Description
Loaded with tender beef, potatoes, and veggies, this cozy vegetable beef soup is the perfect one-pot dinner for cold nights and meal prep.
Ingredients
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)
Instructions
Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear beef cubes until browned on all sides (4–5 minutes). Remove and set aside.
Sauté the Aromatics: In the same pot, add onion, garlic, carrots, and celery. Cook for 3–4 minutes until slightly softened.
Simmer the Soup: Pour in diced tomatoes, tomato sauce, beef broth, and water. Stir in Worcestershire, thyme, oregano, paprika, salt, and pepper. Return beef to pot. Bring to a boil, reduce heat, cover, and simmer for 45–60 minutes.
Add Vegetables: Add potatoes, green beans, corn, and peas. Simmer for another 15–20 minutes until vegetables are tender.
Finish & Serve: Adjust seasoning if needed. Garnish with chopped parsley and serve warm with crusty bread.
Notes
Make it Low-Carb: Use cauliflower instead of potatoes.
Add Heat: Add red pepper flakes or hot sauce.
Vegetarian: Swap beef for lentils or mushrooms; use vegetable broth.
Slow Cooker Option: Cook on low for 7–8 hours or high for 4–5 after browning the beef.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
