Description
This Vegetable Beef Soup is packed with tender beef, vibrant vegetables, and a rich, flavorful broth—the ultimate cozy classic! Slow-simmered to perfection, this hearty soup is perfect for chilly nights, meal prep, or whenever you need a nourishing, comforting dish. Serve it with crusty bread for the perfect family dinner!
Ingredients
Units
Scale
- 1 1/2 lbs beef stew meat (chuck roast, cubed)
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 3 medium potatoes, diced
- 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
Step 1: Brown the Beef
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add the beef cubes and sear until browned on all sides (about 4–5 minutes). Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pot, add onion, garlic, carrots, and celery. Cook for 3–4 minutes until softened.
Step 3: Simmer the Soup
- Pour in the diced tomatoes, tomato sauce, beef broth, and water.
- Add Worcestershire sauce, thyme, oregano, paprika, salt, and black pepper.
- Return the browned beef to the pot and bring to a boil.
- Reduce heat, cover, and simmer for 45–60 minutes, until beef is tender.
Step 4: Add Vegetables & Finish
- Stir in the potatoes, green beans, corn, and peas. Cook for another 15–20 minutes until vegetables are tender.
- Taste and adjust seasoning as needed.
Step 5: Serve & Enjoy!
- Garnish with fresh parsley and serve warm with crusty bread!
Notes
- Slow Cooker Option: Sear beef first, then add all ingredients to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- Make it Thicker: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) in the last 5 minutes of cooking.
- Gluten-Free Option: Ensure broth and Worcestershire sauce are gluten-free.
- Storage & Freezing:
- Store in the fridge for up to 4 days.
- Freeze for up to 3 months in an airtight container.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg