Braised Vegetable Beef Soup (Print Layout)

Tender beef cubes braised with onions, carrots, celery, and potatoes in a savory beef broth with herbs.

# What You 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.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef pieces in batches, turning to sear all sides evenly. Remove browned beef and set aside.
03 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant. Stir in garlic and cook for 1 minute until aromatic.
04 - Return the beef to the pot. Stir in tomato paste and cook for 2 minutes to deepen flavor. Add beef broth, diced tomatoes with juice, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
05 - Add potatoes and green beans to the simmering soup. Cover and continue cooking for 25 minutes, or until vegetables are fork-tender and beef is easily shredded with a spoon.
06 - Stir in frozen peas and cook for an additional 5 minutes until heated through. Remove and discard bay leaves.
07 - Taste and adjust seasoning with salt and pepper as needed. Ladle hot soup into bowls and garnish with chopped fresh parsley.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender after simmering for hours, practically melting on your spoon.
  • Its a complete meal in one bowl, perfect for feeding a crowd or having leftovers all week.
02 -
  • Browning the beef in batches is crucial—overcrowding the pot steams the meat instead of searing it, and you lose all that flavorful caramelization.
  • The soup tastes even better the next day, so make it ahead if you can and let the flavors meld overnight in the refrigerator.
03 -
  • Cut your vegetables into similar sizes so they cook evenly and no single ingredient overcooks while another stays underdone.
  • Skim any excess fat that rises to the surface before serving if you prefer a lighter soup, or leave it for extra richness.

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