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Old Fashioned Vegetable Beef Soup

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A hearty and comforting old fashioned vegetable beef soup made with tender chunks of beef, colorful vegetables, and a rich, slow-simmered broth.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into bite-sized pieces
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes, diced
  • 1 cup green beans, trimmed and cut
  • 1 can (14.5 ounces) diced tomatoes
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Brown the beef stew meat in batches on all sides. Remove and set aside.
  3. In the same pot, add diced onion and cook for 3–4 minutes until softened.
  4. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Return the browned beef to the pot.
  6. Add carrots, celery, potatoes, green beans, diced tomatoes, beef broth, thyme, parsley, and bay leaf. Stir to combine.
  7. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45–60 minutes until beef is tender and vegetables are cooked through.
  8. Remove bay leaf and season with salt and black pepper to taste before serving.

Notes

  • Add corn or peas during the last 10 minutes for extra sweetness.
  • Stir in a cornstarch slurry for a thicker broth if desired.
  • A splash of Worcestershire sauce adds deeper flavor.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Simmer longer if needed to ensure the beef becomes fork-tender.

Nutrition

Find it online: https://recipesbyliza.com/old-fashioned-vegetable-beef-soup/