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Hearty Old-Fashioned Vegetable Beef Soup

Close-up of a white bowl filled with rich, dark broth vegetable beef soup featuring chunks of beef, carrots, celery, and potatoes.
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Make a classic, comforting vegetable beef soup using tender stew meat and fresh vegetables for a rich, satisfying meal.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Pat the beef pieces dry and season lightly with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches on all sides. Remove the browned beef and set it aside.
  3. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the beef to the pot. Pour in the beef broth and add the diced tomatoes (with juice), thyme, bay leaf, salt, and pepper.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the beef starts to become tender.
  7. Add the cubed potatoes to the soup. Continue to simmer, covered, for another 20 minutes, or until the potatoes are tender.
  8. Stir in the frozen green beans and corn. Cook for 5 more minutes until the vegetables are heated through.
  9. Remove and discard the bay leaf before serving. Garnish individual bowls with fresh parsley.

Notes

  • For deeper flavor, sear the beef in small batches to ensure good browning.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir this slurry into the soup during the last 10 minutes of cooking.
  • You can substitute ground beef for stew meat; brown the ground beef first, drain off any excess fat, and then proceed with sautéing the onions and celery in the same pot.

Nutrition

Find it online: https://tasteportfolio.com/hearty-old-fashioned-vegetable-beef-soup/