There’s something incredibly comforting about a steaming bowl of hearty beef and vegetable soup, isn’t there? It’s like a warm hug on a chilly day, a delicious embrace that nourishes both body and soul. This isn’t just any soup; it’s a culinary masterpiece packed with tender chunks of beef, vibrant garden vegetables, and a rich, savory broth that will have everyone clamoring for a second helping. It’s perfect for meal prepping and making ahead, tasting even better the next day as the flavors meld and deepen. Forget those bland, watery versions; we’re talking about a substantial, flavorful experience here that’s truly a meal in itself!
What makes this soup so special? It all starts with the beef. We’re going for a cut that becomes wonderfully wonderfully tender as it simmers, infusing the entire pot with its incredible flavor. Combined with a medley of fresh vegetables, each spoonful offers a delightful texture and taste. Think crisp carrots, earthy potatoes, sweet corn, and vibrant green beans, all swimming in a savory broth that has been carefully seasoned to perfection. This recipe is designed to be approachable for home cooks of all skill levels, ensuring a successful and delicious outcome every time you make it. It’s truly one of those comforting soup recipes for chilly days that becomes an instant family favorite.
The aroma that fills your kitchen as this soup simmers is a recipe for happiness in itself. It’s a scent that promises warmth, comfort, and a truly satisfying meal. Preparing this soup is a labor of love, but it’s a rewarding one that pays off in spades with every spoonful. The slow simmering process allows all the ingredients to marry beautifully, creating a depth of flavor that can’t be rushed. You’ll find that making a big batch is always a good idea, as leftovers are just as delightful, if not more so!
The beauty of a beef and vegetable soup also lies in its versatility and its ability to turn simple, wholesome ingredients into something extraordinary. While the recipe below provides a classic foundation, don’t hesitate to make it your own! Feel free to adjust the vegetables based on what’s in season, making it a fantastic way to enjoy seasonal stars recipes that celebrate what’s in season. A little extra garlic, a sprinkle of fresh herbs, or even a dash of your favorite hot sauce can elevate the flavors even further. Plus, it’s a fantastic way to explore different recipes with beef beyond just roasts and steaks. This recipe is not just about cooking; it’s about creating memories, sharing warmth, and enjoying genuinely good food. So, gather your ingredients, put on your favorite apron, and let’s get simmering. Your kitchen is about to smell absolutely divine!
Ingredients
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2 tbsp Olive oil
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1.5 lbs Beef chuck roast or stew meat (cut into 1-inch cubes)
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1 large Yellow onion (chopped)
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3 cloves Garlic (minced)
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4 cups Beef broth
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1 (14.5 oz) can Diced tomatoes (undrained)
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2 large Carrots (peeled and sliced)
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2 stalks Celery (sliced)
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2 medium Potatoes (peeled and diced)
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1 cup Frozen green beans
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1 cup Frozen corn
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1 tsp Dried thyme
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2 Bay leaves
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1 tbsp Worcestershire sauce
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1 tsp Salt (or to taste)
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1/2 tsp Black pepper (or to taste)
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Fresh parsley for garnish (chopped)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the beef cubes dry with paper towels. Season the beef with a pinch of salt and pepper. Brown the beef in batches, ensuring not to overcrowd the pot, until a nice crust forms on all sides. This will take about 3-5 minutes per batch. Remove the browned beef and set aside.
Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes, until softened and translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
Return the browned beef to the pot. Stir in the beef broth, diced tomatoes (undrained), sliced carrots, sliced celery, dried thyme, and bay leaves. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover the pot, and let it cook for 1.5-2 hours, or until the beef is fork-tender. Check periodically to ensure it's simmering gently and stir to prevent sticking.
After the beef is tender, add the diced potatoes, frozen green beans, and frozen corn to the pot. Increase the heat to bring it back to a gentle simmer. Cook for another 20-30 minutes, or until the potatoes are tender. Stir in the Worcestershire sauce, salt, and black pepper. Taste and adjust seasonings as needed.
💡 Tip: Adding the potatoes later prevents them from becoming mushy during the long simmer.
Remove the bay leaves before serving. Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread for dipping, if desired. Enjoy your delicious, homemade hearty beef and vegetable soup!
💡 Tips
- Don't skip browning the beef! This step is crucial for developing deep, rich flavor in your soup.
- Cut your vegetables into uniform sizes to ensure even cooking.
- Always taste and adjust seasonings at the end. Different broths and ingredients can vary in saltiness.
- For an even richer flavor, deglaze the pot with a splash of red wine after sautéing the onions, before adding the broth.
🎨 Variations
- Herb Garden: Experiment with other herbs like dried rosemary or a sprig of fresh thyme tied with kitchen twine.
- Spicy Kick: Add a pinch of red pepper flakes with the garlic for a touch of heat.
- Grain Goodness: Stir in 1/2 cup of pearl barley or small pasta shapes (like ditalini) during the last 30 minutes of cooking (you might need a bit more broth).
- Seasonal Veggies: Feel free to swap out or add other vegetables like peas, chopped cabbage, or zucchini (add zucchini in the last 15 minutes of cooking to prevent mushiness).
📊 Nutrition
Recipe FAQs
What’s the best cut of beef for this soup?
Beef chuck roast or stew meat works best because it breaks down beautifully during long, slow cooking, becoming incredibly tender and flavorful. Look for cuts with good marbling.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the aromatics on the stovetop first for best flavor. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding the potatoes, green beans, and corn during the last hour of cooking.
How long does this soup last in the refrigerator?
Stored in an airtight container, this soup will last for 3-4 days in the refrigerator. The flavors often deepen and improve overnight!
Can I freeze this beef and vegetable soup?
Yes, it freezes wonderfully! Let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
I hope this Hearty Beef & Vegetable Soup brings as much warmth and joy to your table as it does to mine. It's truly a labor of love that rewards you with an incredibly satisfying meal. Don't forget to share your creations with us on social media using #ChiefStoriesRecipes. Happy cooking!
