Beef Vegetable Soup Potatoes (Printable)
Tender beef, chunky potatoes, and fresh vegetables come together in a savory simmered dish.
# Ingredient List:
→ Meats
01 - 1.5 lbs beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 3 medium potatoes, peeled and diced
03 - 2 large carrots, sliced
04 - 2 celery stalks, sliced
05 - 1 large onion, diced
06 - 1 cup green beans, trimmed and cut into 1-inch pieces
07 - 1 cup frozen peas
08 - 2 cloves garlic, minced
→ Liquids
09 - 8 cups beef broth
10 - 1 (14.5 oz) can diced tomatoes, with juice
→ Spices & Seasonings
11 - 2 tbsp tomato paste
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
→ Oils
16 - 2 tbsp olive oil
# Steps:
01 - Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
03 - Return the beef to the pot. Add potatoes, green beans, diced tomatoes with juice, beef broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally.
04 - Add the peas and simmer uncovered for 10 to 15 minutes, or until all vegetables are tender and beef is fork-tender. Remove the bay leaf. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
# Expert Advice:
01 -
- The beef gets impossibly tender after its slow simmer, almost melting into each spoonful
- It makes enough for dinner tonight plus leftover lunch that actually tastes better
02 -
- Rushing the beef browning step sacrifices depth of flavor that cannot be added later
- Adding delicate vegetables like peas too early makes them disappear into the broth
03 -
- Cut all vegetables into similar sizes so they finish cooking at the same time
- Let the soup rest off heat for ten minutes before serving for the best texture