Hearty Brussels Sprout and Beef Soup with Bacon

This Brussels Sprout and Beef Soup with Bacon is a rich, comforting dish that combines tender beef, caramelized vegetables, and nutty Brussels sprouts in a savory broth. Perfect for chilly evenings or hearty meals, this soup is packed with flavor and nutrients. With optional potatoes and a touch of red wine, it’s customizable to your taste and sure to satisfy!

Prep Time

• 15 minutes

Cook Time

• 1 hour

Total Time

• 1 hour 15 minutes

Servings

• 6–8 servings

Ingredients

• 1 lb beef chuck or stew meat, cut into bite-sized pieces
• 1 lb Brussels sprouts, trimmed and halved
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups beef broth
• 1 cup diced tomatoes (optional)
• 2 medium potatoes, peeled and diced (optional)
• 1 bay leaf
• 1 tsp dried thyme
• ½ tsp rosemary
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• ½ cup red wine (optional, substitute with extra beef broth for deglazing)

Instructions

Step 1: Prep Ingredients

1. Trim and halve the Brussels sprouts. Dice the onion, carrots, and celery. Mince the garlic and chop the beef into bite-sized chunks.

Step 2: Brown the Beef

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the beef pieces in batches to avoid overcrowding. Sear them until golden brown on all sides, about 3–4 minutes per batch . Remove the beef from the pot and set aside.

Step 3: Sauté the Aromatics

1. In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes , or until softened and slightly caramelized.
2. Stir in the minced garlic and cook for another 30 seconds , just until fragrant.

Step 4: Deglaze & Simmer

1. If using red wine, pour it into the pot to deglaze. Use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pot.
2. If skipping the wine, add a splash of beef broth instead to deglaze the pot.
3. Return the seared beef to the pot. Add the Brussels sprouts, diced tomatoes (if using), potatoes (if using), bay leaf, thyme, rosemary, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in the beef broth, ensuring all ingredients are submerged. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45 minutes , or until the beef is tender and the flavors have melded together.

Step 5: Adjust and Serve

1. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
2. Remove the bay leaf before serving.
3. Ladle the soup into bowls and garnish with fresh parsley or crispy bacon bits (optional).

Pro Tips

• Make Ahead: This soup tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days .
• Freezer-Friendly: Freeze the soup (without potatoes, as they can become mushy) for up to 3 months . Thaw overnight in the refrigerator and reheat gently on the stovetop.
• Add Bacon: For extra smokiness, cook chopped bacon at the start, remove it, and use the rendered fat to brown the beef. Crumble the bacon and sprinkle it on top before serving.
• Customize: Add other hearty vegetables like parsnips, turnips, or kale for variety.

Nutrition Facts (Per Serving, based on 8 servings)

• Calories: 280
• Protein: 20g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 5g
• Sugar: 6g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Why You’ll Love This Recipe

This Brussels Sprout and Beef Soup with Bacon is a hearty, wholesome dish that’s perfect for feeding a crowd or enjoying cozy nights at home. The combination of tender beef, caramelized vegetables, and nutty Brussels sprouts creates a depth of flavor that’s both satisfying and comforting. Whether you’re a fan of red wine or prefer a family-friendly version, this soup is versatile and easy to customize.

Ready to make this delicious, filling soup? Grab your ingredients and get ready to savor a bowl of hearty goodness—it’s comfort food with a nutritious twist!