Braised Vegetable Beef Soup (Printable)

Hearty soup with tender beef cubes and mixed vegetables in rich broth.

# What You'll Need:

→ Meats

01 - 1.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 large carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 2 cups potatoes, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 (14 oz) can diced tomatoes, with juice
10 - 1 cup frozen peas

→ Liquids & Seasonings

11 - 6 cups beef broth
12 - 2 tablespoons tomato paste
13 - 2 teaspoons Worcestershire sauce
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - Salt and black pepper, to taste

→ Garnish

18 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper on all sides.
02 - In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the beef pieces in batches, turning to color all sides evenly. Remove browned beef and set aside on a plate.
03 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant. Stir in garlic and cook for 1 minute until aromatic.
04 - Return the beef to the pot. Stir in tomato paste and cook for 2 minutes to deepen flavor. Add beef broth, diced tomatoes with juice, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
05 - Add potatoes and green beans to the simmering soup. Continue to cook, covered, for 25 minutes or until vegetables and beef are very tender.
06 - Stir in frozen peas and cook for another 5 minutes until heated through. Remove and discard bay leaves before serving.
07 - Adjust seasoning with additional salt and pepper if needed. Ladle hot soup into bowls and sprinkle generously with chopped fresh parsley.

# Expert Advice:

01 -
  • The slow braised beef becomes impossibly tender without any fancy techniques
  • It makes the house smell incredible and feeds a crowd on a budget
02 -
  • Rushing the browning step is the mistake that will leave your soup lacking depth
  • The soup tastes even better the next day as the flavors continue to develop
03 -
  • Pat the beef absolutely dry before searing or it will steam instead of brown
  • Let the soup rest for ten minutes off the heat before serving for the best flavor

Return