beef and vegetables soup

A hearty beef and vegetable soup is the ultimate comfort food. This recipe yields a rich, flavorful broth, tender beef, and a rainbow of vegetables—perfect for meal prep or a family dinner.

Hearty Beef and Vegetable Soup

This recipe uses a simple two-step method: first, building deep flavor by browning the beef and simmering the bone broth, then adding vegetables for a nutrient-packed finish.

Prep Time: 25 mins | Cook Time: 1 hour 45 mins | Total: ~2 hours 10 mins
Servings: 6-8

Ingredients

For the Broth & Beef:

• 1.5 lbs (700g) stew beef (chuck roast, cut into ¾-inch cubes)

• 2 tbsp olive oil

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 8 cups (2 liters) low-sodium beef broth (or a mix of broth and water)

• 1 bay leaf

• 1 tsp dried thyme (or 2-3 sprigs fresh)

• Salt and black pepper to taste

For the Vegetables:

• 3 large carrots, peeled and sliced into rounds

• 3 celery stalks, sliced

• 2 medium potatoes (Yukon Gold or Russet), peeled and diced

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 can (14.5 oz / 400g) diced tomatoes, undrained

• Optional: 1 cup peas (frozen, added at the end)

• Optional garnish: Fresh parsley, grated Parmesan

Instructions

Step 1: Build Flavor (The Foundation)

1. Brown the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat 1 tbsp oil in a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat. Working in batches, brown the beef on all sides (about 5-7 minutes total per batch). Don’t overcrowd the pot. Transfer beef to a plate.

2. Sauté Aromatics: In the same pot, add the remaining 1 tbsp oil. Add the diced onion and cook until softened (about 5 minutes). Add garlic and tomato paste; cook for 1 minute, stirring constantly, until fragrant.

3. Deglaze: Pour in about ½ cup of the beef broth to scrape up all the browned bits from the bottom of the pot—this is flavor gold!

4. Simmer the Beef: Return the beef (and any juices) to the pot. Add the remaining broth, bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 to 1½ hours, or until the beef is fork-tender.

Step 2: Add Vegetables (The Finish)

1. Add Hearty Veggies: Once the beef is tender, add the carrots, celery, and potatoes to the pot. Simmer, covered, for 15 minutes.

2. Add Tender Veggies: Stir in the green beans, corn, and diced tomatoes with their juices. Simmer for another 10-15 minutes, or until all vegetables are tender.

3. Final Touch: If using, stir in frozen peas just to heat through (about 2 minutes). Season the entire soup with additional salt and pepper to taste. Remove the bay leaf.

Step 3: Serve

• Ladle the hot soup into bowls. Garnish with freshly chopped parsley and/or a sprinkle of Parmesan cheese.

• Serve with crusty bread or dinner rolls for dipping.

Pro Tips & Variations

• For a Richer Broth: Use beef bone broth instead of regular broth. You can also add a parmesan rind while simmering for extra umami.

• Make it in a Slow Cooker: After browning the beef and aromatics, transfer everything to a slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours, adding the vegetables in the last 2 hours (or 1 hour on high).

• Instant Pot/Pressure Cooker: Use the Sauté function to brown beef and aromatics. Add broth and herbs, then pressure cook on High for 20 minutes. Quick release, add all vegetables, then pressure cook for another 4 minutes.

• Add Grains: For a heartier soup, add ½ cup of pearl barley with the broth (it will absorb liquid, so you may need an extra cup of broth).

• Vegetable Swap: Feel free to use what you have—turnips, parsnips, peas, or kale are all excellent additions.

• Storage: Soup tastes even better the next day! Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Enjoy this soul-warming, nourishing bowl of homemade goodness!