Hearty Beef and Vegetable Soup (Print Version)

Tender beef chuck with root vegetables and savory herbs create this warming comfort bowl for cold winter days.

# What You'll Need:

→ Meats

01 - 1.5 pounds 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 ounces) 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 - 0.5 teaspoon black pepper
17 - 1 teaspoon salt, plus more to taste
18 - 2 tablespoons fresh parsley, chopped for garnish

# How to Make It:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides for 5 to 7 minutes. Remove and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables soften. Add garlic and cook for 1 minute more.
03 - 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.
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 10 to 15 minutes until all vegetables are tender.
06 - Remove bay leaves and adjust seasoning to taste.
07 - Ladle into bowls and garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • It's a one-pot meal that actually tastes like you spent hours fussing, but the real work takes maybe thirty minutes.
  • The beef becomes so tender it melts on your tongue while the vegetables stay distinct and flavorful, not mushy.
  • This soup tastes even better the next day when all the flavors have gotten to know each other.
02 -
  • Don't skip browning the beef—those browned bits stuck to the pot are pure flavor, and you'll deglaze them when you add the broth.
  • If your soup tastes flat after an hour, it's usually because you need more salt than you think, or a pinch of acid like a splash of vinegar or Worcestershire sauce to wake it up.
03 -
  • If you have time, let the beef brown in batches without crowding the pot—patience here pays off in deeper flavor.
  • A splash of Worcestershire sauce or smoked paprika added at the end is the secret move that makes people ask what you did differently.
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