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Vegetable Beef Soup

Vegetable beef soup in white bowl with tender beef chunks and colorful vegetables in rich broth
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Packed with tender beef, vibrant vegetables, and a rich, flavorful broth. Perfect cozy classic ready in about 90 minutes.

Ingredients

Scale
  • 1 1/2 lbs beef stew meat (chuck roast, cubed into 1-inch pieces)
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 3 celery stalks, chopped
  • 3 medium potatoes, diced (Yukon Gold or Russet)
  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 4 cups beef broth
  • 1 cup water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup green beans, chopped
  • 1 cup corn (fresh, canned, or frozen)
  • 1 cup peas (fresh or frozen)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large Dutch oven (6 to 8 quart) over medium-high heat. Add beef cubes and sear for 4 to 5 minutes until browned on all sides with a dark golden crust. Remove and set aside.
  2. In the same pot with beef drippings, add onion, garlic, carrots, and celery. Cook for 3 to 4 minutes until softened and fragrant.
  3. Pour in diced tomatoes, tomato sauce, beef broth, and water. Add Worcestershire sauce, thyme, oregano, paprika, salt, and black pepper. Stir to combine.
  4. Return browned beef to the pot and bring to a boil. Reduce heat, cover, and simmer for 45 to 60 minutes. Start checking at 45 minutes by piercing beef with a fork until it is tender.
  5. Stir in potatoes, green beans, corn, and peas. Cook for another 15 to 20 minutes until vegetables are tender and potatoes pierce easily with a knife.
  6. Taste and adjust seasoning as needed. Garnish with fresh parsley and serve warm with crusty bread.

Notes

  • Use chuck roast cut into 1-inch cubes for best results. The marbling creates tender, flavorful beef after simmering.
  • Yukon Gold or Russet potatoes work best for texture and flavor in this soup.
  • For slow cooker: Brown beef first, then cook all ingredients on LOW for 7-8 hours or HIGH for 4-5 hours.
  • To thicken soup: Mash some potatoes or add cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) in last 5 minutes.
  • Freezer-friendly: Store in portions for up to 3 months. Thaw overnight before reheating.

Nutrition

Find it online: https://www.benefitiany.com/vegetable-beef-soup/