Kale, shiitake mushroom and beef soup is the kind of clean-out-the-fridge cooking that produces the best dinners: browned beef stew meat simmered with earthy shiitake, tomatoes, carrots, and garlic, finished with chopped curly kale and a splash of coconut aminos. The mushrooms give the broth remarkable richness and depth. One pot, forty-five minutes, and it tastes like it took all afternoon.
SERVES 4
Soup is one of our favorite meals. We love the flexibility it offers, as our fridge is always filled with a variety of vegetables from local farms. Soup allows us to get creative in the kitchen and mix and match combinations. This soup is one of our favorites. With their earthy flavor, the mushrooms add the perfect richness and depth.
INGREDIENTS
½ cup/120 g shallots, chopped
2 tbsp/30 g ghee
1 ½ lb/455 g beef stew meat, cut into 1-inch/2-cm chunks
1 ½ cups/115 g shitake mushrooms, stems removed, chopped
1 carrot, peeled and diced
4 cloves garlic, minced
2 tomatoes, peeled and chopped
4 cups/950 ml Beef Broth
1 tsp/5 g sea salt
½ tsp pepper
½ tsp red pepper flakes
1 bunch curly kale, stems removed and leaves chopped
1 tbsp/15 ml coconut aminos
COOKING INSTRUCTIONS
Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add ghee and shallots, and lightly sauté shallots until translucent, 5 to 7 minutes. Add the meat, stir and brown it on all sides, about 5 minutes. Set aside.
Add more ghee if needed. Add the chopped shitake mushrooms and cook for 3 to 5 minutes or until mushrooms are browned. Add carrots and garlic and sauté until fragrant, 1 to 2 minutes. Add tomatoes, beef broth, browned beef, salt, pepper and red pepper flakes. Bring to a simmer, then lower heat and cook for 30 minutes or until meat and vegetables are tender. Add kale and coconut aminos and cook for an additional 10 minutes or until kale is tender. Adjust salt and pepper to taste and serve!
Pro Tips
- Brown the beef in batches and don't crowd the pot — real browning (not steaming) is what gives the broth its deep, meaty backbone.
- Cook the shiitake mushrooms separately until they're properly browned before the other vegetables go in; mushrooms release water and need direct heat to caramelize.
- Remove the kale stems completely and chop the leaves — stems stay tough long after the leaves have turned silky.
- Add the kale only for the final 10 minutes so it keeps some texture and color instead of going army-green.
- The coconut aminos go in with the kale — it's a subtle umami seasoning that rounds out the beef broth's savory depth.
Frequently Asked Questions
Can I use a different mushroom?
Shiitake's earthy intensity is the soul of this soup, but cremini or a mix of wild mushrooms work well. Avoid white button mushrooms, which taste washed-out here.
Can I make this in a slow cooker?
Brown the beef and mushrooms first — that step is irreplaceable — then cook everything except the kale on low for 6 to 7 hours. Stir the kale in at the end.
How long does the soup keep?
Four days refrigerated or three months frozen. The kale softens further on reheating, so add a fresh handful if you want it perky.
What can I use instead of coconut aminos?
A splash of fish sauce or a spoonful of tamari (if you tolerate soy) provides the same savory note. Start with half the amount and taste.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Heat a heavy-bottomed pot or Dutch oven over medium-high heat.
- Add ghee and shallots, and lightly sauté shallots until translucent, 5 to 7 minutes.
- Add the meat, stir and brown it on all sides, about 5 minutes.
- Set aside.
- Add more ghee if needed.
- Add the chopped shitake mushrooms and cook for 3 to 5 minutes or until mushrooms are browned.
- Add carrots and garlic and sauté until fragrant, 1 to 2 minutes.
- Add tomatoes, beef broth, browned beef, salt, pepper and red pepper flakes.
- Bring to a simmer, then lower heat and cook for 30 minutes or until meat and vegetables are tender.
- Add kale and coconut aminos and cook for an additional 10 minutes or until kale is tender.
- Adjust salt and pepper to taste and serve!
