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Hearty Old Fashioned Vegetable Beef Soup

Close-up of a rich vegetable beef soup in a white bowl, featuring tender beef chunks, potatoes, carrots, and bright green peas.
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Make this classic, comforting vegetable beef soup featuring tender chunks of beef and fresh vegetables in a rich, savory broth. It is a wholesome meal perfect for family dinners.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Return the beef to the pot. Add the beef broth, diced tomatoes (with juice), water, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef starts to become tender.
  7. Add the cubed potatoes and Worcestershire sauce. Continue to simmer, covered, for another 20 minutes, or until the potatoes are tender.
  8. Stir in the frozen green beans and peas. Cook for 5 more minutes, or until the vegetables are heated through.
  9. Remove and discard the bay leaf before serving. Taste and adjust seasoning if needed.

Notes

  • For quicker cooking, use an electric pressure cooker: Brown the beef and sauté vegetables as directed. Add all ingredients except the frozen vegetables. Cook on high pressure for 30 minutes, then allow a natural pressure release for 10 minutes before venting. Stir in frozen vegetables and cook for 5 minutes on the sauté setting.
  • For slow cooker preparation: Sear the beef separately. Place all ingredients (except frozen vegetables) in the slow cooker. Cook on low for 7 to 8 hours or on high for 3 to 4 hours. Stir in frozen vegetables during the last 30 minutes of cooking.
  • Use stew meat or cubed sirloin for the best texture in this classic vegetable beef soup.

Nutrition

Find it online: https://hearthbite.com/vegetable-beef-soup-hearty-old-fashioned-recipe/