There’s vegetable beef soup, and then there’s this vegetable beef soup. The kind that fills your home with an aroma so inviting, so deeply comforting, that it somehow makes everything feel right in the world. This is the soup you crave on a chilly day, the one you take to a friend in need, the timeless recipe that becomes a part of your family’s story.
We’re not settling for a bland, watery broth and tough meat here. This recipe unlocks the secret to a rich, deeply developed flavor with a tender, melt-in-your-mouth beef—and it does it all with stunning simplicity. Forget everything you know about mediocre soup; you’re about to create a legend in a pot.
Why This Recipe Truly Earns the Title “Best Ever”
Deep, Rich Flavor You Can Taste: We use a simple technique—browning the meat and building a fond—to create a complex, restaurant-quality broth that simmers for hours.
Fall-Apart Tender Beef: Chuck roast, slowly simmered, transforms into incredibly tender morsels, far surpassing the tough texture of ground beef or stew meat found in lesser recipes.
The Perfect Hearty Balance: This isn’t a vegetable soup with a little beef. It’s a robust, meal-worthy soup packed with meat, vegetables, and rich broth in every spoonful.
Unbeatable Versatility: Use fresh or frozen vegetables, what you have in your pantry. This recipe is a perfect template for cleaning out the fridge.
Gathering Your Ingredients: The Foundation of Flavor
This recipe proves that greatness comes from simple, whole ingredients.
The Beef (The Star):
2 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
2 tablespoons olive oil
Salt and black pepper
. The Aromatic Base (The Soul):
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
The Liquid Gold (The Broth):
8 cups (64 oz) beef broth (low sodium recommended)
1 (14.5 oz) can diced tomatoes, undrained
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
. The Vegetable Medley (The Heart):
4 carrots, peeled and sliced
3 celery stalks, sliced
2 cups diced potatoes (Yukon Gold or Russet)
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas (add at the very end)
. The Finish:
¼ cup fresh parsley, chopped
Salt and black pepper to taste
The Step-by-Step Method: Building Layers of Goodness
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