Print

Hearty Old-Fashioned Vegetable Beef Soup

Close-up of a white bowl filled with rich vegetable beef soup, featuring chunks of beef, bright carrots, potatoes, and celery.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a satisfying, classic vegetable beef soup using tender chuck roast. This recipe delivers deep, homemade flavor perfect for a comforting family meal.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 medium potatoes, peeled and cubed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 cup frozen peas
  • Salt and black pepper to taste

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches on all sides. Remove the browned beef and set it aside.
  3. Add the onion, celery, and carrots to the pot. Cook until the onion softens, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the beef to the pot. Pour in the beef broth and add the diced tomatoes, thyme, rosemary, and bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
  7. Add the cubed potatoes to the soup. Continue to simmer, covered, for another 20 minutes, or until the potatoes are soft.
  8. Stir in the frozen peas during the last 5 minutes of cooking.
  9. Remove the bay leaf. Taste the soup and adjust salt and pepper as needed before serving.

Notes

  • For a richer flavor, sear the beef in batches to avoid overcrowding the pot.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir this slurry into the simmering soup during the last 10 minutes of cooking.
  • You can use stew meat instead of chuck roast, but adjust the initial simmering time based on the cut of meat used.

Nutrition

Find it online: https://eatableempress.com/vegetable-beef-soup-recipe-hearty-old-fashioned/