Braised Vegetable Beef Soup (Printable Version)
Tender braised beef and garden vegetables simmered in a rich, savory broth for hearty, gluten-free bowls.
# What You Need:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 large carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 2 cups potatoes, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 can (14 oz) diced tomatoes, with juice
10 - 1 cup frozen peas
→ Liquids & Seasonings
11 - 6 cups beef broth
12 - 2 tablespoons tomato paste
13 - 2 teaspoons Worcestershire sauce
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - Salt and black pepper, to taste
→ Garnish
18 - 2 tablespoons fresh parsley, chopped
# How-To:
01 - Pat beef cubes dry and season generously with salt and black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring all sides develop color. Remove and set aside.
03 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened. Stir in garlic and cook for an additional minute.
04 - Return beef to the pot. Stir in tomato paste and cook for 2 minutes. Add beef broth, diced tomatoes with juice, Worcestershire sauce, bay leaves, thyme, and oregano. Bring to a boil.
05 - Reduce heat to low, cover, and simmer for 1.5 hours.
06 - Add potatoes and green beans. Cover and simmer for 25 minutes, until all vegetables and beef are tender.
07 - Stir in peas and cook for 5 additional minutes. Remove bay leaves, adjust seasoning, and ladle soup into bowls. Garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The beef turns melt-in-your-mouth tender from slow braising, making every bite feel like a treat.
- This is true one-pot magic: a rainbow of vegetables, savory broth, and next to no fuss once it’s bubbling away.
02 -
- Browning the beef in batches is essential—if crowded, it steams and you lose that deep, savory base.
- Tasting as you go is everything—I under seasoned once and no amount of salt at the end rescued it.
03 -
- Always let the soup rest off the heat for 10 minutes before serving—I promise, it’s worth the patience.
- A teaspoon of balsamic or sherry vinegar stirred in before serving will lift all the flavors without overpowering them.