Description
This comforting hearty beef and vegetable soup is perfect for chilly nights. Packed with tender beef, fresh vegetables, and rich flavors, it’s a nourishing and satisfying meal, ideal for family gatherings or a simple, warming dinner.
Ingredients
Scale
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 medium carrots, peeled and sliced into rounds
- 2 celery stalks, chopped into small pieces
- 3 medium potatoes, peeled and diced
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, including juices
- 6 cups beef broth (preferably low-sodium)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, warm the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear the beef for about 5-7 minutes, turning occasionally until nicely browned on all sides. Transfer the browned beef to a plate and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant, stirring frequently to prevent burning.
- To the pot, stir in the sliced carrots, chopped celery, and diced potatoes. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften and release their flavors.
- Return the browned beef to the pot. Add the green beans, diced tomatoes with their juice, beef broth, Worcestershire sauce, thyme, bay leaf, and a generous pinch of salt and pepper. Stir everything together to combine well.
- Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally, allowing the beef to become tender and the flavors to meld beautifully.
- After the simmering time, taste the soup and adjust the seasoning with additional salt and pepper as needed. Remove and discard the bay leaf before serving.
- Ladle the hearty beef and vegetable soup into bowls, and garnish with freshly chopped parsley for a touch of color. Serve hot alongside crusty bread or crunchy crackers for a satisfying meal!
Notes
- For a richer flavor, consider using a good quality homemade beef broth.
- Adjust the vegetables based on your preference or what’s in season.
- For a thicker soup, you can mash some of the potatoes against the side of the pot during the last 30 minutes of simmering.
- Prep Time: 20 minutes
- Cook Time: 1.5 to 2 hours
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg