This creamy beef wild rice soup is a hearty one-pot meal filled with tender beef, wild rice, and veggies in a rich, flavorful broth. It’s warm, comforting, and perfect for an easy family dinner.

I have always loved a good bowl of chicken and wild rice soup. It is one of those comforting Midwest classics that I could eat all winter long. This time, I wanted to try something a little different. Instead of chicken, I used tender beef stew meat, and it turned out rich, hearty, and perfect for a cold day.

Wild rice adds the best texture and nutty flavor to this soup. It is packed with protein and has such a wonderful chew. Wild rice is native to the Americas and has been a staple in Midwest kitchens for generations. It gives this soup a rustic flavor that pairs perfectly with the creamy broth and tender pieces of beef.

Ingredients

1 pound beef stew meat,  cut into bite-sized pieces. You can also use leftover beef or leftover roast beef for this recipe.

2 tablespoons olive oil or butter

1 medium onion, chopped

2–3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 teaspoon salt (plus more to taste)

½ teaspoon black pepper

1 teaspoon herbs de Provence 

4 cups beef broth. Homemade if you have it.  You can also use vegetable broth

1 can (10.5 oz) cream of mushroom soup

1 cup uncooked wild rice or 3 cups cooked wild rice.

½–1 cup heavy cream (depending on how creamy you like it)

Stovetop Instructions

1. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the stew meat and brown on all sides, about 5–7 minutes.
2. Add onions and garlic; sauté until softened.
3. Stir in carrots, celery, herbs de Provence, salt, and pepper.
4. Add the wild rice, beef broth, and cream of mushroom soup. Stir to combine.
5. Bring to a boil, then reduce the heat to low. Cover and simmer for 50–60 minutes, or until the beef and rice are tender.
6. Stir in the heavy cream, then simmer, uncovered, for 5–10 minutes more, until thick and creamy.

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Creamy Beef and Wild Rice Soup

This creamy beef wild rice soup is a hearty one-pot meal filled with tender beef, wild rice, and veggies in a rich, flavorful broth. It’s warm, comforting, and perfect for an easy family dinner.

Ingredients

• 1 pound stew meat cut into small pieces
• 2 tbsp olive oil or butter
• 1 medium onion chopped
• 3 cloves garlic
• 2 carrots, diced
• 2 celery stalks, diced
• salt and pepper to taste
• 1 tsp Herbs de Provance
• 6 cups beef broth
• 1 15 ounce can cream of mushroom soup
• 1 cup uncooked wild rice or three cups of cooked wild rice
• 1/2-1 cup heavy cream depending on how creamy you want it to be

Instructions

Stovetop Instructions

1. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the stew meat and brown on all sides, about 5–7 minutes.

2. Add onions and garlic; sauté until softened.

3. Stir in carrots, celery, herbs de Provence, salt, and pepper.

4. Add the wild rice, beef broth, and cream of mushroom soup. Stir to combine.

5. Bring to a boil, then reduce the heat to low. Cover and simmer for 50–60 minutes, or until the beef and rice are tender.

6. Stir in the heavy cream, then simmer, uncovered, for 5–10 minutes more, until thick and creamy.

Slow Cooker Instructions

1. Add the stew meat, wild rice, onion, carrots, celery, garlic, herbs de Provence, and beef broth to the slow cooker.

2. Stir, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and the rice is cooked through.

3. Stir in the cream of mushroom soup and heavy cream. Continue cooking on low for another 30 minutes, until the soup is creamy and heated through.

4. Season with salt and pepper before serving

Storage for leftovers

Fridge: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The rice will continue to absorb liquid, so when you reheat it, stir in a splash of beef broth or cream to loosen it.

Freezer: This soup freezes surprisingly well, especially if you slightly undercook the rice before freezing. Cool it completely, then portion into freezer-safe containers or bags, leaving a little room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator, then gently reheat on the stove.

Try another one of my delicious Soup Recipes!

Homemade Tomato Soup 

French Onion Beef and Barley Soup 

Pastina Soup 

Butternut Squash Apple Cider Bisque 

Did you make this delicious creamy beef and wild rice soup?  I would love to hear how this turns out for you!  Please comment below this blog post or tag me on social media and let me know how it worked out for you.  You can find me on Instagram, Facebook, Twitter, and Pinterest.