Braised Vegetable Beef Soup (Printable Version)

Tender beef and vegetables in rich, savory broth for ultimate comfort.

# 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 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes in batches, being careful not to overcrowd the pot. Sear until browned on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.
03 - Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté for 5 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute until fragrant.
04 - Return the beef and any accumulated juices to the pot. Stir in tomato paste and cook for 2 minutes to develop flavor. Pour in beef broth, diced tomatoes with their juice, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes.
05 - Add diced potatoes and green beans to the simmering soup. Cover and continue cooking for 25 minutes until potatoes are fork-tender and beef is very tender.
06 - Stir in frozen peas and cook for 5 minutes until heated through. Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle hot soup into serving bowls and sprinkle with chopped fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after its long simmer, practically melting into the broth
  • Its one of those rare soups that actually tastes better the next day, making it perfect for leftovers
  • Everything cooks in one pot, leaving you with minimal cleanup and maximum comfort
02 -
  • Patting the beef completely dry before searing is the difference between nicely browned meat and gray boiled-tasting chunks
  • Letting the soup cool and refrigerating overnight lets the flavors meld and the fat separate, making it easy to skim off for a lighter soup
03 -
  • Cutting the beef into slightly larger cubes is better because they shrink during braising and you want substantial bites
  • Skim any excess fat from the surface before adding the final vegetables for a cleaner, less greasy finish

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