Description
This vegetable beef soup is packed with tender stew meat, hearty vegetables, and rich broth—perfect for cozy dinners and easy meal prep.
Ingredients
2 lb beef stew meat
1 tbsp olive oil
1 medium onion (1½ cups, finely diced)
14 oz can diced tomatoes (with juice)
3 bay leaves
8 cups low-sodium beef broth
1 lb potatoes, peeled and diced
2 large carrots, peeled and chopped
1 cup celery, chopped
1 cup green beans, cut into bite-size pieces
½ cup green onions, chopped
¼ cup parsley, chopped
1 tbsp fine sea salt (adjust to taste)
1 tsp freshly ground black pepper
Instructions
Sear the Beef: In a large pot, heat olive oil over medium-high heat. Add beef stew meat and sear until browned on all sides.
Sauté Aromatics: Add diced onion and cook until translucent, about 4–5 minutes.
Combine Broth & Tomatoes: Add diced tomatoes, bay leaves, and beef broth. Bring to a boil.
Simmer: Reduce heat to low, cover, and simmer for 1 hour until beef is tender.
Add Vegetables: Stir in potatoes, carrots, celery, and green beans. Simmer for another 30 minutes until vegetables are soft.
Finish & Season: Add green onions and parsley. Season with salt and pepper to taste. Remove bay leaves before serving.
Serve: Ladle into bowls and serve hot with crusty bread or a side salad.
Notes
Optional: Add red pepper flakes for spice or cooked barley for extra heartiness.
Use frozen vegetables if fresh aren’t available—just add them during the last 15–20 minutes of cooking.
Slow cooker friendly: Brown beef and onions first, then transfer all to a slow cooker and cook on low for 7–8 hours or high for 4–5.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: American
