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Hearty Old-Fashioned Vegetable Beef Soup

Close-up of a dark bowl filled with rich vegetable beef soup, featuring tender beef chunks, carrots, potatoes, and peas.
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Make this classic, comforting vegetable beef soup using tender stew meat and fresh vegetables for a deeply savory broth that tastes like it simmered all day. This recipe is perfect for cozy weeknight dinners.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 6 cups beef broth
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 tablespoons tomato paste

Instructions

  1. Pat the beef cubes dry with paper towels. Season lightly with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches, turning until seared on all sides. Remove the beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Return the seared beef to the pot. Add the diced tomatoes (with juice), beef broth, water, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir well to combine.
  6. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 45 minutes to tenderize the beef.
  7. Add the cubed potatoes to the soup. Continue to simmer, covered, for another 15 minutes, or until the potatoes are tender.
  8. Stir in the frozen peas and corn. Cook for 5 more minutes until the vegetables are heated through.
  9. Remove and discard the bay leaf before serving. Taste and adjust salt and pepper if needed.

Notes

  • For a quicker version using ground beef, skip the searing step. Brown 1.5 pounds of ground beef in the pot, drain excess fat, then proceed with adding the onions and vegetables.
  • To achieve a richer, deeper broth flavor, you can substitute 1 cup of the water with dry red wine and let it cook down slightly before adding the broth.
  • This soup tastes even better the next day after the flavors have fully melded.

Nutrition

Find it online: https://tastethisplate.com/vegetable-beef-soup-hearty-old-fashioned-recipe/