Beef Soup with Carrots and Radish Recipe
Get ready to fall head over heels for the soul-soothing comfort of Beef Soup with Carrots and Radish! Tender chunks of beef, sweet carrots, and delicate daikon radish luxuriously simmer together until the broth is impossibly savory and rich. This Asian-inspired classic proves that simple ingredients, cooked slowly, make for the most nourishing, memorable meals. Whether you’re hunting for a cozy weeknight dinner or a show-stopping centerpiece for family gatherings, this soup always hits the spot and warms every heart at the table.
Ingredients You’ll Need
The beauty of this soup comes from its straightforward, honest ingredients. Each one truly matters—every aromatic, every veggie, and of course, the beef itself, lends a unique texture, color, and depth of flavor to every spoonful.
- Beef shank or stew meat (1.5 lbs): Go for big, meaty chunks; bone-in is fabulous for extra flavor, but boneless works just fine for a lighter broth.
- Water (8 cups): The base for your broth! Start with cold water for the clearest soup.
- Oil (1 tablespoon): Helps sear the aromatics and beef, building that first layer of flavor.
- Garlic (2 cloves, smashed): Smashed, not minced, so they gently infuse the broth.
- Onion (1 medium, halved): Adds sweetness and depth once browned.
- Carrots (2 large, chunked): Sweet, colorful, and softens beautifully in the simmering soup.
- Daikon radish (1, peeled and thickly sliced): Adds a mild, peppery taste and soaks up the broth’s flavor, making every bite extra special.
- Soy sauce (1 tablespoon): Savory depth and just a touch of umami goodness.
- Fish sauce (1 tablespoon, optional): If you love a little punchy flavor, this is your secret weapon.
- Salt (1 teaspoon): Brings every ingredient to life.
- Black pepper (1/2 teaspoon): A subtle kick to the broth.
- Chopped green onions and cilantro (for garnish): Freshness and a pop of color for your final bowl.
How to Make Beef Soup with Carrots and Radish
Step 1: Sauté the Aromatics
Let’s start by building that flavor foundation! Heat the oil in a large pot over medium-high heat. Add the garlic and onion, and sauté for 2–3 minutes until they’re golden and your kitchen smells absolutely incredible. This sets the mood for the soup and ensures a richer broth from the very beginning.
Step 2: Brown the Beef
Add your chunks of beef shank or stew meat directly into the pot. Sear them on all sides until they’ve picked up a gorgeous brown color, about 5 minutes. Don’t rush this step—those browned bits mean flavor! Searing locks in juiciness and gives your Beef Soup with Carrots and Radish a deep, developed taste.
Step 3: Build the Broth
Pour in 8 cups of water, making sure to scrape up any flavorful bits from the bottom. Bring it all to a boil. As the soup heats up, you’ll notice a foamy layer rise to the top—simply skim this off with a spoon for a beautifully clear soup. Reduce the heat to low, partially cover, and let it simmer for 1.5 to 2 hours. Slow simmering is magical: it transforms tough beef into melt-in-your-mouth morsels and builds a broth worth dreaming about.
Step 4: Add Carrots, Radish & Flavorings
It’s time to give your soup color, sweetness, and a little pep. Toss in the carrot chunks and daikon radish rounds. Add soy sauce, fish sauce (if you like it), salt, and black pepper. Simmer for another 20–30 minutes until the veggies are soft and the flavors have melded. Your patience is about to pay off: the daikon becomes almost buttery, while the carrot infuses the soup with its natural sweetness.
Step 5: Taste and Finish
Give your Beef Soup with Carrots and Radish a final taste—add a pinch more salt or pepper if you wish. Serve hot, ladled into generous bowls and topped with a handful of chopped green onions and cilantro for a burst of freshness and color.
How to Serve Beef Soup with Carrots and Radish
Garnishes
Never underestimate the power of a good garnish! Right before serving, shower your Beef Soup with Carrots and Radish with plenty of chopped green onions and fresh cilantro. Not only do they look beautiful, but their brightness balances every savory spoonful, offering little flecks of freshness throughout the meal.
Side Dishes
If you want to make this soup into a complete meal, serve it alongside a bowl of steamed white rice—it’s traditional and perfect for soaking up the flavorful broth. Lightly pickled veggies or kimchi can add a lively, tangy contrast, while a small plate of crunchy crackers or baguette makes the soup even cozier on chilly days.
