Braised Vegetable Beef Soup (Printable)

Hearty bowl featuring tender braised beef and garden vegetables in rich, savory broth simmered to perfection.

# What You'll Need:

→ Meats

01 - 1.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 large carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 2 cups potatoes, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 (14 oz) can diced tomatoes, with juice
10 - 1 cup frozen peas

→ Liquids & Seasonings

11 - 6 cups beef broth
12 - 2 tablespoons tomato paste
13 - 2 teaspoons Worcestershire sauce
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - Salt and black pepper, to taste

→ Garnish

18 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef pieces in batches, turning to sear all sides evenly. Remove browned beef and set aside.
03 - Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened and fragrant. Stir in garlic and cook for 1 minute until aromatic.
04 - Return the beef to the pot. Stir in tomato paste and cook for 2 minutes to caramelize. Add beef broth, diced tomatoes with juice, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
05 - Add potatoes and green beans to the simmering soup. Cover and continue simmering for 25 minutes, or until vegetables and beef are very tender.
06 - Stir in frozen peas and cook for another 5 minutes until heated through. Remove and discard bay leaves.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Ladle hot soup into bowls and sprinkle with chopped fresh parsley.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after two hours of gentle simmering, practically falling apart when you look at it
  • One pot feeds a crowd and tastes even better the next day
  • Flexible enough to use up whatever vegetables are languishing in your crisper drawer
02 -
  • Browning the beef properly is non-negotiable, that crust creates the deep savory flavor that makes this soup special
  • Resist lifting the lid during the first simmer, every time you do you add 15 minutes to your cooking time
  • The soup will taste better if you make it a day ahead and let the flavors marry in the refrigerator
03 -
  • Cut your vegetables into similar sizes so they cook evenly and look beautiful in the bowl
  • Let the soup rest for 10 minutes off the heat before serving, the flavors really come alive

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