Hearty Beef and Vegetable Soup (Printable View)

Tender beef chunks with root vegetables and savory herbs simmer in rich beef broth for this warming, comforting bowl.

# Needed Ingredients:

→ Meats

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

→ Vegetables

02 - 2 tbsp 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
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 tsp dried thyme
15 - 1 tsp dried oregano
16 - ½ tsp black pepper
17 - 1 tsp salt, or to taste
18 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Heat olive oil in a large Dutch oven 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, green beans, diced 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 frozen peas and cook uncovered for 10-15 minutes, or until all vegetables are tender.
06 - Remove bay leaves. Adjust seasoning to taste. Ladle into bowls and garnish with fresh parsley before serving.

# Expert Hints:

01 -
  • The broth develops this incredible richness that somehow tastes like it took two days to make, not just two hours.
  • You can use whatever vegetables are looking sad in your crisper drawer, making it perfect for those weeks when grocery shopping just didnt happen.
02 -
  • Never rush the beef browning stage, even if it takes 10 minutes instead of 5, as this creates the foundation for the entire flavor profile.
  • Adding the peas too early turns them gray and mushy, while the last 10 minutes preserves their vibrant color and slight pop.
03 -
  • The soup freezes beautifully for up to three months, though I recommend freezing it without the potatoes and adding freshly cooked ones when reheating to avoid that mealy texture frozen potatoes sometimes develop.
  • For an even richer version, throw a beef marrow bone into the simmering broth and remove it before serving, the difference is subtle but noticeable to discerning palates.
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