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Vegetable Beef Soup

Vegetable beef soup with tender beef, potato cubes, and a rich mahogany broth simmered until savory and hearty. Dutch oven cooking brings out deep flavor while vegetables stay bright and fork-tender.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 1.5 lb beef stew meat Cubed.
  • 3 potatoes Peeled and cubed.
  • 3 carrots Sliced into rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 1 cup green beans Cut.
  • 1 cup frozen corn Frozen.
  • 1 can (14 oz) diced tomatoes Canned, undrained.
  • 6 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Heat the olive oil in a large Dutch oven over medium-high heat, then sear the cubed beef in batches until browned on all sides.
  2. Remove the browned beef to a plate and repeat with any remaining pieces so all sides get color.
Build the soup base
  1. Add the onion, carrots, and celery to the Dutch oven and sauté for 5 minutes, stirring until beginning to soften.
  2. Stir in the garlic and tomato paste and cook for 2 minutes, until fragrant and slightly darkened.
Simmer
  1. Return the beef to the pot, then add the beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf.
  2. Bring to a boil, then reduce the heat to a steady simmer and cook for 30 minutes.
Cook vegetables to tender
  1. Add the cubed potatoes and simmer for 15 minutes, until the potatoes are tender.
  2. Add the green beans and frozen corn and cook for the last 8 minutes, until the beans are crisp-tender.
Finish
  1. Remove the bay leaf, then season with salt and pepper to taste.

Notes

Pro tip: brown the beef in batches so it sears instead of steaming, which deepens the broth flavor. Refrigerate leftovers in an airtight container up to 4 days. Freeze for up to 3 months; thaw overnight in the fridge and reheat until hot. For a lower-fat option, use lean stew meat and skim off excess fat after simmering.