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Old-Fashioned Vegetable Beef Soup

A soulful, old-fashioned vegetable beef soup that's deeply satisfying and budget-friendly. This hearty recipe features tender beef, carrots, potatoes, and garden vegetables in a rich, savory broth. Perfect for meal prep and it tastes even better the next day.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Beef & Fat
  • 2 lbs beef chuck roast or stew meat, cut into 1-inch cubes
  • 2 tbsp olive oil or beef tallow
The Aromatics (The Holy Trinity)
  • 1 large yellow onion, diced
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
The Liquid Backbone
  • 8 cups high-quality beef broth or beef stock (low-sodium)
  • 1/4 cup tomato paste
The Tomato Power
  • 1 (15 oz) can diced tomatoes (or crushed tomatoes for a smoother broth)
The Roots
  • 3 medium carrots, peeled and sliced
  • 3 medium potatoes (Russet or Yukon Gold), cut into 1/2-inch pieces
The Beans and Corn
  • 1 cup frozen green beans
  • 1 cup frozen corn or peas
The Herbs & Seasoning
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp Worcestershire sauce
  • salt and freshly cracked black pepper to taste

Equipment

  • Dutch Oven
  • Large pot

Method
 

  1. Pat the stew meat pieces completely dry and season them generously with salt and pepper. Heat the olive oil or tallow in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches (do not crowd the pan!), sear the beef on all sides until deeply browned and caramelized. This browning process, known as the Maillard reaction, is what gives our soup that profound, savory depth. Remove the beef and set aside.
  2. Reduce the heat to medium. Add the diced onion, celery, and carrots to the same pot. Cook, scraping up all those beautiful brown bits (fond) from the bottom of the pan, until the vegetables soften and the onions become translucent, about 5 to 7 minutes. Add the minced garlic and tomato paste, stirring constantly for 1 minute until the tomato paste darkens slightly. This step activates the sweetness and complexity of the paste, a crucial element for the robust broth.
  3. Return the browned beef to the pot. Stir in the diced tomatoes, 8 cups of beef broth, and 1 cup of water. Add the bay leaf, dried thyme, dried oregano, and Worcestershire sauce. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer.
  4. Simmer the soup, covered, for at least 60 to 90 minutes. You are waiting for the beef to be almost completely tender. When you poke a piece with a fork, it should yield easily. This long simmer ensures you get a wonderful, rich vegetable beef soup from scratch texture.
  5. Once the beef is tender, stir in the cubed potatoes. Continue to simmer, covered, for another 15 minutes.
  6. Finally, add the frozen green beans and corn (or peas) to the soup. If the soup seems too thick, add another half cup of water or broth. Simmer for 5 to 10 minutes, just until the frozen vegetables are heated through and the potatoes are soft but not mushy.
  7. Remove the bay leaf. Taste the soup and adjust the seasonings, adding more salt, pepper, or a dash of hot sauce if desired. Ladle generous portions of this delicious old-fashioned beef and vegetable soup into bowls, perhaps served alongside some crusty bread.

Nutrition

Calories: 310kcalCarbohydrates: 22gProtein: 25gFat: 14gSaturated Fat: 5gCholesterol: 60mgSodium: 900mgPotassium: 720mgFiber: 4gSugar: 6gVitamin A: 10500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Variations: For a quicker version, use 1.5 lbs of ground beef instead of stew meat and reduce the simmering time to 30 minutes. For a slow cooker, place all ingredients (except frozen corn and beans) into the crockpot and cook on low for 6-8 hours. Stir in frozen vegetables during the last 30 minutes.
Storage: This soup is even better the next day! It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.
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