Description

This hearty Vegetable Beef Soup combines tender chunks of browned beef chuck roast with a colorful medley of fresh vegetables simmered in a flavorful beef broth. Perfect for a cozy meal, it’s loaded with potatoes, carrots, celery, green beans, peas, and corn, seasoned with garlic, Italian herbs, and bay leaves. Slow-simmered to develop rich flavors, it offers a comforting and nutritious dish ideal for family dinners or meal prep.

Ingredients

Scale

Meat

1.5 pounds Beef Chuck Roast or Stew Meat, cut into chunks

Vegetables

3 medium Potatoes (Yukon Gold or Red), peeled and cubed
3 large Carrots, sliced
2 stalks Celery, sliced
1 large Onion, chopped
3 cloves Garlic, minced
1 cup Green Beans, trimmed and cut into 1-inch pieces
1 cup Peas (fresh or frozen)
1 cup Corn (fresh or frozen)

Liquids and Sauces

6 cups Beef Broth (low sodium)
2 tablespoons Tomato Paste or 1 can (14.5 oz) Diced Tomatoes
2 tablespoons Olive Oil

Seasonings

2 Bay Leaves
1 teaspoon Italian Seasoning
1 teaspoon Salt (adjust to taste)
½ teaspoon Black Pepper

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Instructions

Brown the beef: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef chunks in batches, ensuring not to overcrowd the pot. Brown the meat on all sides, about 5-7 minutes per batch. Remove browned beef and set aside.
Sauté vegetables: In the same pot, add chopped onions, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
Add garlic and tomato base: Stir in the minced garlic and tomato paste (or diced tomatoes if using). Cook for 2-3 minutes to deepen the flavor, stirring frequently to prevent burning.
Combine beef and broth: Return the browned beef to the pot. Pour in the beef broth, add cubed potatoes, bay leaves, Italian seasoning, salt, and black pepper. Stir to combine all ingredients evenly.
Simmer the soup: Bring the mixture to a boil. Once boiling, reduce heat to low and cover the pot with a lid. Let it simmer gently for 1 to 1.5 hours, or until the beef is tender and potatoes are cooked through.
Add green beans, peas, and corn: About 15 to 20 minutes before the end of cooking, stir in the green beans, peas, and corn. Continue simmering uncovered to allow the vegetables to cook but retain some texture.
Finish and serve: Remove the bay leaves, taste the soup, and adjust salt and pepper as desired. Serve hot, garnished with fresh herbs if preferred.

Notes

For a thicker soup, mash some potatoes against the side of the pot before adding the last vegetables.
You can substitute beef broth with vegetable broth for a lighter taste, though the beef flavor will be milder.
Freeze leftovers in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use fresh herbs like parsley or thyme for garnish to add brightness before serving.
If using frozen peas, green beans, or corn, no need to thaw; add directly during the last step.