Beef and Vegetable Soup (Printable format)

A warming bowl filled with tender beef chunks, carrots, celery, potatoes, and green beans in a savory beef broth.

# List of ingredients:

→ Meats

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

→ Vegetables

02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, sliced
06 - 2 celery stalks, sliced
07 - 2 medium potatoes, peeled and diced
08 - 1 parsnip, peeled and diced
09 - 1 cup green beans, trimmed and cut into 1-inch pieces
10 - 1 cup frozen peas
11 - 1 can (14.5 oz) diced tomatoes, undrained

→ Liquids

12 - 8 cups beef broth

→ Herbs & Seasonings

13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 0.5 tsp black pepper
17 - 1 tsp salt, or to taste
18 - 2 tbsp fresh parsley, chopped for garnish

# How to make it:

01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides for 5-7 minutes. Remove beef and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute more.
03 - Return browned beef to the pot. Stir in potatoes, parsnip, green beans, tomatoes with juice, beef broth, bay leaves, thyme, oregano, pepper, and salt.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally, until beef is tender.
05 - Add peas and cook uncovered for 10-15 minutes until all vegetables are tender.
06 - Remove bay leaves. Adjust seasoning to taste. Ladle into bowls and garnish with fresh parsley.

# Expert Suggestions:

01 -
  • It's the kind of soup that gets better the longer it sits, so leftovers are honestly the best part.
  • No fancy techniques required—just brown some meat, throw vegetables in a pot, and let time do the heavy lifting.
  • One pot means minimal cleanup, which matters when you're already tired and hungry.
02 -
  • Don't skip the browning step on the beef; those caramelized edges are what make this soup taste deeply savory instead of just like boiled meat.
  • If you rush the simmering time, the beef won't break down properly and you'll end up with tough chunks instead of tender ones—patience really is the secret ingredient here.
03 -
  • If your beef still seems tough after the suggested time, just keep it simmering a little longer; some cuts need an extra fifteen minutes and that's completely normal.
  • Taste the soup about halfway through cooking and adjust seasonings then instead of waiting until the end—salt and herbs need time to infuse properly.
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