This low-carb soup consists of tender beef chuck and sliced mushrooms simmered in a savory beef bone broth base. The preparation involves searing the beef to develop flavor before slow-simmering the meat with garlic and thyme until tender. The result is a clean, savory soup made with simple ingredients.

About This Recipe

To prepare the soup, the beef is seared at a high temperature to achieve a browned exterior before bone broth is added to the pot for the simmering process. This method allows the meat to become tender while the broth maintains its clarity, avoiding the thick consistency of a traditional stew. It is important to add the sliced mushrooms during the final stage of cooking to ensure they maintain their structure and absorb the herbal notes of the thyme.

The flavor relies on the depth of the rich bone broth combined with the natural umami of the mushrooms and seared beef. Without traditional thickeners like flour or starch, the soup remains light and savory while highlighting the quality of the protein and stock. Simple seasonings of salt and black pepper are used to balance the earthy notes of the garlic and dried herbs.

This soup works well as a main course and can be prepared ahead of time. It’s easy to customize the recipe by adding sliced zucchini for extra volume or a splash of apple cider vinegar to increase the complexity of the broth. This soup is best served warm, providing a filling meal that emphasizes clarity and straightforward preparation.

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Why You’ll Love This Recipe

• No noodles, rice, or potatoes
• Clean, savory bone broth flavor
• High in protein and naturally low carb
• Simple ingredient list
• One-pot preparation
• Easy to store and reheat

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What You’ll Need for This Beef & Bone Broth Soup

• 2 lb beef chuck or stew meat, cut into bite-size pieces
• 1 tbsp olive oil
• 6 cups beef bone broth
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme

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Step-by-Step Preparation

1. Heat olive oil in a large pot over medium-high heat. Add beef and sear until browned on all sides.
2. Add garlic and cook for 30 seconds until fragrant.
3. Pour in bone broth and bring to a gentle boil.
4. Reduce heat, cover, and simmer for 45–60 minutes until beef is tender.
5. Add mushrooms and thyme, then simmer for an additional 10–15 minutes.
6. Season with salt and black pepper to taste before serving.

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FAQ

• What cut of beef works best?
  Chuck or stew meat works well due to its tenderness after simmering.
• Is bone broth required?
  Bone broth adds depth, but regular beef broth can be used if needed.
• Can I make this in advance?
  Yes. The flavor improves after resting and reheats well.
• Can this soup be frozen?
  Yes. Freeze in airtight containers and thaw before reheating.
• Is this soup suitable for strict keto?
  Yes. It contains no starches or high-carb vegetables.

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Variations & Substitutions

• Add sliced zucchini for extra volume
• Use beef shank for richer flavor
• Add bay leaf during simmering
• Swap thyme for rosemary
• Add a splash of apple cider vinegar for depth

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Serving Suggestions

• Simple side salad
• Keto garlic bread alternative
• Served as a starter before a heavier main 

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Crack Chicken Soup
• Keto Creamy Mushroom Chicken Skillet

New keto recipes are added every week — check back often for more low-carb inspiration!