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Vegetable Beef Soup

Vegetable beef soup simmers beef chuck, potatoes, and mixed vegetables in a savory tomato and beef broth. The beef becomes fork-tender, while the vegetables make this hearty one-pot soup filling and comforting.
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Prep Time 20 minutes
Cook Time 2 hours 22 minutes
Total Time 2 hours 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lb beef chuck stew meat cut into 1-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, diced
  • 2 carrots medium, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 bay leaf
  • 8 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp kosher salt remaining
  • 1 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 bag (12 oz) frozen mixed vegetables

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Season the beef with 1 teaspoon salt and the black pepper.
  3. Brown the beef in two batches, turning the pieces until browned on several sides, about 3 to 4 minutes per batch; transfer the beef to a plate.
  4. Add the onion, carrots, and celery to the pot and cook over medium heat, stirring occasionally, until the onion begins to soften, about 5 minutes.
  5. Stir in the garlic, tomato paste, and thyme and cook for 1 minute.
  6. Add the beef, bay leaf, broth, diced tomatoes, and remaining 1 teaspoon salt.
  7. Bring the soup to a boil, then cover and simmer over low heat for 1 1/2 to 2 hours, until the beef is fork-tender.
  8. Stir in the potatoes and simmer uncovered for 15 to 20 minutes, until the potatoes are nearly tender.
  9. Stir in the frozen mixed vegetables and simmer for 5 to 8 minutes, until heated through and the potatoes are tender.
  10. Remove the bay leaf before serving.

Notes

For the best flavor, brown the beef in batches so the pieces sear rather than steam. Refrigerate leftovers for 3 to 4 days; freezer-friendly. Use low-sodium beef broth if you want to reduce the sodium.