Description
This old-fashioned vegetable beef soup is loaded with tender chuck roast, carrots, potatoes, and rich broth for the ultimate comfort food meal.
Ingredients
2 lbs beef chuck roast, trimmed and cut into chunks
2 tablespoons olive oil
2 medium carrots, sliced
2 medium potatoes, diced
1 medium onion, chopped
2 celery stalks, chopped
1 can (14.5 oz) diced tomatoes (with juice)
6 cups beef broth
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Add beef chunks and brown on all sides (about 5 minutes).
Add carrots, potatoes, onion, and celery. Sauté for 5 minutes to soften.
Stir in diced tomatoes and beef broth.
Add dried thyme, bay leaf, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for about 1 hour or until beef is tender and vegetables are cooked through.
Remove bay leaf before serving.
Serve hot with crusty bread if desired.
Notes
For extra texture and flavor, add green beans, corn, or peas during the last 15 minutes of cooking.
Use sweet potatoes for a different flavor twist.
Add a pinch of red pepper flakes or diced jalapeño for heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
