The Beef Soup with Carrots and Radish Recipe is a heartwarming, savory bowl that warms you from the inside out. Combining tender, slow-simmered beef with the natural sweetness of carrots and the gentle bite of daikon radish, this soup offers a beautiful balance of flavors and textures. Perfect for cozy nights or when you need a nourishing pick-me-up, it’s a dish that feels both comforting and refreshingly light, showcasing how simple ingredients can come together brilliantly in one pot.
Ingredients You’ll Need
Each ingredient in this Beef Soup with Carrots and Radish Recipe plays a crucial role in creating a rich, flavorful broth that’s both satisfying and vibrant. From the savory depth of beef to the bright notes of fresh vegetables, these essentials are easy to find but bring so much character to the dish.
- Beef shank or stew beef (1½ pounds): Bone-in is preferred for maximum flavor and richness in the broth.
- Water (8 cups): The base that transforms the beef and vegetables into a hearty soup.
- Carrots (2 large, peeled and cut): Adds natural sweetness and vibrant color.
- Daikon radish (1, peeled and sliced): Provides a mild, slightly sweet root taste and tender texture.
- Onion (1 small, halved): Infuses subtle aromatic depth and sweetness.
- Garlic cloves (4, smashed): Brings warmth and a rich, pungent undertone.
- Ginger (1-inch piece, sliced): Adds fresh, zesty brightness that elevates the broth.
- Soy sauce (2 tablespoons): Enhances savory umami notes and rich color.
- Salt and pepper: Essential for seasoning and balancing all the flavors.
- Green onions (2, sliced, for garnish): Adds a fresh, crisp finish and pop of green.
- Optional: fresh cilantro or a dash of sesame oil: For an extra layer of flavor if desired.
How to Make Beef Soup with Carrots and Radish Recipe
Step 1: Prepare and Simmer the Beef
Start by placing the beef and water in a large pot and bringing it to a boil. Skim off any foam that collects on top to keep your broth clear and clean-tasting. Then add the halved onion, smashed garlic, sliced ginger, and soy sauce for depth and aromatic complexity. Lower the heat to a gentle simmer, cover the pot, and let everything cook slowly for 1½ to 2 hours until the beef becomes wonderfully tender and the broth is infused with all those rich flavors.
Step 2: Remove Aromatics and Add Vegetables
Once the beef is tender, fish out the onion, garlic, and ginger with a slotted spoon, leaving behind only the clear, flavorful broth and meat. Then add the chunky carrots and daikon radish slices into the pot. These vegetables take about 25 to 30 minutes to soften perfectly, soaking up the savory broth while releasing their subtle sweetness. This step adds beautiful texture and bright visual appeal to the soup.
Step 3: Season and Serve
Final seasoning is key. Taste your soup and add salt and pepper as needed to balance the flavors to your liking. When you’re happy with the taste, ladle the soup into bowls, making sure each bowl gets a generous amount of tender beef and vegetable chunks. Garnish with freshly sliced green onions and, if you want, a sprinkle of fresh cilantro or a dash of sesame oil for an irresistible aromatic finish.
How to Serve Beef Soup with Carrots and Radish Recipe
Garnishes
Simple garnishes like green onions add a crisp freshness that cuts through the hearty broth beautifully. Cilantro can bring a delightful herbal note, while a drizzle of toasted sesame oil introduces a warm, nutty aroma that makes every spoonful feel special.
Side Dishes
This soup pairs wonderfully with steamed jasmine rice or a light bowl of noodles, making the meal complete and satisfying. For a crunchy contrast, try serving it alongside pickled vegetables or crusty bread to soak up every last drop of that luscious broth.
Creative Ways to Present
For a festive touch, serve the soup in rustic bowls topped with a sprinkle of toasted sesame seeds or a wedge of lime to add a subtle tang. You can also portion the beef and veggies separately on a platter so guests can customize their bowls, adding broth as they go. It’s a fun, interactive way to enjoy this comforting classic!
