Beef Vegetable Soup Potatoes

The steam rising from my grandmother's soup pot was the first thing that greeted me walking home from school on gray February afternoons. She swore the secret was in the browning of the beef, taking her time with each cube until the kitchen filled with that deep, meaty perfume. Now whenever a biting wind rattles my windowpanes, I find myself reaching for the stew meat without even thinking about it.

Last winter, my neighbor came over shoveling the driveway and I offered her a bowl. She sat at my kitchen table, spoon in hand, and told me it reminded her exactly of Sunday suppers at her childhood home. We ended up talking for two hours over empty bowls, the snow still falling outside while the pot kept everything warm on the stove.

Ingredients

• Beef stew meat: Chuck cut works beautifully here because it breaks down into melting tenderness during the long simmer
• Potatoes: Yukon Gold or red potatoes hold their shape better than russets and add a creamy texture
• Carrots and celery: These aromatics form the classic soup foundation, sweetening as they cook down
• Onion: Building flavor from the ground up, so do not rush this step
• Green beans: Add a fresh snap and vibrant color to the bowl
• Frozen peas: Stir these in at the very end so they stay sweet and bright
• Garlic: Two cloves might feel modest, but they bloom beautifully in the tomato paste
• Beef broth: Use a good quality brand you would drink by itself
• Diced tomatoes: The juice becomes part of the broth while the tomatoes break down into the soup
• Tomato paste: This is what gives the broth its deep, savory backbone
• Dried thyme and oregano: Earthy herbs that complement beef without overpowering the vegetables
• Bay leaf: Do not forget to fish this out before serving
• Olive oil: Use something with a bit of flavor for browning the beef

Instructions

Brown the beef:

Heat olive oil in your largest pot over medium-high heat and add beef in batches, letting each cube develop a deep crust on all sides

Build the base:

Sauté onion, carrots and celery in the same pot until softened and fragrant, about 5 minutes

Add the aromatics:

Stir in garlic and tomato paste, letting cook for just 1 minute until they release their perfume

Simmer gently:

Bring to a boil then reduce heat to low, cover and let simmer for about 1 hour 15 minutes until beef is fork tender

Finish with peas:

Add frozen peas and simmer uncovered for another 10 to 15 minutes until all vegetables are perfectly tender

Final touches:

Remove bay leaf, taste and adjust salt and pepper before serving hot

Save

There is something almost meditative about stirring a pot of soup, watching the steam curl up toward the ceiling as the house fills with that impossible-to-replicate aroma. My daughter wandered into the kitchen recently and said this smells like Sunday, which I think might be the highest compliment a soup can receive.

Making It Ahead

This soup keeps beautifully in the refrigerator for up to four days and actually benefits from the rest, giving the flavors time to deepen and mingle. Freeze portions in airtight containers for up to three months, letting them thaw overnight in the refrigerator before reheating gently on the stove.

Serving Suggestions

A crusty loaf of bread is practically mandatory for soaking up that final spoonful of broth. A simple green salad with vinaigrette cuts through the richness while a glass of full-bodied red wine echoes the beefs deep flavors. For cozy weeknight dinners, this needs nothing else to feel complete.

Customizing Your Soup

Turn this into a garden soup by swapping the beef for cannellini beans and using vegetable broth. Add a handful of spinach or kale during the last 5 minutes for extra nutrition and color. For a heartier version, toss in a cup of barley or small pasta shapes during the final 20 minutes of simmering.

• Consider adding a splash of red wine with the broth for restaurant worthy depth
• Fresh thyme or rosemary work beautifully if you have them on hand
• Letting it rest for 10 minutes before serving makes all the difference

Save

There is honest comfort in a bowl of soup that knows exactly what it is, no fuss or pretense, just good ingredients treated with patience and care.

Recipe Questions & Answers

→ How do I ensure the beef stays tender?

Brown the beef cubes over medium-high heat before simmering to seal in juices, then cook slowly on low heat until fork-tender.

→ Can I substitute the vegetables in this dish?

Yes, green beans or peas can be swapped with corn or other seasonal vegetables as preferred.

→ What is the best way to enhance the flavor of the broth?

Adding a splash of red wine during the simmering process can deepen the broth's richness and complexity.

→ How long should the soup simmer for optimal taste?

Simmer uncovered for about 1 hour and 15 minutes with lid on, then add peas and cook another 10-15 minutes uncovered for tender vegetables and rich flavor.

→ Are there any allergen considerations with the broth?

Some beef broths may contain traces of gluten or soy; always check labels if sensitive to these allergens.