Beef and Vegetable Soup (Printer View)

A comforting bowl filled with tender beef chunks, root vegetables, and aromatic herbs in a rich broth.

# What you'll need:

→ Meats

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

→ Vegetables

02 - 2 tbsp 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
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 & Seasonings

13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - ½ tsp black pepper
17 - 1 tsp salt, plus more to taste
18 - 2 tbsp fresh parsley, chopped

# Method:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides for 5-7 minutes until deeply caramelized. 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, 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 10-15 minutes until all vegetables are tender.
06 - Remove bay leaves and adjust seasoning to taste. Ladle into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • It tastes better the next day, so you're basically giving yourself a gift when you make a big batch.
  • You can throw it together with whatever vegetables are lurking in your crisper drawer and it somehow always works out.
  • One pot means one thing to wash, and warm soup on a cold day feels like a small victory.
02 -
  • Don't skip browning the beef—it's the difference between soup that tastes like beef and broth that just happens to have beef in it.
  • If your vegetables are still hard after an hour and twenty-five minutes, your heat might be too low or your lid isn't trapping the steam properly.
03 -
  • Brown the beef in batches if your pot is crowded; overcrowding makes everything steam instead of sear, and that matters more than you'd think.
  • Save a handful of fresh herbs to add at the very end if you want the soup to feel bright and alive rather than just warm and heavy.
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