Name: Beef Vegetable Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 lb boneless beef chuck or stew meat, cut into 1-inch cubes; 1 tsp salt, plus more to taste; 1/2 tsp black pepper; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 large carrots, sliced; 2 celery stalks, sliced; 1 lb Yukon gold potatoes, peeled and cubed; 6 cups low-sodium beef broth; 1 can (14 oz) diced tomatoes with juice; 1 tbsp Worcestershire sauce; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp dried thyme; 1 cup frozen peas; Fresh parsley, chopped, for garnish (optional)

Beef Vegetable Soup

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This Beef Vegetable Soup is packed with tender chunks of beef, hearty potatoes, carrots, celery, and tomatoes in a flavorful broth. Perfect for a chilly night, this one-pot meal is both comforting and nutritious.

Author: Stephanie
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Baking
Cuisine: American

Ingredients

Scale

2 tbsp olive oil
1 lb boneless beef chuck or stew meat, cut into 1-inch cubes
1 tsp salt, plus more to taste
1/2 tsp black pepper
1 small yellow onion, diced
2 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced
1 lb Yukon gold potatoes, peeled and cubed
6 cups low-sodium beef broth
1 can (14 oz) diced tomatoes with juice
1 tbsp Worcestershire sauce
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 cup frozen peas
Fresh parsley, chopped, for garnish (optional)

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Instructions

Sear the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef with salt and pepper, then add it to the pot. Sear until browned on all sides, about 5 minutes. Remove beef and set aside.
Cook the Vegetables: In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until they begin to soften. Add garlic and cook for 1 minute, until fragrant.
Build the Soup: Return the beef to the pot. Add the potatoes, beef broth, diced tomatoes, Worcestershire sauce, basil, oregano, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, or until the beef is tender.
Add Peas and Season: Stir in the frozen peas and cook for an additional 5-10 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Ladle into bowls, garnish with fresh parsley if desired, and serve warm with crusty bread.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Variations: Add other vegetables like green beans, corn, or cabbage for extra flavor and texture.

Find it online: https://recipe.ukfinda.com/beef-vegetable-soup/