Why it works: Beef and carrot are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,606 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Beef Soup
Ingredients
Directions
Prepare the beef
Cut away the fat from the beef and chop it finely.
Combine the chopped beef with an equal weight of cold water and let it stand for 1-2 hours.
Make the soup
Simmer the mixture slowly until it comes to a boil.
Boil the bones separately in a little water and strain the liquid into the soup.
If the beef is rich, add only salt and optional vegetables for flavor.
For shank beef, mix flour and cream, then pour it into the boiling soup.
If making a large batch, only add thickening and vegetables to the portion needed for one meal.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Beef + carrottop 10% of all pairsSmell alikemoderateCooked together6,606 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Carrot + flourtop 13% of all pairsSmell alikemoderateCooked together8,029 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + creamtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
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Beef + flourtop 25% of all pairsSmell alikelowCooked together10,677 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Beef + creamtop 26% of all pairsSmell alikelowCooked together2,128 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Beef and flour barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef
- Provides the main meaty flavor and body of the broth as it simmers in water.
- Flour
- Thickens the soup when used with shank beef, giving it a fuller texture.
- Cream
- Adds richness and smoothness to the soup when used with shank beef.
The step that matters
Simmer slowly until it comes to a boil. Starting the beef in cold water and heating gently lets its juices and flavor dissolve into the liquid. Rushing to a hard boil can toughen the meat and leave the broth cloudy and less flavorful.
Swap the carrot
The recipe marks carrot as optional. How well each one fits the dish's main ingredients (beef, flour, cream):
- Leekfits better
- Potatofits better
- Chivefits better
- Carrotthe original
Fit is the average pairing score against beef, flour, cream. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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