Hearty Beef and Vegetable Soup 🥩🥕🍲
A robust, nourishing soup that’s a complete meal in a bowl. Tender chunks of beef simmered with a garden’s worth of vegetables in a rich, savory broth. This is slow-cooked comfort that fills the kitchen with an irresistible aroma and warms you from the inside out.
Classic Hearty Beef and Vegetable Soup
Ingredients:
For the Beef & Broth:
· 1.5 lbs (700g) beef chuck roast, trimmed and cut into ¾-inch cubes
· 2 tbsp all-purpose flour
· 1 tsp salt
· ½ tsp black pepper
· 2 tbsp olive oil or vegetable oil
· 1 large yellow onion, chopped
· 3 cloves garlic, minced
· 8 cups (2 quarts) beef broth (low sodium preferred)
· 1 (14.5 oz) can diced tomatoes, with juices
· 2 tbsp tomato paste
· 2 tbsp Worcestershire sauce
· 2 bay leaves
· 1 tsp dried thyme or 3 sprigs fresh thyme
· 1 tsp dried oregano
For the Vegetables:
· 3 carrots, peeled and sliced into ½-inch rounds
· 3 celery stalks, sliced ½-inch thick
· 2 potatoes (Yukon Gold or russet), peeled and diced into ¾-inch cubes
· 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
· 1 cup corn kernels (fresh, frozen, or canned)
· 1 cup peas (fresh or frozen, added at the end)
· Optional: 1 cup chopped parsnip or turnip
For Finishing:
· ¼ cup fresh parsley, chopped
· Salt and pepper to taste
· Optional: 1 tbsp balsamic vinegar or red wine vinegar (brightens flavor)
Instructions:
- Brown the Beef:
· Pat the beef cubes dry with paper towels. Toss with flour, salt, and pepper.
· Heat oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the beef on all sides (about 5-7 minutes per batch). Transfer to a plate.
- Sauté Aromatics:
· In the same pot, add the onion and cook for 4-5 minutes until softened. Add garlic and cook for 1 more minute.
· Add a splash of beef broth to deglaze the pot, scraping up all the flavorful browned bits from the bottom.
- Simmer the Soup:
· Return the beef and any accumulated juices to the pot. Add the remaining broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves, thyme, and oregano.
· Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour 30 minutes, until the beef is starting to become tender.
- Add Vegetables:
· Add the carrots, celery, and potatoes (and any other hardy root vegetables). Continue to simmer, covered, for 30-40 minutes, until vegetables and beef are fork-tender.
- Final Additions:
· Add the green beans and corn. Simmer for 10-15 more minutes until tender-crisp.
· Stir in the peas and parsley, and cook for just 2-3 more minutes to warm through.
· Remove bay leaves and thyme sprigs. Stir in a splash of vinegar if using. Taste and adjust seasoning with salt and pepper.
- Serve:
· Ladle into deep bowls. Serve with crusty bread, rolls, or crackers.
Key Success Tips:
· Brown, Don’t Steam: Get a good sear on the beef for deep flavor. Don’t overcrowd the pot.
· Low and Slow Simmer: A gentle simmer ensures tender beef. A rolling boil will make it tough.
· Vegetable Timing: Add vegetables according to their cooking time. Delicate peas go in at the end.
· Flavor Development: This soup tastes even better the next day as the flavors meld.
· Thickness: For a thicker soup, mash some of the potatoes against the side of the pot before serving or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) at the end.
Popular Variations:
· Beef Barley Soup: Add ¾ cup pearled barley with the carrots. You may need an extra cup of broth as barley absorbs liquid.
· Italian-Style: Add 1 tsp Italian seasoning and a Parmesan rind while simmering. Stir in 2 cups chopped fresh spinach at the end.
· “Everything but the Kitchen Sink”: Use whatever vegetables you have—zucchini, cabbage, bell peppers, or mushrooms.
· Spicy Kick: Add ½ tsp red pepper flakes with the herbs, or a dash of hot sauce at the end.
· Slow Cooker Method: Brown beef and sauté onions, then transfer everything except peas and parsley to a slow cooker. Cook on LOW 7-8 hours or HIGH 4-5 hours. Add peas and parsley 15 minutes before serving.
Storage & Reheating:
· Fridge: Cool completely and store in an airtight container for up to 4 days.
· Freeze: Freezes exceptionally well for up to 3 months. Cool completely and freeze in portion-sized containers. Thaw overnight in the fridge.
· Reheat: Gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.
Why This Soup is a Staple: It’s endlessly adaptable, deeply satisfying, and makes excellent leftovers. It’s the culinary equivalent of a warm blanket—hearty, wholesome, and deeply comforting.
Enjoy this nourishing, homemade classic! Perfect for chilly days or whenever you need a bowl of wholesome goodness.