Make Ahead and Storage
Storing Leftovers
After enjoying your Beef Soup with Carrots and Radish Recipe, store any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making the next day’s meal even more satisfying.
Freezing
This soup freezes beautifully. Allow it to cool completely, then transfer to freezer-safe containers. It will keep well for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the soup slowly on the stovetop over medium heat, stirring occasionally until warmed through. If the broth has thickened, simply add a splash of water or broth to restore its comforting consistency.
FAQs
Can I use regular radishes instead of daikon in this Beef Soup with Carrots and Radish Recipe?
Yes! While daikon radish offers a mild sweetness and tender texture, regular red radishes can be used for a sharper, more peppery kick. Just keep in mind that they cook quicker and have a slightly different flavor profile.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, especially if you use gluten-free soy sauce or tamari. It’s a great option for those avoiding gluten but wanting a rich, flavorful broth.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef first for extra flavor, then add all ingredients to the slow cooker. Cook on low for 6 to 8 hours or on high for about 4 hours until the beef is tender and the vegetables are soft.
What cut of beef is best for this recipe?
Beef shank or stew beef with bones is preferred because the bones add a wonderful depth and richness to the broth. If you cannot find bone-in, boneless stew beef will still work well.
Can I add other vegetables to this soup?
Yes! Feel free to add vegetables like potatoes, celery, or even mushrooms for extra heartiness. Just keep in mind that cooking times may vary depending on the vegetable.
Final Thoughts
If you’re looking for a comforting bowl that’s packed with flavor, texture, and wholesome goodness, give this Beef Soup with Carrots and Radish Recipe a try. It’s one of those dishes that feels like a warm hug on a plate, and once you make it, you’ll find yourself reaching for it again and again. Dive in and enjoy the magic of simple ingredients coming together to create something truly special.
Print
Beef Soup with Carrots and Radish Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This hearty Beef Soup with Carrots and Radish combines tender beef shank simmered slowly with aromatic ginger, garlic, and soy sauce, creating a flavorful Asian-inspired broth. The addition of sweet daikon radish and carrots adds gentle sweetness and texture, making this comforting soup perfect for chilly days or a nourishing meal.
Ingredients
Beef and Broth
- 1½ pounds beef shank or stew beef (bone-in preferred)
- 8 cups water
- 1 small onion (halved)
- 4 garlic cloves (smashed)
- 1-inch piece of ginger (sliced)
- 2 tablespoons soy sauce
- Salt and pepper to taste
Vegetables
- 2 large carrots (peeled and cut into thick chunks)
- 1 daikon radish (peeled and sliced into thick rounds or half-moons)
Garnish and Optional Ingredients
- 2 green onions (sliced, for garnish)
- Optional: fresh cilantro or a dash of sesame oil for added flavor
Instructions
- Prepare the Beef and Broth:
In a large pot, combine beef and water, bringing to a boil. Skim off any foam that appears to ensure a clear broth. Add onion, smashed garlic, sliced ginger, and soy sauce. Reduce the heat to low, cover, and allow to simmer gently for 1½ to 2 hours until the beef becomes tender.
- Remove Aromatics:
After simmering, use a slotted spoon to remove the onion, garlic, and ginger pieces from the pot, leaving the flavorful broth behind.
- Cook the Vegetables:
Add the peeled, chunked carrots and sliced daikon radish to the pot. Continue to simmer for another 25 to 30 minutes until the vegetables are tender but not mushy.
- Season and Serve:
Adjust seasoning by adding salt and pepper to taste. Serve the soup hot, garnished with sliced green onions and optionally fresh cilantro or a dash of sesame oil for added depth of flavor.
Notes
- For a clearer broth, blanch the beef in boiling water for 5 minutes and rinse before starting the soup.
- Daikon radish adds a mild sweetness; if unavailable, regular red radishes can be used but will provide a sharper flavor.
