Description

This Hearty & Comforting Vegetable Beef Soup is the perfect cozy classic for chilly days. Packed with tender beef, vibrant vegetables, and a rich broth, this one-pot meal is ideal for family dinners, meal prep, and warming your soul.

Ingredients

1.5–2 lbs beef stew meat (e.g., chuck roast), cut into bite-sized pieces

2 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

3 carrots, sliced

2 celery stalks, chopped

2–3 potatoes (Yukon Gold or Russet), diced

1 (14.5 oz) can diced tomatoes

2 tbsp tomato paste

1 tbsp Worcestershire sauce

6 cups beef broth

1 tsp Italian seasoning

1 bay leaf

1 cup frozen peas

1 cup frozen green beans

Salt and black pepper, to taste

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Instructions

Sear the Beef: Heat olive oil in a large pot or Dutch oven over medium-high. Brown the beef pieces on all sides. Remove and set aside.
Sauté Aromatics: In the same pot, cook onion, carrots, and celery for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
Simmer: Return beef to the pot. Add tomatoes, tomato paste, Worcestershire sauce, broth, Italian seasoning, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
Add Vegetables: Stir in potatoes and cook for 20 minutes, until fork-tender. Add peas and green beans during the last 5 minutes.
Finish: Remove bay leaf. Adjust seasoning to taste. Serve warm and enjoy!

Notes

Low-Carb Option: Substitute cauliflower for potatoes.
Add Heat: Toss in red pepper flakes or hot sauce.
Vegetarian Version: Use mushrooms or lentils with veggie broth.
Slow Cooker: Sear beef and sauté aromatics first, then cook on low 7–8 hours or high 4–5 hours.
Storage: Refrigerate up to 4 days or freeze for 3 months.