Creative Ways to Present
Make it fun and festive! Try ladling Beef Soup with Carrots and Radish into small individual clay pots or wide, shallow bowls so everyone can admire the colorful veggies and rich broth. For gatherings, set out a “garnish bar”—think fresh chilies, extra herbs, and a wedge of lime—so everyone can customize their bowls to their liking.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Soup with Carrots and Radish is a true treat. Let the soup cool to room temperature, then transfer it to airtight containers. Stash it in the fridge for up to four days—the flavors deepen as it sits, making it even more delicious the next day.
Freezing
For longer storage, fill freezer-safe containers with cooled soup, leaving room at the top for expansion. Freeze for up to three months. When you’re craving comfort food in a hurry, just thaw and enjoy—no loss of flavor or texture, as long as you reheat gently!
Reheating
To reheat, pour the chilled or thawed soup into a pot and warm over medium-low heat until hot but not boiling. This slow approach keeps the beef perfectly tender and prevents the veggies from overcooking. Just top with fresh herbs right before serving and your Beef Soup with Carrots and Radish will taste as though it’s straight from the stovetop.
FAQs
Can I use a different cut of beef?
Absolutely! Beef brisket, short ribs, or even oxtail add fantastic body and richness to the broth. Just keep in mind that any cut with connective tissue will need a nice, slow simmer for the most tender results in your Beef Soup with Carrots and Radish.
Is fish sauce necessary?
Not at all—in fact, it’s listed as optional. Fish sauce adds a subtle, savory umami depth, but if you’re not a fan or need to keep the soup extra simple, just skip it or use a splash of extra soy sauce instead.
How do I make this soup spicier?
Want a little more heat? Toss in a couple of sliced fresh chilies during the simmering stage, or simply sprinkle chili flakes on top of your finished Beef Soup with Carrots and Radish. Customize to your taste!
Can I make this in a slow cooker?
You sure can! Sauté the aromatics and beef first for best flavor, then transfer to your slow cooker. Add all the other ingredients and set on low for 7–8 hours or high for 4–5 hours. The beef will be irresistibly tender and the flavors wonderfully melded.
What’s the best way to clarify the broth?
For an extra clear broth, make sure to thoroughly skim any foam after the soup comes to a boil. Some folks also strain the finished broth through a sieve or cheesecloth before adding the veggies, but this is just a bonus for special occasions!
Final Thoughts
I truly hope you’ll give Beef Soup with Carrots and Radish a try—you’ll be rewarded with a dish that feels like a warm hug in a bowl. It’s perfect whether you’re cooking for loved ones or treating yourself to a little comfort. Trust me, once you taste that savory, vibrant broth, you’ll want to make it again and again!
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Beef Soup with Carrots and Radish Recipe
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a hearty and flavorful bowl of Beef Soup with Carrots and Radish, a comforting Asian-inspired dish that is perfect for a cozy meal. This clear broth soup is filled with tender beef, sweet carrots, and mild daikon radish, simmered to perfection with aromatic spices. Serve it hot with a garnish of fresh green onions and cilantro for a satisfying dining experience.
Ingredients
- 1.5 lbs (680g) beef shank or stew meat (cut into large chunks)
- 8 cups water
- 1 tablespoon oil
- 2 cloves garlic (smashed)
- 1 medium onion (halved)
- 2 large carrots (cut into chunks)
- 1 daikon radish (peeled and sliced into thick rounds)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped green onions and cilantro for garnish
Beef Soup:
Instructions
- Sear Beef: In a large pot, heat oil and sauté garlic and onion until fragrant. Sear beef on all sides.
- Simmer: Pour in water, bring to a boil, then reduce heat. Simmer for 1.5-2 hours until beef is tender.
- Add Vegetables: Add carrots, radish, soy sauce, fish sauce, salt, and pepper. Simmer for another 20-30 minutes.
- Serve: Adjust seasoning if needed. Garnish with green onions and cilantro. Serve hot.
Notes
- This soup can be made in advance and tastes even better the next day.
- Serve with steamed rice or enjoy on its own as a light, comforting meal.
- Use bone-in beef for a richer broth.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
