Beef Vegetable Soup Potatoes

The window was rattling from the wind outside, and my apartment had that particular kind of January chill that makes you want to live inside your oven instead of in front of it. I'd bought stew meat on sale and ended up with more vegetables than my crisper drawer could reasonably hold, so this soup was born out of pure necessity rather than inspiration. My roommate wandered in halfway through the cooking process, announced it smelled like someone's grandmother had moved in, and then refused to leave the kitchen until I promised to save her a bowl. Now it's the only thing I make when the forecast turns grim.

Last winter my sister came over after a terrible day at work, curling up on my couch with that defeated look that no amount of words can fix. I ladled this soup into mismatched bowls and we ate in comfortable silence while the steam fogged up the windows. She asked for the recipe before she even finished her first bowl, and now she sends me photos every time she makes it, usually with some variation based on whatever vegetables are languishing in her fridge.

Ingredients

• Beef stew meat: Chuck roast cut into cubes works beautifully here, developing that melt in your mouth texture after long simmering
• Vegetable oil: Use something neutral with a high smoke point since you will be searing the meat over medium high heat
• Onion and garlic: The foundational aromatics that build layers of flavor from the very start
• Carrots and celery: These classic soup vegetables add sweetness and that familiar comforting taste
• Potatoes: Yukon Gold or russet hold their shape nicely while thickening the broth naturally
• Green beans: Fresh trimmed beans add a pleasant texture contrast to the soft vegetables
• Frozen peas: Added late in cooking so they stay bright and sweet without turning mushy
• Beef broth: Use a good quality low sodium broth so you can control the salt level yourself
• Diced tomatoes: The acidity balances the richness and adds body to the broth
• Bay leaves and dried herbs: Thyme and parsley create that classic herbaceous backbone
• Smoked paprika: Optional but recommended for a subtle smoky depth that makes people ask what your secret is

Instructions

Sear the beef:

Heat oil in a large Dutch oven over medium high heat, then add beef cubes in batches so they brown properly instead of steaming, letting them develop a dark crust on all sides.

Build the base:

Add onions and garlic to the pot, scraping up any browned bits from the bottom, and cook until fragrant and softened.

Add the vegetables:

Stir in carrots, celery, potatoes, and green beans, letting them cook briefly to start developing flavor.

Simmer together:

Pour in broth and tomatoes, add bay leaves and herbs, then bring to a boil before reducing to a gentle simmer with the lid on.

Finish with peas:

Remove the lid after an hour, stir in frozen peas, and simmer uncovered until everything is tender and the broth has thickened slightly.

Season and serve:

Fish out the bay leaves, taste the soup, and adjust salt and pepper before ladling into hot bowls.

Save to Pinterest

My neighbor texted me at 11pm one night because she could smell it through our shared wall and wanted to know what I was making. I ended up sending her home with a container, and now we have a standing arrangement where I make extra whenever I plan to cook this soup.

Making It Your Own

Sometimes I throw in a splash of red wine or Worcestershire sauce with the broth for extra depth, especially when I am serving it to guests and want it to feel a little more special. AParmesan rind simmered in the broth adds an incredible savory note that nobody can quite identify.

Smart Substitutions

Turnips or parsnips work beautifully in place of potatoes if you want something slightly less starchy, and frozen corn can stand in for green beans when the fresh ones look sad at the grocery store.

Serving Suggestions

Crusty bread is essential for soaking up that flavorful broth at the bottom of the bowl. A simple green salad with vinaigrette cuts through the richness nicely if you want something fresh alongside.

• Grated Parmesan on top adds a salty finish
• A splash of vinegar right before serving brightens everything
• Fresh parsley makes it look like you tried harder than you actually did

Save to Pinterest

There is something profoundly satisfying about making soup from scratch, watching it transform from a pile of raw ingredients into something that warms you from the inside out. This is the recipe I turn to when I need to feed both my stomach and my soul.

Recipe Questions & Answers

→ What cut of beef is best for this soup?

Beef stew meat cut into 1-inch cubes works well, as it becomes tender during the slow simmer.

→ Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables are preferred for better texture and flavor, especially peas and green beans.

→ How long should I simmer the soup?

Simmer uncovered for about 1 hour after browning and adding the broth, then add peas and cook another 15–20 minutes.

→ Can I substitute any vegetables in this dish?

Yes, feel free to add or replace with vegetables like corn, parsnips, or turnips based on your preference.

→ Is it better to prepare this soup in advance?

Yes, flavors deepen overnight, making it taste even better the next day after proper refrigeration.

→ What seasonings complement the soup?

Bay leaves, thyme, parsley, black pepper, and optional smoked paprika give the soup a balanced, aromatic flavor.