Soups & Stews
Martha Stewart's beef soup recipe delivers the kind of rich, slow-simmered depth that transforms a simple pot of broth into a restaurant-worthy centerpiece. The secret lies in properly browning the beef and reducing the broth to concentrate flavors—techniques that elevate this classic comfort dish. Every spoonful reveals layers of savory meat, tender vegetables, and aromatic herbs, all balanced by a crispy celery crown that adds textural contrast.
This recipe begins with searing beef chuck in batches to develop a deep, caramelized crust before removing it to build flavor in the pot. The vegetables—carrots, celery, and onions—are sautéed until softened, while garlic and thyme infuse the broth with warmth.
Simmering for 1.5 hours on low heat ensures the meat becomes fork-tender while the broth reduces to a velvety consistency, perfect for soaking up every bite.
The finishing touch is the crispy celery crowns, which add a satisfying crunch and visual appeal. These delicate garnishes are made by quickly frying thin celery slices until golden, then draping them over the soup like edible flowers.
The result is a dish that’s as beautiful as it is comforting—ideal for cozy evenings or special gatherings where presentation matters just as much as taste.
Serve with crusty bread to soak up the rich broth, and don’t forget a sprinkle of fresh parsley for brightness. This is the kind of soup that tastes even better the next day, making it perfect for meal prep or feeding a crowd.
Let’s get started on a recipe that’s as timeless as it is impressive.
Ingredients for beef soup recipe martha stewart
Sixteen ingredients crafting Martha Stewart's legendary beef soup with restaurant-worthy depth and crispy celery crowns.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 3 lb | Cut into 1-inch cubes, trimmed of fat |
| Yellow Onion 🧅 | 2 whole | Medium size, sliced into half-moons |
| Carrots 🥕 | 4 whole | Medium size, peeled and cut into chunks |
| Celery Stalks 🧄 | 6 whole | Thick stalks, cut into 2-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Peeled and lightly crushed |
| Fresh Thyme 🌿 | 2 tbsp | Leaves only, stems discarded |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Beef Broth 💧 | 8 cups | Low-sodium preferred |
| Dry Red Wine 🍷 | 1 cup | Bold variety like Cabernet Sauvignon |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for browning |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Flour 🌾 | 2 tbsp | All-purpose, for coating celery |
The beef chuck is non-negotiable here—look for well-marbled cuts at Whole Foods or your local butcher. Pre-cut cubes save time, but if buying a whole roast, trim excess fat and cube yourself for better texture. Costco often has excellent prices for beef chuck, and the vacuum-sealed packages keep beautifully. For the celery crowns, select thick, firm stalks—they hold their shape better during frying. The fresh thyme and parsley should smell vibrant, not wilted or dried out, so buy them last if you're shopping at a regular grocery store.
No beef broth? Homemade chicken broth with a splash of soy sauce works in a pinch, though the flavor will differ slightly. Substitute red wine with extra beef broth plus a splash of balsamic vinegar for depth. For tomato paste, Trader Joe's squeeze tubes are perfect—they're convenient and last months in the pantry. The celery crowns require patience: slice stalks paper-thin (use a mandoline if you have one), then coat lightly with flour before frying. If you're short on time, skip the crowns and garnish with extra parsley instead—it's still delicious.
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. For meal prep, double the recipe and freeze half—perfect for busy weeknights. The celery crowns are best served immediately, but you can reheat them briefly in a dry skillet if needed. Leftovers reheat beautifully on the stovetop or in the microwave, just add a splash of broth to prevent drying out.
Why You'll Love This Recipe
- Slow-Simmer Magic: The chuck roast practically melts into tender perfection—no fancy cuts needed. Honestly, I’ve used the same tough piece of beef for years, and this method turns it into something restaurant-worthy with zero effort.
- Garlic-Glazed Depth: That caramelized garlic at the bottom? Pure flavor gold. The onions and celery soften into a sweet, savory base, but it’s the garlic—sizzled until it’s just shy of burning—that makes this soup ridiculously good.
