Braised Vegetable Beef Soup (Printable)
Hearty soup with tender braised beef and garden vegetables in rich broth.
# 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
# Steps:
01 - Pat the beef cubes dry with paper towels and season generously with salt and black 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, searing until browned on all sides. Remove browned beef and set aside.
03 - Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened and fragrant. Stir in minced garlic and cook for 1 minute until aromatic.
04 - Return beef to the pot. Stir in tomato paste and cook for 2 minutes to caramelize. Pour in 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 - Stir in potatoes and green beans. Cover and continue simmering for 25 minutes, or until vegetables are fork-tender and beef is easily pierced with a fork.
06 - Add frozen peas and cook for 5 minutes until heated through. Remove and discard bay leaves.
07 - Taste and adjust seasoning with additional salt and pepper if needed. Ladle hot soup into bowls and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- The beef becomes impossibly tender, melting apart after hours of slow simmering
- Its one of those rare soups that tastes even better the next day
02 -
- Rushing the browning step sacrifices depth of flavor—take your time getting good color on the beef
- Letting the soup rest off the heat for 15 minutes before serving allows the flavors to settle and meld
03 -
- Cutting beef into slightly larger cubes helps them hold up during long braising without falling apart
- Skim any fat that rises to the surface during simmering if you prefer a lighter broth