Beef and Vegetable Soup (Printable version)

Hearty soup with tender beef, root vegetables, and aromatic herbs perfect for cold weather comfort.

# What you need:

→ Meats

01 - 1.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 2 medium potatoes, peeled and diced
08 - 1 parsnip, peeled and diced (optional)
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
10 - 1 cup frozen peas
11 - 1 can (14.5 oz) diced tomatoes, undrained

→ Liquids

12 - 8 cups beef broth

→ Herbs & Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - ½ teaspoon black pepper
17 - 1 teaspoon salt, or to taste
18 - 2 tablespoons fresh parsley, chopped for garnish

# How to Make It:

01 - Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add beef cubes and brown on all sides for 5-7 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute more.
03 - Return browned beef to the pot. Stir in potatoes, parsnip if using, green beans, tomatoes with juice, beef broth, bay leaves, thyme, oregano, pepper, and salt.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally, until beef is tender.
05 - Add peas and cook uncovered for 10-15 minutes until all vegetables are soft. Remove bay leaves and adjust seasoning to taste.
06 - Ladle soup into bowls and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • The beef gets so tender it practically melts on your tongue after simmering in that rich broth.
  • One pot means less cleanup, which honestly might be the best part of winter cooking.
  • It tastes even better the next day, so you're basically getting two great meals from one effort.
02 -
  • Don't skip the searing step or you'll lose the deep, rich flavor that makes beef soup taste like beef soup instead of just beef in broth.
  • Frozen peas should always go in at the very end—if you add them early, they dissolve into the broth and you lose that bright vegetable element.
03 -
  • If your beef broth tastes weak, use less water and simmer the soup longer—concentration builds flavor better than rushing.
  • Brown the beef in batches instead of all at once; crowding the pan drops the temperature and you'll steam instead of sear.
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