Braised Vegetable Beef Soup (Printable)
Tender braised beef with potatoes, carrots, celery, and green beans simmered in 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 make it:
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. Brown the beef pieces in batches, turning to sear all sides evenly. Remove browned beef and set aside.
03 - In the same pot, add onion, carrots, and celery. 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 develop flavor. 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 cooking for 25 minutes, or until vegetables are fork-tender and beef is easily pierced with a fork.
06 - Stir in frozen peas and cook for another 5 minutes until heated through. Remove and discard bay leaves before serving.
07 - Taste the soup and adjust seasoning with additional salt and black pepper as needed. Ladle hot soup into bowls and sprinkle with chopped fresh parsley.
# Expert Tips:
01 -
- The beef becomes meltingly tender after braising in that rich, tomato seasoned broth
- Its one of those rare soups that actually tastes better the next day
- Everything simmers in one pot so cleanup is minimal while flavor builds
02 -
- Patting the beef completely dry before searing is the difference between nicely browned meat and gray steamed cubes
- Browning in batches prevents the pot from cooling down and keeps that good fond developing on the bottom
- Letting the tomato paste cook for a couple of minutes after you add it removes the raw taste and concentrates its natural sweetness
03 -
- Skim any excess fat off the top before serving if you prefer a lighter soup
- Make a double batch and freeze portions for those nights when cooking feels impossible