- Leftovers That Shine: Make a double batch and thank me later. The flavors only get richer overnight, and I’ve reheated these leftovers for days without a single complaint. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: You’re feeding a crowd for less than takeout—no joke. The chuck roast stretches across meals, and the veggies (onion, carrots, celery) are pantry staples that won’t break the bank. My wallet and my family approve.
Step-by-step instructions for Martha Stewart's beef soup
Here's the method that delivers rich, slow-simmered beef with crispy celery crowns—just like Martha's.
Sear the Beef for Deep Flavor
Heat the 0.25 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add the 3 lb beef chuck roast cut into 1-inch cubes and sear for 3-4 minutes per side until deeply browned. This step builds the foundation of flavor through the Maillard reaction.
As you sear, remove the beef and set aside. Don't crowd the pan—this prevents proper browning. You'll know it's ready when the beef develops a rich mahogany crust. The rendered fat will create a flavorful base for your soup later.
Build the Vegetable Base
In the same Dutch oven, add 1 whole yellow onion sliced into half-moons, 4 whole carrots cut into chunks, and 6 whole celery stalks cut into 2-inch pieces. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and develop color.
Add the 6 peeled and lightly crushed garlic cloves and cook for another 1 minute until fragrant. This quick cooking preserves their delicate flavor. Sprinkle with 1.5 tsp salt and 1 tsp black pepper, then stir in the 2 tbsp tomato paste and cook for 30 seconds to develop its rich flavor.
Deglaze and Simmer the Soup
Pour in the 1 cup dry red wine and scrape up all the browned bits from the bottom of the pot. This deglazing captures all the flavor you've built. Let it simmer for 3-4 minutes until the wine reduces by half and its alcohol smell dissipates.
Add the seared beef back to the pot along with the 8 cups beef broth and 2 tbsp fresh thyme leaves. Bring to a gentle boil, then reduce heat to low and cover partially. Simmer for 2-2.5 hours until the beef is fork-tender and falls apart easily.
Prepare the Crispy Celery Crowns
While the soup simmers, prepare the celery crowns. Cut the remaining 6 celery stalks into 1-inch pieces and toss with 2 tbsp flour in a bowl until evenly coated. Heat 2 tbsp olive oil in a skillet over medium-high heat until hot but not smoking.
Fry the floured celery in batches for 2-3 minutes per batch until golden brown and crispy. They should be tender inside with a crisp exterior. Drain on paper towels and set aside. These crispy crowns add texture contrast to the rich soup.
Finish and Serve
Once the beef is tender, skim off any excess fat from the surface of the soup. Stir in the 0.25 cup chopped fresh parsley and adjust seasoning if needed. Ladle the soup into bowls and top each serving with 2-3 crispy celery crowns.
Serve immediately with crusty bread for dipping. The contrast of tender beef, rich broth, and crispy celery creates a perfect balance of textures and flavors. Each bite should deliver layers of depth from the slow cooking process and the satisfying crunch from the celery crowns.
Pro Tips For Making Beef Soup Recipe Martha Stewart
- Brown the Chuck Twice: I learned this the hard way—rushing the beef chuck in one go leaves it gray inside. After searing it on all sides until deeply browned, pull it out, then put the pot back on high heat for 2-3 minutes to crisp any stuck bits. That extra step builds flavor you won’t get otherwise.
- Cut Celery Sticks Long: Short celery pieces disappear into mush. For Martha’s stew, cut them into 3-inch sticks—they’ll hold shape, distribute flavor evenly, and look better in the bowl. (Yes, even if it means extra chopping.)
- Don’t Rush the Low Simmer: This isn’t the time to speed things up. After the initial sear, keep the heat at a true simmer (tiny bubbles, occasional gentle rolls) for 2.5–3 hours. Any hotter, and you’ll end up with tough meat and cloudy broth.
