Hearty Beef & Wild Rice Soup 

Hearty Beef & Wild Rice Soup 🍲

Warm up with this rich, comforting Beef & Wild Rice Soup—tender chunks of beef, earthy wild rice, and savory vegetables in a flavorful broth. Perfect for chilly days!

Ingredients

*(Serves 6-8)*

• 1 lb stew beef (or sirloin), cut into small cubes

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 3 carrots, diced

• 3 celery stalks, diced

• 8 oz mushrooms, sliced (optional)

• 1 cup wild rice blend (or brown rice)

• 6 cups beef broth (low-sodium preferred)

• 2 cups water

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 1 tbsp Worcestershire sauce

• 1/2 cup heavy cream or half-and-half (optional, for creaminess)

• Salt & black pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Sear the Beef:

   • Heat olive oil in a large pot/Dutch oven over medium-high heat.

   • Season beef with salt and pepper, then brown on all sides (about 5 min). Remove and set aside.

2. Sauté Veggies:

   • In the same pot, add onion, garlic, carrots, celery, and mushrooms (if using). Cook 5-6 min until softened.

3. Simmer Soup:

   • Return beef to the pot. Add wild rice, broth, water, thyme, rosemary, bay leaves, and Worcestershire sauce.

   • Bring to a boil, then reduce heat to low. Cover and simmer 45-50 min (or until rice is tender).

4. Finish & Serve:

   • Stir in cream (if using) and adjust seasoning. Discard bay leaves.

   • Garnish with fresh parsley and serve with crusty bread.

Tips

🔹 Slow Cooker Option: Brown beef and sauté veggies first, then transfer to a slow cooker with remaining ingredients (except cream). Cook on LOW 6-8 hrs or HIGH 3-4 hrs. Add cream at the end.
🔹 Thicker Soup? Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into soup, and simmer 5 min.
🔹 Vegetarian Swap: Use mushrooms + lentils instead of beef, and vegetable broth.

This soup is freezer-friendly and tastes even better the next day! Would you prefer it creamy or classic broth-style? 😊