Hearty Beef and Vegetable Soup
This soul-warming, one-pot soup is packed with tender chunks of beef, wholesome vegetables, and a rich, savory broth. It’s a complete, satisfying meal that tastes even better the next day—perfect for chilly nights or meal prep.
Ingredients
For the Beef:
· 1.5 lbs (700g) stew beef (chuck roast), cut into ¾-inch cubes
· 2 tbsp all-purpose flour
· 1 tsp salt
· ½ tsp black pepper
· 2 tbsp olive oil
For the Soup Base:
· 1 large onion, chopped
· 3 carrots, peeled and sliced into rounds
· 3 celery stalks, sliced
· 4 garlic cloves, minced
· 2 tbsp tomato paste
· 8 cups beef broth (low sodium preferred)
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 bay leaves
· 1 tsp dried thyme (or 2–3 fresh sprigs)
· 1 tsp dried rosemary (or 1 fresh sprig)
· 2 tbsp Worcestershire sauce
· 1 tbsp soy sauce (optional, for depth)
For the Vegetables:
· 3 medium potatoes (Yukon Gold or Russet), peeled and diced
· 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
· 1 cup corn kernels (fresh, frozen, or canned)
· 1 cup peas (fresh or frozen)
· ½ small cabbage, chopped (optional)
For Finishing:
· ¼ cup fresh parsley, chopped
· Salt and pepper to taste
Instructions
- Sear the Beef
- Pat the beef dry with paper towels. In a bowl, toss beef with flour, salt, and pepper.
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Working in batches, sear beef on all sides until browned (about 3–4 minutes per batch). Remove and set aside.
- Sauté the Aromatics
- In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add garlic and tomato paste. Cook for 1 minute until fragrant.
- Build the Soup
- Return beef and any juices to the pot. Add beef broth, diced tomatoes, bay leaves, thyme, rosemary, Worcestershire, and soy sauce.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until beef is tender.
- Add Vegetables
- Add potatoes and green beans. Simmer for 15 minutes.
- Add corn, peas, and cabbage (if using). Simmer for another 10–15 minutes, until all vegetables are tender.
- Finish and Serve
- Discard bay leaves and herb sprigs. Stir in fresh parsley.
- Adjust seasoning with salt and pepper.
- Serve hot with crusty bread, rolls, or a sprinkle of Parmesan cheese.
Tips for Success
· Browning is key: Don’t skip searing the beef—it builds deep flavor.
· Low and slow: Simmer gently to tenderize the beef without toughening it.
· Make ahead: This soup tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
· Vegetable swaps: Use what you have—parsnips, turnips, zucchini, or kale all work well.
· Instant Pot option: Use Sauté function to brown beef and vegetables. Add all ingredients except peas and corn. Pressure cook on High for 30 minutes, quick release, then stir in peas and corn and let sit 5 minutes.
Why You’ll Love It
· Nutritious & filling: Packed with protein, fiber, and vitamins.
· Budget-friendly: Stretches a small amount of beef into a large pot of soup.
· Freezer-friendly: Perfect for batch cooking and easy reheating.
Warm, nourishing, and endlessly customizable—this is the ultimate comfort soup. Enjoy! 
