Description
This Beef and Vegetable Soup is the ultimate comfort food, packed with tender chunks of beef, a medley of colorful vegetables, and a flavorful broth. It’s a hearty, nourishing meal that’s perfect for cozy nights or a warming lunch. The combination of beef, carrots, potatoes, peas, and other veggies creates a wholesome, satisfying dish that will have everyone coming back for more. Simple to make and full of flavor, this soup is a family favorite that will keep you cozy all year long.
Ingredients
Scale
- 1 lb beef stew meat, cut into cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup frozen peas
- 1 cup green beans, chopped
- 1 (14.5-ounce) can diced tomatoes
- 6 cups beef broth (or water + beef bouillon cubes)
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
- Brown the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef stew meat in batches and brown on all sides, about 5-7 minutes per batch.
- Once browned, remove the beef from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
- Add the sliced carrots and diced potatoes, and cook for another 5 minutes.
- Make the Soup Base:
- Return the browned beef to the pot.
- Add the diced tomatoes (with juice), beef broth, thyme, rosemary, black pepper, and salt. Stir to combine.
- Add the bay leaf for extra flavor and bring the soup to a boil.
- Simmer:
- Once boiling, reduce the heat to low and let the soup simmer uncovered for 1 hour, stirring occasionally.
- Add the frozen peas and chopped green beans, and cook for an additional 10-15 minutes, or until all vegetables are tender and the beef is fully cooked.
- Finish and Serve:
- Remove the bay leaf from the soup. Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley, if desired.
- Enjoy!
- Serve with crusty bread or crackers for a complete meal.
Notes
- You can use a slow cooker for this recipe. After browning the beef, add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
- Feel free to add other vegetables like corn, parsnips, or celery for extra flavor and texture.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup