The Only Vegetable Beef Soup Recipe You’ll Ever Need: Unbeatable Flavor with Minimal Effort

The Step-by-Step Method: Building Layers of Goodness

. Prep Time: 20 mins | Cook Time: 2 hours 30 mins | Serves: 8

Step 1: Build the Foundation of Flavor
Pat the beef cubes dry with a paper towel and season generously with salt and pepper. This is crucial for a good sear.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid crowding, sear the beef cubes on all sides until a dark brown crust forms. Do not skip this step! Those browned bits (fond) at the bottom of the pot are pure flavor. Remove the beef and set aside.

Step 2: Sauté the Aromatics
Reduce the heat to medium. Add the diced onion to the same pot and cook for 4-5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
Add the tomato paste and stir, cooking for another minute until it darkens slightly. This deepens its flavor.

Step 3: Deglaze and Simmer to Tenderness
Pour in about 1 cup of the beef broth to deglaze the pot, using a wooden spoon to scrape all the delicious browned bits from the bottom. This is where the magic happens!
Return the seared beef and any accumulated juices to the pot. Add the remaining beef broth, diced tomatoes, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a boil, then immediately reduce the heat to low.
Cover and let it gently simmer for 1.5 to 2 hours, or until the beef is fork-tender.

Step 4: Add the Vegetables
After the beef is tender, add the carrots, celery, and potatoes. Bring the  soup back to a simmer and cook, uncovered, for 20-25 minutes, or until the vegetables are just tender.

Step 5: The Final Flourish
Stir in the frozen corn and green beans and cook for another 5-7 minutes. Finally, turn off the heat and stir in the frozen peas and fresh parsley. The residual heat will warm them perfectly, preserving their bright color and flavor.
Remove the bay leaves. Taste the soup and adjust seasoning with more salt and pepper as needed.

Step 6: Serve and Comfort
Ladle the steaming soup into deep bowls. Serve with a side of crusty bread for dipping and enjoy the ultimate comfort food experience.

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Chef’s Notes: Tips for Absolute Perfection

The Cut of Beef is Key: Chuck roast is ideal because it has marbling that melts during the long cook time, making the  meat tender and enriching the broth. Stew meat often comes from leaner cuts and can become tough.

Don’t Rush the Sear: Browning the meat properly is the single most important step for developing a deep, rich flavor. Get that crust!

Low and Slow is the Way to Go: A gentle simmer is essential. A rolling boil will make the beef tough and cloud the broth.

Make It Ahead: This soup tastes even better the next day after the flavors have had time to marry. It’s the ultimate make-ahead meal.

Frequently Asked Questions (FAQ)

Q: Can I make this in a  slow cooker*?
A: Yes, perfectly! Complete Steps 1 & 2 in a skillet. Transfer everything to your slow cooker. Add the broth, tomatoes, herbs, and the seared beef. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Add the fresh and frozen vegetables in the last hour of cooking.

Q: Can I use ground beef instead?
A: You can, but the result will be different. Brown 1.5 lbs of ground beef with the onion. Skip the long simmer—just add the broth and simmer for 20 minutes before adding the vegetables. The flavor will be good, but the texture won’t be as rich or tender as with chuck roast.

Q: How long does it last?
A: Store cooled soup in an airtight container in the refrigerator for up to 4 days. It also freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Q: Can I add other vegetables?
A: Absolutely! This soup is incredibly flexible. Try adding diced zucchini, parsnips, or a cup of chopped cabbage along with the carrots and celery.