Beef and Vegetable Soup (Printable Version)

Hearty soup with tender beef, root vegetables, and herbs in a rich broth. Perfect for cold weather.

# What You'll Need:

→ Meats

01 - 1.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons 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 (optional)
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 and Seasonings

13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - ½ teaspoon black pepper
17 - 1 teaspoon salt, or to taste
18 - 2 tablespoons fresh parsley, chopped for garnish

# How-To Steps:

01 - Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add beef cubes and brown on all sides for 5 to 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 if using, green beans, diced 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 another 10 to 15 minutes, or until all vegetables are soft.
06 - Remove bay leaves. Adjust seasoning to taste. Ladle into bowls and garnish with fresh parsley before serving.

# Tips for Success:

01 -
  • The beef becomes impossibly tender without any fussy techniques—just honest time and heat.
  • It's the kind of soup that tastes even better the next day when flavors have gotten to know each other.
  • One pot, zero dairy, and somehow it feels more nourishing than anything complicated ever could.
02 -
  • Don't skip browning the beef—that crusty layer is where most of the depth of flavor lives, and no amount of cooking time can make up for it if you rush this step.
  • The soup tastes noticeably better the next day because the vegetables have fully softened and the flavors have merged into something more harmonious than they are fresh.
03 -
  • Use a thermometer or your judgment to make sure the beef is truly tender before calling it done—it should break apart easily with a wooden spoon.
  • Don't add the peas until the very end or they'll turn gray and mushy instead of staying bright and sweet.
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