Hearty Beef and Vegetable Soup (Printable)

Tender beef chuck simmered with root vegetables and herbs in a rich, savory broth—perfect winter comfort food.

# 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 fresh 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 - 0.5 tsp black pepper
17 - 1 tsp salt, adjust to taste
18 - 2 tbsp fresh parsley, chopped

# How-To:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides for 5 to 7 minutes. Remove beef and set aside.
02 - In the same pot, add diced onion, sliced 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 to 15 minutes, or until all vegetables are tender.
06 - Remove bay leaves. Adjust seasoning to taste with additional salt and pepper as needed.
07 - Ladle soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread.

# Expert Tips:

01 -
  • The beef becomes impossibly tender and practically melts into each spoonful without any fuss.
  • Every vegetable contributes its own flavor but somehow they taste like one unified thing, which is the whole point of soup.
  • You can make it once and eat it for days, and honestly it tastes better on day two when everything has gotten to know each other.
02 -
  • Don't skip the searing step even though it seems like extra work—it's the difference between soup that tastes like ingredients and soup that tastes like home.
  • Taste the broth before you add salt, because most store-bought beef broth is already salty enough to throw off your balance if you're not careful.
03 -
  • Brown the beef in smaller batches so you actually get a sear instead of steaming the meat—this takes longer but creates exponentially better flavor.
  • Add your peas at the very end because overcooked peas turn gray and mushy, and they'll taste better if they stay bright green and barely tender.
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