Beef Vegetable Soup Potatoes (Printable Version)
A hearty blend of beef, potatoes, and vibrant vegetables simmered in a savory broth.
# Ingredient List:
→ Meats
01 - 1.1 lb beef stew meat, cut into 1 inch cubes
→ Vegetables
02 - 2 medium potatoes, peeled and diced
03 - 3 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 medium onion, chopped
06 - 1 cup green beans, trimmed and cut into 1 inch pieces
07 - 1 cup frozen or fresh peas
08 - 2 cloves garlic, minced
→ Broth & Liquids
09 - 6 cups beef broth (gluten-free if needed)
10 - 14 oz canned diced tomatoes, with juices
11 - 2 tablespoons tomato paste
12 - 1 tablespoon Worcestershire sauce (gluten-free if needed)
→ Herbs & Spices
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 2 bay leaves
16 - Salt and freshly ground black pepper, to taste
→ Oils
17 - 2 tablespoons olive oil
# Step-by-Step Instructions:
01 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes in batches and brown evenly on all sides. Remove and set aside.
02 - In the same pot, add onion, carrots, and celery. Cook for 5 minutes until slightly softened.
03 - Stir in minced garlic and cook for 1 minute, stirring frequently.
04 - Return browned beef to the pot. Add diced potatoes, green beans, beef broth, diced tomatoes with juices, tomato paste, Worcestershire sauce, thyme, oregano, and bay leaves.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
06 - Stir in peas and continue simmering uncovered for an additional 15 to 20 minutes, until vegetables are tender and beef is fork-tender.
07 - Remove and discard bay leaves. Adjust salt and pepper to taste. Serve hot, optionally garnished with fresh parsley.
# Tips from hearthlykitchen:
01 -
- It tastes like someone who actually knows how to cook spent all day on it, but you'll have it ready in under two hours.
- The beef gets so tender it practically dissolves on your tongue, and the broth soaks up all those vegetable flavors in a way that feels almost impossible.
- It's the kind of soup that fills you up without feeling heavy, and it reheats beautifully for days.
02 -
- Don't add the salt until the very end; the broth reduces as it simmers and concentrates naturally, and you can always add more but you can't take it out.
- Those bay leaves need to come out—finding one in your spoon mid-bite is the worst kind of surprise.
- If your beef is still tough after an hour and 20 minutes, the heat was too high and you cooked it fast instead of slow; low and slow is the whole point here.
03 -
- Pat your beef dry before browning it—any moisture on the surface will steam instead of sear, and you'll miss out on that crucial crust.
- If you're cooking for someone who's gluten-free, check your Worcestershire sauce and broth labels; some brands sneak gluten in where you wouldn't expect it.