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Beef vegetable soup recipe in a rustic bowl with tender beef chunks, potatoes and carrots, crusty bread on a wooden table

Beef Vegetable Soup Recipe

Hearty beef vegetable soup with fall-apart tender chuck, potatoes, carrots, and green beans in a rich, deep broth. One pot, about 2 hours 15 minutes, freezer friendly.
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Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef chuck cut into 1-inch cubes
  • Salt and black pepper for seasoning
  • 3 tablespoons olive oil divided
  • 1 large yellow onion diced
  • 3 carrots peeled and sliced into half moons
  • 3 celery stalks sliced
  • 4 garlic cloves minced
  • 3 tablespoons tomato paste
  • 8 cups low sodium beef broth
  • 1 can 14.5 ounces diced tomatoes, with juice
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 1/2 pounds Yukon Gold potatoes peeled and cut into 3/4-inch chunks
  • 2 cups fresh or frozen green beans cut into 1-inch pieces
  • 1 1/2 cups frozen corn kernels
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley chopped, to serve

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Chef's knife
  • Cutting board
  • ladle
  • Measuring cups and spoons

Method
 

  1. Pat the beef cubes very dry and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in two batches, 2 to 3 minutes per side until deeply browned. Transfer to a plate.
  2. Lower heat to medium. Add the remaining oil, then onion, carrots, and celery with a pinch of salt. Cook 6 to 7 minutes until softened. Stir in garlic and cook 1 minute.
  3. Add the tomato paste and stir constantly for 2 minutes until darkened to brick red.
  4. Pour in the beef broth, scraping up the browned bits. Add diced tomatoes with juice, bay leaves, thyme, and oregano. Return the beef with its juices. Bring to a gentle boil, then simmer covered for 1 hour. The beef should be starting to get tender, but it does not need to be fall-apart yet.
  5. Stir in the potatoes and green beans. Simmer uncovered for 20 minutes.
  6. Stir in the corn. Simmer 7 minutes, then stir in the peas and simmer 2 to 3 more minutes until potatoes are fork tender and the beef is truly fall-apart tender. If the beef is still chewy after 90 minutes of total simmering, keep simmering and check every 15 minutes, up to 2 hours total, until it is truly fall-apart tender. Remove bay leaves. Season with salt and pepper. Serve topped with parsley.

Notes

Use chuck roast cut yourself for even, tender cubes; avoid lean cuts. If beef is chewy it needs more time, not less. Slightly undercook potatoes if freezing. Better on day two; make ahead when you can.