Beef Vegetable Soup Potatoes (Printable Version)

A hearty blend of tender beef, vibrant vegetables, and potatoes, rich with flavor and easy to prepare.

# Ingredient List:

→ Beef

01 - 1 lb beef stew meat, cut into 1-inch cubes
02 - 1 tbsp vegetable oil

→ Vegetables

03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 3 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 medium potatoes, peeled and diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 cup frozen peas

→ Broth & Seasonings

10 - 8 cups beef broth
11 - 1 can (14 oz) diced tomatoes, undrained
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - ½ tsp black pepper
16 - 1 tsp salt (or to taste)
17 - Optional: ½ tsp smoked paprika

# Step-by-Step Instructions:

01 - Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes.
02 - Add diced onion and garlic to the pot. Cook until softened and fragrant, about 2–3 minutes.
03 - Stir in carrots, celery, potatoes, and green beans. Cook for 3 minutes to lightly soften.
04 - Pour in beef broth and diced tomatoes with their juice. Add bay leaves, thyme, parsley, pepper, salt, and smoked paprika if using.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour, stirring occasionally.
06 - Remove lid, add frozen peas, and simmer uncovered for 15–20 minutes until vegetables and beef are tender.
07 - Remove bay leaves, taste, and adjust seasoning as needed. Serve hot.

# Tips from hearthlykitchen:

01 -
  • The beef becomes impossibly tender after simmering for an hour, almost melting into the broth while still holding its shape enough to feel substantial
  • Everything cooks in one pot, which means maximum comfort food with minimal cleanup effort on your part
02 -
  • Browning the meat properly makes an enormous difference in the final depth of flavor, so resist overcrowding the pot
  • The soup tastes even better the next day once the flavors have had time to mingle in the refrigerator
03 -
  • Cut all vegetables into similar sizes so they cook evenly and nobody gets a giant chunk of potato while someone else gets tiny cubes
  • Let the soup cool slightly before refrigerating to prevent the container from cracking and to let the flavors settle

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