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beef and vegetable soup

Beef and Vegetable Soup

A proper homemade beef and vegetable soup — browned chuck, carrots, celery, potatoes, diced tomatoes, and beef broth simmered into a rich, deeply flavored broth. One pot, about an hour, and it gets better the next day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings

Ingredients
  

Meat & Protein

  • 1.5 lbs beef stew meat or chuck roast cut into 1-inch cubes

Produce

  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 3 carrots peeled and sliced into coins
  • 3 celery stalks sliced
  • 3 Yukon Gold potatoes cut into 1-inch cubes
  • 2 tbsp fresh parsley chopped, to finish

Pantry & Canned Goods

  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 tbsp tomato paste
  • 4 cups beef broth low sodium
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil

Seasonings & Spices

  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper plus more to taste
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1 bay leaf

Instructions
 

  • Pat the beef dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer — work in two batches if needed, do not crowd the pan. Brown on all sides, about 4 to 5 minutes total per batch. Remove to a plate.
  • Reduce heat to medium. Add the onion and celery to the same pot and cook for 3 to 4 minutes until softened, scraping up the browned bits from the bottom. Add the garlic and tomato paste and cook for 1 minute more, stirring constantly.
  • Return the browned beef to the pot. Add the carrots, potatoes, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, smoked paprika, and bay leaf. Stir to combine and bring to a boil.
  • Reduce heat to low, cover, and simmer for 45 to 50 minutes until the beef is tender and the potatoes are cooked through. Remove the bay leaf.
  • Taste and adjust salt and pepper. Stir in fresh parsley and serve hot with crusty bread.

Notes

Browning the beef is not optional if you want a flavorful broth. The fond — the browned bits left in the pot — dissolves into the broth and is where most of the depth comes from. Skipping this step produces a pale, flat soup.
This soup improves significantly overnight. The broth deepens and the beef gets more tender. Make it a day ahead if you can.
Freezes well for up to 3 months. The potatoes will be slightly softer after thawing, which is fine in soup.
Keyword beef and vegetable soup, beef soup recipe, comfort food, easy beef soup, homemade beef soup, one pot soup, vegetable beef soup
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