Why You’ll Love This Recipe

Comforting & Nourishing: Packed with protein, fiber, and vitamins.
One-Pot Wonder: Easy to make with minimal cleanup.
Great for Meal Prep: Tastes even better the next day.
Customizable: Use fresh or frozen veggies and swap in my favorite ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lbs beef stew meat (chuck roast, cubed)
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
3 celery stalks, chopped
3 medium potatoes, diced
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
4 cups beef broth
1 cup water
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 cup green beans, chopped
1 cup corn (fresh, canned, or frozen)
1 cup peas (fresh or frozen)
2 tablespoons fresh parsley, chopped (for garnish)

Directions

Brown the Beef: In a large pot or Dutch oven, I heat olive oil over medium-high heat. I add the beef cubes and sear until browned on all sides (about 4–5 minutes). I remove and set aside.
Sauté the Aromatics: In the same pot, I add onion, garlic, carrots, and celery. I cook for 3–4 minutes until softened.
Simmer the Soup: I pour in the diced tomatoes, tomato sauce, beef broth, and water. I add Worcestershire sauce, thyme, oregano, paprika, salt, and black pepper. I return the browned beef to the pot and bring to a boil. I reduce heat, cover, and simmer for 45–60 minutes, until beef is tender.
Add Vegetables & Finish: I stir in the potatoes, green beans, corn, and peas. I cook for another 15–20 minutes until vegetables are tender. I taste and adjust seasoning as needed.
Serve & Enjoy: I garnish with fresh parsley and serve warm with crusty bread.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Variations

Low-Carb Version: I skip the potatoes and use cauliflower instead.
Spicy Kick: I add red pepper flakes or a dash of hot sauce.
Slow Cooker Method: I cook on low for 7–8 hours or high for 4–5 hours.
Vegetarian Option: I swap beef for lentils or mushrooms and use vegetable broth.

Storage/Reheating

Store: I keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: I freeze in portions for up to 3 months.
Reheat: I warm on the stove over medium heat, adding extra broth if needed.

FAQs

Can I use ground beef instead of stew meat?

Yes! I brown ground beef first, then continue with the recipe as written.

How can I make this in a slow cooker?

I sear the beef first, then add everything to the slow cooker and cook on low for 7–8 hours.

Can I use fresh green beans instead of frozen?

Absolutely! I just add them in the last 10 minutes of cooking.

What’s the best cut of beef for this soup?

I find that chuck roast works best since it becomes tender as it simmers.

Can I make this soup ahead of time?

Yes, I prepare the soup and store it in the fridge for up to 4 days or freeze it for up to 3 months.

Conclusion

I find that this Vegetable Beef Soup is warm, hearty, and packed with flavor. Whether I make it on the stovetop or in a slow cooker, it’s the perfect dish for meal prep, family dinners, or cozy nights in.

Hearty & Comforting Vegetable Beef Soup – A Cozy Classic