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Classic Old-Fashioned Vegetable Beef Soup

Close-up of a steaming bowl of vegetable beef soup filled with tender beef chunks, potatoes, carrots, and green beans.
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Make this hearty vegetable beef soup using tender stew meat and fresh vegetables. It is a comforting, classic recipe that tastes like it simmered all day.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 pound potatoes, peeled and cubed
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Pat the beef cubes dry with paper towels and season lightly with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice).
  6. Stir in the dried thyme, dried oregano, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, or until the beef starts to become tender.
  7. Add the cubed potatoes to the soup. Continue to simmer, covered, for another 15 minutes.
  8. Stir in the frozen green beans, frozen peas, salt, pepper, and Worcestershire sauce. Cook uncovered for 10 more minutes, or until the vegetables are tender and the beef is fully cooked through.
  9. Remove and discard the bay leaf before serving. Taste and adjust seasoning if needed.

Notes

  • For a richer flavor, sear the beef in batches until deeply browned on all sides.
  • If you prefer ground beef, brown 1.5 pounds of ground beef first, drain the fat, and add it with the broth in step 4.
  • This soup freezes well for up to three months. Cool completely before storing.

Nutrition

Find it online: https://kingscook.com/vegetable-beef-soup-classic-recipe/