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Classic Hearty Vegetable Beef Soup

Close-up of a steaming bowl of rich vegetable beef soup with large chunks of beef and bright orange carrots.
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Make this classic, hearty vegetable beef soup using tender beef stew meat and fresh vegetables. This recipe delivers comforting, homemade flavor perfect for a satisfying family dinner.

Ingredients

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  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth (low sodium preferred)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chopped potatoes (Yukon Gold or Russet)
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Season the beef stew meat lightly with salt and pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  2. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the onions soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice). Stir in the thyme, bay leaf, salt, pepper, and Worcestershire sauce.
  5. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour, or until the beef starts to become tender.
  6. Add the chopped potatoes to the soup. Continue to simmer, covered, for another 20 minutes, or until the potatoes are tender.
  7. Stir in the frozen green beans and peas. Cook for 5 more minutes until the vegetables are heated through.
  8. Remove and discard the bay leaf before serving. Taste and adjust salt and pepper as needed.

Notes

  • For ground beef vegetable soup: Brown 1.5 pounds of ground beef separately. Drain off all fat. Add the cooked ground beef to the pot when you add the beef broth in Step 4. Skip the initial browning step for the stew meat.
  • For slow cooker vegetable beef soup: Brown the stew meat first (optional but recommended for flavor). Place the browned meat, all vegetables, broth, tomatoes, seasonings, and Worcestershire sauce into the slow cooker. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. Remove the bay leaf before serving.
  • For extra tender beef: If your stew meat is not tender after the initial simmer time, continue simmering until it is easily pierced with a fork. This can take up to 1.5 to 2 hours total simmering time before adding potatoes.

Nutrition

Find it online: https://kitchenslang.com/vegetable-beef-soup-classic-hearty-recipe/