.
Notes
Roast the bones for richer flavor. Add red pepper flakes for heat. Include other vegetables like celery or bell peppers. Use fresh herbs like parsley or thyme. Make it in an Instant Pot or slow cooker. Adapt for Paleo/Whole30 or Vegetarian/Vegan diets (see Tips and Variations section).