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Beef Vegetable Soup Recipe - Hearty, Comforting, and Easy to Make

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds beef stew meat (chuck roast, cut into 1-inch cubes)
  • 2 tablespoons olive oil (or a mix of oil and butter)
  • 1 large yellow onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 6 cups beef broth (low-sodium recommended)
  • 1 cup diced tomatoes (canned, with juices)
  • 2 potatoes, peeled and diced (Yukon gold or russet)
  • 1 cup green beans, trimmed and chopped (fresh or frozen)
  • 1 cup corn kernels (fresh, frozen, or canned, drained)
  • 1 cup peas (frozen is best)
  • 2 tablespoons Worcestershire sauce
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Pat and season the beef: Pat the beef dry with paper towels and season generously with salt and pepper. Dry beef sears better and develops more flavor.
  2. Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high. Sear the beef in batches until browned on all sides, about 6–8 minutes per batch. Transfer to a plate; don’t crowd the pot.
  3. Cook the aromatics: Reduce heat to medium. Add onion, carrots, and celery. Cook 5–6 minutes, stirring, until they soften. Add garlic and cook 30 seconds, just until fragrant.
  4. Add tomato paste and herbs: Stir in tomato paste, thyme, oregano, and bay leaf. Cook 1 minute to caramelize the paste. This boosts the soup’s depth.
  5. Deglaze and add liquids: Pour in a splash of broth and scrape up browned bits from the bottom of the pot. Return the beef and any juices, then add the remaining broth, diced tomatoes, and Worcestershire sauce.
  6. Simmer the base: Bring to a boil, then reduce to a gentle simmer. Cover and cook 45 minutes, stirring occasionally. This tenderizes the beef and builds flavor.
  7. Add root vegetables: Stir in the potatoes and green beans. Simmer uncovered 15–20 minutes, or until potatoes are nearly tender.
  8. Finish with tender veggies: Add corn and peas. Simmer 5–7 minutes more. Taste and adjust seasoning with salt and pepper.
  9. Garnish and serve: Remove the bay leaf. Ladle into bowls and top with chopped parsley. Serve with crusty bread if you like.