Description

A hearty and comforting bowl of Old-Fashioned Vegetable Beef Soup that brings nostalgic flavors to your kitchen. Made with tender beef, vibrant vegetables, and savory broth, this classic family recipe is ideal for cozy nights and easy dinners.

Ingredients

2 lbs beef chuck roast, trimmed and cut into chunks

3 carrots, sliced into rounds

3 Yukon Gold or russet potatoes, diced

1 medium onion, finely chopped

2 celery stalks, chopped

1 (14.5 oz) can diced tomatoes (no added sugar)

6 cups beef broth (high-quality)

1 tsp dried thyme

1 bay leaf

Salt and pepper, to taste

Olive oil, for browning

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Instructions

Prepare Ingredients: Chop all vegetables and cut beef into chunks, trimming excess fat.
Brown the Beef: In a large pot over medium heat, heat olive oil. Brown beef chunks on all sides for about 5 minutes.
Sauté Vegetables: Add onions, carrots, celery, and potatoes to the pot. Sauté for 5 minutes.
Add Broth & Tomatoes: Stir in beef broth and diced tomatoes.
Season: Add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low.
Simmer: Cover and simmer for 1 hour, stirring occasionally, until beef and vegetables are tender.
Serve: Remove bay leaf and serve hot with crusty bread.

Notes

Vegetarian Option: Swap beef for mushrooms and use vegetable broth.
Add Spice: A pinch of red pepper flakes or diced jalapeño adds a kick.
Thickening Tip: Mash some potatoes in the pot or add a cornstarch slurry.
Slow Cooker Version: After browning beef and sautéing veggies, cook everything in the slow cooker on low for 6–8 hours.
Freezing: Freezes well for up to 3 months in airtight containers.