Hearty Beef and Vegetable Soup

There is nothing quite as comforting as a big pot of Beef and Vegetable Soup simmering on the stove during a chilly day. This hearty, classic dish is filled with tender beef chuck, wholesome root vegetables, and savory herbs, making it the ultimate winter warmer for the whole family.

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This recipe is straightforward yet deeply satisfying. By browning the beef first and simmering the vegetables slowly, you develop a rich, complex flavor that turns simple ingredients into a gourmet experience. It's a great way to use up seasonal root vegetables while providing a nutrient-dense meal.

Ingredients

• 1.5 lbs (680 g) beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 parsnip, peeled and diced (optional)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 can (14.5 oz / 410 g) diced tomatoes, undrained
• 8 cups (2 liters) beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 tsp salt (more to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1

Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add beef cubes and brown on all sides, about 5–7 minutes. Remove beef and set aside.

Step 2

In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften. Add garlic and cook for 1 minute more.

Step 3

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.

Step 4

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally, until beef is tender.

Step 5

Add peas and cook uncovered for another 10–15 minutes, or until all vegetables are soft.

Step 6

Remove bay leaves. Adjust seasoning to taste.

Step 7

Ladle soup into bowls and garnish with fresh parsley before serving.

Zusatztipps für die Zubereitung

For extra flavor, add a splash of Worcestershire sauce or a dash of smoked paprika. Leftovers keep well refrigerated for up to 4 days and taste even better the next day as the flavors continue to meld.

Varianten und Anpassungen

You can easily customize this soup by substituting sweet potatoes or turnips for regular potatoes. If you prefer a thicker broth, you can mash a few of the cooked potatoes against the side of the pot.

Serviervorschläge

Serve this soup piping hot with a slice of crusty bread or a side salad for a complete and balanced meal.

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Warm your soul with a bowl of this homemade beef and vegetable soup. It's the perfect dish to gather around on a cold evening, offering both nourishment and comfort in every spoonful.

Recipe Questions & Answers

→ Can I use a different cut of beef?

Yes, beef stew meat or chuck roast work well. Choose cuts with some marbling for tenderness. Avoid lean cuts like sirloin as they may become tough during long cooking.

→ How do I make this soup thicker?

Mash some of the cooked potatoes against the side of the pot to release their starch, or add a slurry of 2 tablespoons cornstarch mixed with cold water during the last 10 minutes of cooking.

→ Can I make this in a slow cooker?

Absolutely. Brown the beef and sauté vegetables first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add peas in the last 30 minutes.

→ What vegetables can I substitute?

Try turnips, rutabaga, sweet potatoes, or butternut squash instead of regular potatoes. Corn, lima beans, or zucchini also work well. Use what's seasonal and fresh.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. The flavors develop beautifully overnight. You can also freeze portions for up to 3 months in freezer-safe containers.

→ Why is my beef tough?

The beef needs sufficient simmering time to break down connective tissue. If still tough after the recommended time, continue cooking on low heat until tender. Using the right cut is also crucial.