- Use Frozen Garlic for Safety: Fresh garlic burns easily, and you’ll be distracted. Toss in 4 cloves of frozen garlic (no need to thaw) in the last 30 minutes—it infuses flavor without risking bitter notes. (I was skeptical until I tried it.)
Make-ahead tips for this dish
Prep Ahead for Flavor
Start by prepping all your vegetables the night before—slice the onions, carrots, and celery into even pieces and store them in airtight containers in the fridge. The beef can be cubed and refrigerated for up to 24 hours before cooking, though I recommend searing it fresh for maximum flavor.
This head start means you'll only need to focus on the cooking process when it's time to make the soup. 💡
Broth Reduction Shortcut
Save time by reducing your broth ahead of time. Simmer 8 cups beef broth uncovered in a pot for 30-45 minutes until reduced by about 25%. Store it in the fridge, then reheat it gently before adding to the soup. This concentrated broth adds depth without requiring extra simmering time later. Just
Celery Crown Prep
Prepare the celery crowns a day ahead for convenience. Cut the celery into thin slices and toss with flour, then store in a sealed container. When ready to cook, simply heat oil and fry them fresh—they'll still be crispy and delicious. If you're short on time, skip the crowns and garnish with extra parsley instead. The soup will still be flavorful and satisfying. ✨
Freezer-Friendly Components
Make this soup truly make-ahead by freezing components separately. The fully cooked soup (without celery crowns) freezes beautifully for up to 3 months. Store in quart-sized freezer bags with 1-inch headspace to prevent freezer burn.
Thaw overnight in the fridge before reheating. The celery crowns can be fried fresh when needed, or frozen on a tray before bagging for quick reheating. ❄️
Slow Cooker Adaptation
For hands-off cooking, use a 6-quart slow cooker on low for 6-8 hours after searing the beef and sautéing the vegetables. Transfer everything to the slow cooker, add the broth and wine, then cover and cook.
The celery crowns can still be prepared fresh before serving. This method is perfect for busy days when you want to come home to a fully cooked meal. 🔥
Garnish Assembly Line
Set up a garnish station when serving. Keep the crispy celery crowns, chopped parsley, and crusty bread all within easy reach. This makes it simple to assemble bowls quickly when guests arrive.
I like to place the celery crowns on a small plate with tongs for easy access—everyone can add their own topping. This keeps the soup looking fresh and inviting. 💫
Nutrition facts
Frequently asked questions
Why does Martha Stewart's recipe use red wine in beef soup?
The 1 cup dry red wine adds depth and complexity that beef broth alone can't match. The alcohol evaporates during cooking, leaving behind rich, fruity notes that complement the beef's savory flavor. A bold variety like Cabernet Sauvignon works best—its tannins help tenderize the meat while adding layers of flavor.
Can I substitute beef chuck with a different cut?
While beef chuck is ideal for its marbling and tenderness, you can use chuck roast or short ribs in a pinch. Avoid lean cuts like sirloin—they won't become tender enough during the 2-2.5 hour simmer. If using short ribs, reduce cooking time to 1.5 hours to prevent them from falling apart.
How do I make the celery crowns crispier?
For extra-crispy celery crowns, slice the stalks paper-thin (use a mandoline if needed) and pat them completely dry before frying. Heat the oil to 350°F and fry in small batches—overcrowding lowers the temperature and makes them soggy. Drain on a wire rack instead of paper towels to maintain crispness.
Can I make this soup in an Instant Pot?
Yes! Sear the beef as directed, then sauté the vegetables. Add all remaining ingredients (including wine and broth) and cook on high pressure for 45 minutes, then natural release. The celery crowns should be made fresh and added just before serving. The Instant Pot version will be slightly less reduced but still deeply flavorful.
What if my soup tastes too salty?
If the broth tastes too salty, add 1 cup cold water or beef broth to dilute the flavor. For a more elegant fix, stir in 1 tbsp tomato paste and simmer for 5 minutes—it absorbs excess salt while adding richness. Avoid adding more liquid if you're aiming for Martha's signature concentrated flavor.