Beef and Vegetable Soup (Printable)

Tender beef and root vegetables simmered in savory broth for a warming meal perfect for cold days.

# What You 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 - 1/2 tsp black pepper
17 - 1 tsp salt
18 - 2 tbsp fresh parsley, chopped

# 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 5-7 minutes. 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, diced 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 frozen peas and cook uncovered for 10-15 minutes until all vegetables are soft.
06 - Remove bay leaves and adjust seasoning to taste. Ladle into bowls and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It's forgiving enough that you can improvise with whatever vegetables are in your crisper drawer.
  • The leftovers taste even better the next day, which means you're basically giving yourself a gift for tomorrow.
  • One pot, one meal, and your kitchen smells like a warm hug for hours.
02 -
  • Don't skip browning the beef—it's the difference between soup that tastes like boiled meat and soup that tastes like something you spent hours perfecting.
  • If your potatoes are still hard after the initial hour and fifteen minutes, your heat might be too low; just bump it up a notch for the last part.
03 -
  • Cut your beef into uniform one-inch pieces so everything cooks at the same rate and no pieces end up tough while others are falling apart.
  • Taste the soup multiple times as it cooks—the flavor changes and deepens, and you'll catch when it's exactly where you want it to be instead of overseasoning at the end.
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