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Vegetable Beef Soup

Vegetable beef soup with tender beef, potato cubes, and vegetables simmered in a rich mahogany broth. This Dutch-oven soup simmers until the beef is fork-tender and the vegetables finish bright and slightly firm.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef and aromatics
  • 1.5 lb beef stew meat Cubed.
  • 3 potatoes Peeled and cubed.
  • 3 carrots Sliced into rounds.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 2 tbsp olive oil
Vegetables and broth
  • 1 cup green beans Cut.
  • 1 cup frozen corn
  • 1 can (14 oz) diced tomatoes
  • 6 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Heat the olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides, about 4–6 minutes total per batch. Remove the browned beef to a plate as it finishes.
Build the soup base
  1. Sauté the onion, carrots, and celery for 5 minutes in the Dutch oven until the onion softens. Add the garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Simmer
  1. Return the beef to the pot and add the beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Cook vegetables and finish
  1. Add the potatoes and cook for 15 more minutes, keeping the soup at a gentle simmer. When the potatoes are nearly tender, add the green beans and corn and cook for the last 8 minutes.
Season to serve
  1. Remove the bay leaf and season the soup with salt and pepper to taste. Taste and adjust seasoning before serving hot.

Notes

Pro tip: avoid overcrowding when searing so the beef browns instead of steams; it makes the broth taste deeper. Refrigerate leftovers in a covered container for up to 4 days. Freeze for up to 3 months (best after cooling completely); reheat gently on the stove. For a lower-sodium option, use reduced-sodium beef broth and Worcestershire sauce.