Braised Vegetable Beef Soup (Printer-friendly)

Hearty soup with tender braised beef and garden vegetables in a rich savory broth.

# 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 Guide:

01 - Pat the beef cubes dry with paper towels and season generously with salt and black pepper on all sides.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes in batches without overcrowding, searing until browned on all sides. Remove browned beef and set aside on a plate.
03 - Add onion, carrots, and celery to the same pot. Sauté for 5 minutes until softened and fragrant. Stir in minced garlic and cook for 1 minute until aromatic.
04 - Return beef and any accumulated juices to the pot. Stir in tomato paste and cook for 2 minutes to deepen flavor. Pour in beef broth, diced tomatoes with their 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 diced potatoes and green beans to the simmering soup. Cover and continue cooking for 25 minutes until vegetables are fork-tender and beef is easily pierced with a fork.
06 - Stir in frozen peas and cook for 5 additional minutes until heated through. Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle hot soup into serving bowls. Sprinkle generously with chopped fresh parsley. Serve immediately while steaming hot.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after slow braising, practically melting in your mouth with each spoonful
  • This soup actually tastes better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Patting beef completely dry before searing is the single most important step for developing that rich, caramelized flavor base
  • Don't rush the initial browning—those browned bits on the bottom of the pot are deglazed into pure liquid gold
03 -
  • Skim any excess fat that rises to the surface during the final simmering for a lighter, cleaner-tasting broth
  • If the soup becomes too thick, add a splash of water or extra broth rather than over-seasoning to correct consistency

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