Name: Classic Beef & Vegetable Soup Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 1 ½ pounds beef stew meat, cut into 1-inch cubes; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 8 cups beef broth (low sodium if preferred); 1 (14.5-ounce) can diced tomatoes; 2 tablespoons tomato paste; 1 teaspoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 bay leaf; 3 large carrots, sliced; 3 celery stalks, chopped; 3 medium potatoes, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup corn kernels (fresh, canned, or frozen); 1 cup peas (fresh or frozen); 2 tablespoons chopped fresh parsley; Salt and pepper, to taste

Description

There’s nothing quite like a steaming bowl of homemade beef and vegetable soup on a cold day. This comforting classic is filled with tender beef, hearty vegetables, and rich savory broth that warms you from the inside out. Perfect for family dinners, meal prep, or cozy nights at home, this soup is wholesome, filling, and packed with flavor.

Ingredients

Scale

1 ½ pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
8 cups beef broth (low sodium if preferred)
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
3 large carrots, sliced
3 celery stalks, chopped
3 medium potatoes, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh, canned, or frozen)
1 cup peas (fresh or frozen)
2 tablespoons chopped fresh parsley
Salt and pepper, to taste

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Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches and sear until browned on all sides, about 3–4 minutes per batch. Remove and set aside.
In the same pot, add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.
Return the beef to the pot. Add beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, oregano, bay leaf, salt, and pepper. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, or until the beef becomes tender.
Add carrots, celery, and potatoes. Continue simmering for another 25–30 minutes until vegetables are tender.
Stir in green beans, corn, and peas. Simmer an additional 10 minutes until the vegetables are cooked through.
Remove bay leaf, adjust seasoning, and stir in fresh parsley before serving.

Notes

Use chuck roast or stew meat for the most tender results.
For a thicker soup, mash some of the potatoes directly in the pot before serving.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Add extra vegetables such as zucchini or cabbage for more flavor and texture.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes