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Classic Beef & Vegetable Soup - Hearty, Comforting, and Easy

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck, cut into 1-inch cubes (or pre-cut stew meat)
  • 2 tablespoons olive oil (or a mix of oil and butter)
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 medium potatoes, peeled and cut into 3/4-inch cubes
  • 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 cup peas (frozen)
  • 1 can (14.5 oz) diced tomatoes with juice
  • 6–8 cups beef broth (low-sodium preferred)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (optional, but great for depth)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Pat the beef dry and season. Use paper towels to dry the cubes, then sprinkle generously with salt and pepper. Dry meat browns better and gives you more flavor.
  2. Brown the beef in batches. Heat the oil in a large pot or Dutch oven over medium-high heat. Add a single layer of beef and sear until deeply browned on two sides, 6–8 minutes per batch. Don’t crowd the pot; remove to a plate as you go.
  3. Soften the aromatics. Reduce heat to medium. Add onion, carrot, and celery with a pinch of salt. Cook, stirring, until softened and lightly golden, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
  4. Build the base. Stir in tomato paste and cook 1 minute to caramelize. Add Worcestershire, thyme, oregano, and bay leaves. Scrape up any browned bits from the bottom of the pot.
  5. Add liquids and simmer. Return beef (and any juices) to the pot. Pour in diced tomatoes and 6 cups of broth to start. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook 45–60 minutes, stirring occasionally, until the beef starts to turn tender.
  6. Add sturdy vegetables. Stir in potatoes and green beans. Simmer another 20–25 minutes, until the potatoes are just tender. Add more broth if the soup gets too thick.
  7. Finish with quick-cooking veggies. Add corn and peas. Simmer 5–8 minutes. Taste and adjust with salt and pepper. Remove bay leaves.
  8. Rest and serve. Let the soup sit off heat for 10 minutes so flavors settle. Ladle into bowls and top with chopped parsley. Serve with crusty bread if you like.