Hearty Beef and Vegetable Soup (Printer-Friendly)

Tender beef and root vegetables simmered with herbs in rich broth—classic comfort in every warming bowl.

# What You Need:

→ 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 - 1/2 tsp black pepper
17 - 1 tsp salt
18 - 2 tbsp fresh parsley, chopped

# 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, diced 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 before serving.

# Expert Advice:

01 -
  • It fills your kitchen with the kind of smell that makes people ask what you're cooking before they even walk in the door.
  • The beef becomes so tender it practically melts, and you'll swear you did something fancy when really you just let time do the work.
  • Leftovers taste better the next day, which means you're essentially gifting yourself an easy dinner later in the week.
02 -
  • Don't skip the searing step—it's tempting to throw everything in raw and save ten minutes, but those browned bits create the flavor you can't fake with extra broth or seasonings.
  • The peas go in last because they cook in about three minutes and turn to sad little nothing if they spend an hour and a half in the pot, so that timing matters even if nothing else seems to.
03 -
  • A splash of Worcestershire sauce or a tiny pinch of smoked paprika right at the end can elevate this from good to people-asking-for-the-recipe good.
  • If you love parsnips, use both parsnips and regular potatoes instead of all regular potatoes—the combination gives you earthiness and sweetness in perfect balance.
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