Hearty Beef and Cassava Soup

Name: Hearty Beef and Cassava Soup
Prep time: 60 min
Total time: 60 min
Yield: 10 servings
Cuisine: Française
Ingredients: 1 tbsp vegetable oil; 1 medium onion, finely chopped; 250 g beef chuck or stewing beef, cut into small cubes; 500 g fresh cassava (yuca), peeled and cut into chunks; 1 large carrot, sliced into rounds; 3 beef herb stock cubes (coriander, cumin, bay leaf); 2 litres hot water; 2 cups fresh escarole or curly endive, roughly chopped; 2 tbsp spring onions or chives, finely sliced

By Marie Lefebvre · Updated October 25, 2026

This wholesome one-pot soup brings together tender braised beef and creamy cassava in a rich, herb-infused broth. Half-blended for a beautifully thick texture, it makes a satisfying meal that feeds the whole family. Comfort food at its finest — simple, filling, and full of flavour.

Prep⏱️ 60 min

Servings👥 10 servings

Difficulty📊 Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

10 servings

1 tbsp vegetable oil
1 medium onion, finely chopped
250 g beef chuck or stewing beef, cut into small cubes
500 g fresh cassava (yuca), peeled and cut into chunks
1 large carrot, sliced into rounds
3 beef herb stock cubes (coriander, cumin, bay leaf)
2 litres hot water
2 cups fresh escarole or curly endive, roughly chopped
2 tbsp spring onions or chives, finely sliced

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Heat the oil in a pressure cooker over medium heat. Sauté the chopped onion for 3 minutes until softened and translucent.
2
Add the beef cubes and brown them on all sides for about 8–10 minutes, stirring occasionally.
3
Add the cassava, carrot, stock cubes and hot water. Stir well to dissolve the stock cubes evenly.
4
Seal the pressure cooker and cook under pressure for 30 minutes, or until the beef is fork-tender.
5
Remove from heat, wait for all pressure to release before opening. Transfer half the soup to a blender and blend until smooth.
6
Return the blended soup to the pot and stir it into the remaining chunky soup. Add the chopped escarole and mix gently.
7
Simmer over low heat for 5 minutes until heated through. Serve hot, garnished with fresh spring onions.

💡 Chef's Tip

Blending only half the soup gives you the best of both worlds — creamy body with hearty chunks. Substitute escarole with spinach or kale if preferred.