Braised Vegetable Beef Soup (Printable Version)
Hearty soup loaded with tender beef and garden vegetables simmered in rich, savory broth.
# What You 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 dry with paper towels. Season generously with salt and 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 without overcrowding. Brown on all sides for 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
03 - Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften. Add garlic and cook for 1 minute until fragrant.
04 - Return beef and any accumulated juices to the pot. Stir in tomato paste and cook for 2 minutes to caramelize. Pour in beef broth, diced tomatoes with their juice, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
05 - Stir in diced potatoes and green beans. Cover and continue simmering for 25 minutes until potatoes are fork-tender and beef is easily pierced with a fork.
06 - Add frozen peas and cook for 5 minutes until heated through. Remove and discard bay leaves. Taste broth and adjust seasoning with additional salt and pepper if needed.
07 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and serve immediately while steaming hot.
# Expert Advice:
01 -
- The beef becomes impossibly tender without any fancy techniques or equipment
- This soup somehow tastes even better the next day so lunch is already solved
02 -
- Browning the beef properly is the most important step so do not rush it or crowd the pot
- The soup will taste better if you make it a day ahead and let the flavors meld overnight
03 -
- Skim any excess fat off the top before serving if you prefer a lighter soup
- A splash of red wine vinegar at the end brightens all the rich flavors