Hearty Beef and Vegetable Soup (Print)

Tender beef chunks with root vegetables and herbs in a rich, savory broth. Perfect cold weather comfort food.

# Components:

→ 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 - 1/2 tsp black pepper
17 - 1 tsp salt, adjusted 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, 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 tender.
06 - Remove bay leaves and adjust seasoning to taste.
07 - Ladle soup into bowls and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It fills your kitchen with a smell so good you'll want to leave the pot simmering just to keep it going.
  • The beef gets so tender it dissolves on your tongue while the vegetables stay just firm enough to bite into.
  • One pot, one evening, and you've got enough for leftovers that somehow taste better the next day.
02 -
  • Brown the beef properly or the whole pot tastes flat—those caramelized bits are where the soul of the soup lives.
  • Don't add the peas until the very end or they'll turn into mush and lose their bright color.
03 -
  • Taste the beef broth before you use it because the saltiness varies between brands and you don't want to oversalt by accident.
  • Waxy potatoes like red or Yukon gold won't disintegrate if you're planning to eat leftovers, which matters more than you'd think.
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