Braised Vegetable Beef Soup (Printable Version)
Tender beef chunks simmered with potatoes, carrots, and green beans in a rich, savory broth for ultimate comfort.
# What You'll Need:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 large carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 2 cups potatoes, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 (14 oz) can diced tomatoes, with juice
10 - 1 cup frozen peas
→ Liquids & Seasonings
11 - 6 cups beef broth
12 - 2 tablespoons tomato paste
13 - 2 teaspoons Worcestershire sauce
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - Salt and black pepper, to taste
→ Garnish
18 - 2 tablespoons fresh parsley, chopped
# How To Make:
01 - Pat the beef cubes completely dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes in batches, searing until browned on all sides. Transfer to a plate and set aside.
03 - Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until vegetables begin to soften. Stir in garlic and cook for 1 minute until fragrant.
04 - Return beef to the pot along with any accumulated juices. Stir in tomato paste and cook for 2 minutes, stirring constantly to coat and caramelize slightly.
05 - Pour in beef broth, diced tomatoes with their juice, and Worcestershire sauce. Add bay leaves, thyme, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef begins to tenderize.
06 - Stir in potatoes and green beans. Cover and continue simmering for 25 minutes, or until potatoes are fork-tender and beef is very tender.
07 - Add frozen peas and cook for 5 minutes longer. Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and serve immediately while hot.
# Expert Tips:
01 -
- The beef becomes impossibly tender after slow simmering, practically melting in your spoon
- This soup tastes even better the next day, making it perfect for meal prep or feeding a crowd
- One pot feeds six people and fills your entire home with the most comforting aroma
02 -
- Pat the beef absolutely dry before seasoning, or it will steam instead of brown and you will miss all that incredible flavor
- Dont rush the browning step, even though it takes time, that caramelized crust is what transforms this from soup to something special
- The soup will taste slightly watery until it fully cools and reheats, which gives the flavors time to marry
03 -
- Skim any excess fat that rises to the surface before serving, especially if you made it ahead
- Cut all vegetables into similar sizes so they cook evenly and every spoonful has a little of everything