Beef Vegetable Soup Potatoes (Printer-friendly)
Tender beef and chunky potatoes combine with fresh vegetables in a savory, hearty broth.
# What You'll Need:
→ Meats
01 - 1.5 lbs beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 3 medium potatoes, peeled and diced
03 - 2 large carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 large onion, diced
06 - 1 cup green beans, trimmed and cut into 1-inch pieces
07 - 1 cup frozen peas
08 - 2 cloves garlic, minced
→ Liquids
09 - 8 cups beef broth
10 - 1 (14.5 oz) can diced tomatoes, with juice
→ Spices & Seasonings
11 - 2 tbsp tomato paste
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
→ Oils
16 - 2 tbsp olive oil
# Directions:
01 - Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
03 - Return the beef to the pot. Add potatoes, green beans, diced tomatoes with juice, beef broth, thyme, oregano, bay leaf, salt, and pepper.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally.
05 - Add the peas and simmer uncovered for 10–15 minutes, or until all vegetables are tender and beef is fork-tender. Remove the bay leaf. Taste and adjust seasoning as needed.
06 - Serve hot, garnished with fresh parsley if desired.
# Expert Advice:
01 -
- It transforms humble ingredients into something that feels like a warm embrace after a long day
- The beef becomes impossibly tender while the potatoes soak up all that rich, developed flavor
- Makes enough for hearty leftovers that somehow taste even better tomorrow
02 -
- Pat the beef completely dry before browning or it will steam instead of develop that caramelized crust
- Resist the urge to rush by turning up the heat, low and slow is what makes the beef meltingly tender
- The soup will thicken slightly as it sits, which is exactly why leftovers taste so deeply satisfying
03 -
- Cut vegetables into similar sized pieces so they cook evenly and nothing turns to mush
- Skim any foam that rises to the surface during simmering for a clearer, cleaner broth
- Season lightly at the start and adjust at the end, as the broth will concentrate as it cooks