Martha Stewart Beef, Pumpkin, and Shiitake Soup

Martha Stewart Beef, Pumpkin, and Shiitake Soup is an easy brothy beef soup made with beef chuck, sweet pumpkin and shiitake mushrooms, ready in 2 hours 50 minutes. This cozy soup fits fall dinners, Sunday suppers and cold winter nights, since the slow-simmered broth does most of the work.

Simmer the beef gently until it falls off the bone, because that long, low cook is what builds the rich broth. Boil it hard and the meat turns stringy while the broth goes cloudy.

Martha simmers pumpkin peels, shiitake stems and a spare cabbage leaf right in the broth, so nothing from the vegetables goes to waste. She also finishes with fish sauce and lime juice, which adds a deep savory note you wouldn't get from salt alone.

Martha Stewart Beef, Pumpkin, and Shiitake Soup

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Course: SoupCuisine: American, VietnameseDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

35

minutes

Calories

420

kcal

Fork-tender beef, soft pumpkin and meaty shiitakes float in a clear, savory broth brightened with lime. Fresh basil on top adds a fragrant, herbal finish to each bowl.

Ingredients

• 3 pounds beef chuck, neck bones, shin bones, or oxtail (or a combination)
  

• 1 large onion, halved and peeled
  

• Kosher salt
  

• 1/2 teaspoon whole black peppercorns
  

• 1 dried bay leaf
  

• 2 thyme sprigs
  

• 1 pound pumpkin or winter squash, such as Sugar Pie, calabaza, or butternut, peeled, seeded, and cut into bite-size pieces (2 ½ cups), peels reserved
  

• 6 ounces shiitake mushrooms, stems removed and reserved, caps sliced into ½-inch pieces
  

• 1/2 small head Savoy or Napa cabbage (8 ounces), 1 large outer leaf removed and reserved, the rest cored and cut into bite-size pieces
  

• 1 basil sprig, plus more leaves for serving
  

• 3 tablespoons Thai or Vietnamese fish sauce, plus more to taste
  

• 2 tablespoons fresh lime juice, plus more to taste
  

Directions

• Simmer the beef: Combine 3 pounds beef and 10 cups water in a large pot, bring it to a boil and skim off any foam. Then add half the onion, 2 teaspoons salt, peppercorns, bay leaf, thyme, pumpkin peels, shiitake stems and the cabbage leaf.
• Cook until tender: Gently boil over medium-low heat, partially covered, for about 2 hours. The meat is ready when it falls off the bone.
• Strain the broth: Strain the pot, keeping the broth and beef and discarding the other solids. For a clear broth, line a fine-mesh sieve with cheesecloth first, then wipe the pot clean.
• Add pumpkin and mushrooms: Return the broth and beef to the pot, then add the remaining onion half, chopped, with the pumpkin and sliced shiitake caps. Simmer over low heat for about 10 minutes, until the pumpkin is crisp-tender but still holds its shape.
• Add the cabbage: Stir in the cut cabbage and the basil sprig, then simmer for about 5 minutes more. The cabbage should be tender but still vibrant green, so pull out and discard the basil.
• Season and serve: Stir in 3 tablespoons fish sauce and 2 tablespoons lime juice. Taste, add more salt, fish sauce or lime if needed, and top each bowl with fresh basil leaves.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart fine mesh strainer set, Olicity grade 90 cheesecloth, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Which cuts of beef work best for this soup?

Inexpensive cuts rich in marrow and collagen, like beef chuck, neck bones, shin bones or oxtail, work best. They give the broth body as they cook, and you can use a mix of them.

Can I shred the beef before serving?

Yes, and it makes the soup easier to eat. After straining, pull out any bones, shred the meat into bite-size pieces and stir it back into the broth before adding the vegetables.

How can I make the soup heartier?

Stir in cooked rice or rice noodles when you serve it. Add them to each bowl rather than the pot, because they soak up broth if they sit in it.

What can I use instead of pumpkin?

Any winter squash works, such as Sugar Pie, calabaza or butternut, peeled and cut into bite-size pieces. Keep the pieces the same size so they all turn crisp-tender in the same 10 minutes.

How do I get a clear broth?

Skim the foam as the pot first comes to a boil, then keep it at a gentle simmer instead of a hard boil. When you strain, line the sieve with cheesecloth to catch the fine bits.