Description
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.
Ingredients
Units
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)
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.