What can you make with beef for soup?

Beef contributes a deeper savoury flavour and a more substantial texture, especially when browned before the liquid is added. Ground beef disperses that flavour through the pot, while larger pieces make a stew feel more like a full meal. It also brings fat, so you may need to skim or drain some after cooking. Beans and vegetables can still provide most of the volume, but beef gives the broth a richer backbone.

Brown ground beef first, then drain excess fat before adding stock or tomatoes. For stews, use a suitable braising cut and cook it gently until tender rather than boiling it hard. Keep vegetables in pieces large enough to hold their shape, and add quick-cooking ingredients later so they do not turn soft while the beef finishes. Taste for salt at the end, since stock, tomatoes, beans, and chili seasonings can all add more than expected.

A bean- or lentil-based chili, such as Lentil Chili or Two Bean Chili, is a reliable choice because it thickens well and reheats without losing its structure. Ground Beef Stew and Slow Cooker Hamburger Stew also suit batch cooking, particularly if you want a meal that can be portioned for the next day. Keep pasta-based Chili Tomato Macaroni separate if possible, because macaroni continues absorbing broth in the refrigerator. Cool leftovers promptly, refrigerate them in shallow containers, and reheat until steaming.