Hearty Old-Fashioned Vegetable Beef Soup
Beef Vegetable Soup
A comforting, rustic beef soup packed with tender chuck roast and garden vegetables.
There is something deeply soul-warming about a pot of beef soup bubbling away on the stove on a chilly afternoon. This recipe is my ultimate comfort food, using simple, honest ingredients that transform into something truly magical after a slow simmer. It's the kind of meal that makes your kitchen smell like a cozy hug, bringing back memories of Sunday dinners at grandma's house.
The real secret to this soup is taking the time to brown the beef properly; those golden-brown bits at the bottom of the pot are pure flavor gold. By combining tender chuck roast with a colorful medley of garden vegetables and aromatic herbs, you get a bowl that is both nourishing and incredibly satisfying. It’s even better the next day, so don't be afraid to make a big batch for leftovers!
Nutrition (per serving)
Directions
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1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
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2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches to avoid crowding the pan, then remove and set aside.
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3
In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
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4
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
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5
Return the beef to the pot and pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom.
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6
Add the potatoes, dried thyme, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low.
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7
Cover and simmer for about 60-75 minutes, or until the beef is fork-tender.
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8
Stir in the frozen peas and cook for another 5 minutes. Remove the bay leaf before serving.
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9
Taste and adjust seasonings with additional salt and pepper as needed.
Ingredients
- Beef chuck roast, cut into 1-inch cubes:2 lb
- Olive oil:2 tbsp
- Yellow onion, chopped:1 large
- Garlic, minced:3 cloves
- Carrots, peeled and sliced into rounds:3 large
- Celery stalks, sliced:2 pieces
- Russet potatoes, peeled and cubed:2 large
- Beef broth:6 cups
- Tomato paste:1 tbsp
- Worcestershire sauce:1 tbsp
- Dried thyme:1 tsp
- Bay leaf:1 piece
- Frozen peas:1 cup
- Salt and black pepper:to taste pieces
Tips & Notes
- For the best texture, use chuck roast rather than 'stew meat' packages, as it has better marbling and becomes more tender.
- If you prefer a thicker soup, you can smash a few of the cooked potato cubes against the side of the pot and stir them back in.
- Fresh parsley added right before serving provides a lovely pop of color and brightness.
