Hearty Beef and Vegetable Soup (Printer-Friendly)

Tender beef chuck simmered with root vegetables and herbs—a warming, satisfying bowl of comfort for cold days.

# 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 (optional)
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, plus more to taste
18 - 2 tbsp fresh parsley, chopped for garnish

# Direction Steps:

01 - Heat olive oil in a large Dutch oven or soup pot 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 garlic and cook for 1 minute more.
03 - Return browned beef to the pot. Stir in potatoes, parsnip if using, green beans, 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 peas and cook uncovered for 10-15 minutes more until all vegetables are soft.
06 - Remove bay leaves. Adjust seasoning to taste. Ladle soup into bowls and garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It tastes like someone who knows you really well spent hours making it, but you'll have it ready in just over two hours.
  • Freezes beautifully, so you can make a big batch and pull it out on nights when cooking feels impossible.
  • Every spoonful has vegetables, beef, and broth all working together—no sad empty bites.
02 -
  • Don't skip the browning step with the beef—it takes minutes but creates the difference between soup that tastes good and soup that tastes like someone cared.
  • The soup tastes even better the next day or even the day after that, because all the flavors have time to get to know each other and become friends in your refrigerator.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and look intentional rather than like you were just chopping while your mind was elsewhere.
  • If the soup seems too thick by the end, you can add more broth or even water—it's very forgiving about ratios as long as the base flavors are solid.
Go Back