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Vegetable Beef Soup

Vegetable beef soup with tender beef chunks and hearty potato cubes simmered in a rich mahogany broth with diced tomatoes. Sautéed onion, carrots, and celery plus green beans and corn create a classic American main-dish texture.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 1.5 lb beef stew meat, cubed
  • 3 potatoes, peeled and cubed
  • 3 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 4 garlic, minced
  • 1 cup green beans, cut
  • 1 cup frozen corn
  • 1 can (14 oz) diced tomatoes
  • 6 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sear and build the base
  1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat; sear the beef stew meat in batches until browned on all sides, 3-4 minutes per batch, then remove to a plate.
  2. In the same Dutch oven, sauté the onion, carrots, and celery for 5 minutes, stirring until starting to soften and lightly steam.
  3. Add the garlic and tomato paste and cook for 2 minutes, stirring constantly until fragrant and darker in color.
  4. Return the browned beef to the pot, then add beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf.
Simmer and finish with vegetables
  1. Bring the soup to a boil over high heat, then reduce to a gentle simmer and cook for 30 minutes with steady bubbling.
  2. Add the peeled and cubed potatoes and cook for 15 more minutes, stirring occasionally until the potatoes are tender when pierced.
  3. Stir in the green beans and frozen corn and cook for the last 8 minutes, until the green beans brighten and the corn is heated through.
  4. Remove the bay leaf, then season with salt and pepper to taste and serve hot.

Notes

For best flavor, don’t crowd the Dutch oven when searing the beef—brown in batches so the meat develops color. Store leftovers in the fridge up to 4 days. Freeze up to 3 months (thaw overnight in the fridge and reheat gently). For a lighter option, use leaner stew meat or swap part of the beef broth for low-sodium broth and keep the tomato paste and Worcestershire the same.