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A steaming bowl of hearty vegetable beef soup with tender beef cubes and sliced carrots in a rich broth.
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Ultimate 7-Step Vegetable Beef Soup

Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Servings: 8 servings
Calories: 345kcal

Ingredients

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic , minced
  • 1 cup carrots , sliced into rounds
  • 1 cup celery , sliced
  • 2 tbsp tomato paste
  • 6 cups low -sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups Yukon Gold potatoes, peeled and cubed
  • 1 tsp dried thyme
  • 2 bay leave s
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen cut green beans
  • 1 cup frozen corn kernels
  • Salt and black pepper to taste

Instructions

  • Sear the beef: Heat olive oil in a large Dutch oven over medium-high heat; brown beef cubes in batches on all sides and set aside.
  • Sauté aromatics: In the same pot, add onions, carrots, and celery; cook for 5-6 minutes until vegetables begin to soften.
  • Build the flavor base: Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant and the paste darkens slightly.
  • Deglaze and season: Pour in beef broth and diced tomatoes, scraping the bottom of the pot to release browned bits; add thyme, bay leaves, and Worcestershire sauce.
  • Primary simmer: Bring the liquid to a boil, then reduce heat to low; cover and simmer for 75 minutes until the beef is fork-tender.
  • Add root vegetables: Stir in the cubed potatoes and continue to simmer, covered, for 20 minutes until the potatoes are tender.
  • Incorporate final vegetables: Mix in frozen green beans and corn; cook for 5 minutes, remove bay leaves, and adjust salt and pepper before serving.