Homestyle Hearty Vegetable Beef Soup: My Family's Comfort (Print Version)

Hearty Vegetable Beef Soup warms you from the inside out. This cherished recipe, packed with tender beef, garden veggies, and rich broth, is pure comfort.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Dairy-Free

# Ingredients:

→ Main Stars

01 - 2 lbs beef chuck roast, cut into 1-inch cubes
02 - 8 cups beef broth, low-sodium
03 - 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
04 - 3 large carrots, peeled and sliced into ½-inch rounds
05 - 2 celery stalks, chopped
06 - 1 large yellow onion, chopped
07 - 1 (14.5 oz) can diced tomatoes, undrained

→ Flavor Builders

08 - 4 cloves garlic, minced
09 - 1 bay leaf
10 - 1 tsp dried thyme
11 - 1 tsp dried oregano
12 - 1 tbsp Worcestershire sauce
13 - 2 tbsp olive oil
14 - Salt and freshly ground black pepper, to taste

→ Fresh Finishers

15 - ¼ cup fresh parsley, chopped, for garnish

# Instructions:

01 - Okay, so first things first: pat that beef chuck dry, really dry, and then season it generously with salt and pepper. Get a big, heavy-bottomed pot or Dutch oven nice and hot over medium-high heat with a splash of olive oil. Sear the beef in batches until it's beautifully browned on all sides. This isn't just for looks; that crust means flavor, deep, savory flavor! I learned this the hard way after rushing it once and getting sad, pale beef. Don't be like past me, take your time here, it’s worth it.
02 - Once the beef is seared and set aside, toss in your chopped onions, carrots, and celery into that same pot. Lower the heat a bit and let them soften, scraping up all those delicious brown bits from the bottom. This is called deglazing, and it’s where a lot of the magic happens! Cook them until they're fragrant and slightly tender, about 5-7 minutes. Then, add your minced garlic and cook for just another minute until you can smell it, but don't let it burn; burnt garlic is a tragedy!
03 - Now, return the seared beef to the pot. Pour in your beef broth, diced tomatoes (with their juices!), and that crucial bay leaf. Stir in the dried thyme, oregano, and a good splash of Worcestershire sauce. Bring it all to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. Oh, the smells already! This is where the beef gets tender and the flavors really start to meld. I usually let it go for about 1.5 to 2 hours, checking occasionally.
04 - After the beef has had its tenderizing time, it's time for the potatoes. Add them to the pot and continue to simmer, still covered, for another 20-25 minutes, or until the potatoes are tender. This is where I always forget to taste for seasoning, so don't be me! Give it a stir, let the potatoes get happy in that rich broth. You'll see the broth start to thicken slightly as the potatoes cook down a bit.
05 - Once the potatoes are tender, give your Hearty Vegetable Beef Soup a good stir. Now's the moment to taste and adjust the seasonings. Does it need more salt? A little more pepper? Maybe another tiny splash of Worcestershire? Trust your palate! I sometimes add a pinch of sugar if the tomatoes are a bit too acidic, but that’s optional. Let it simmer gently for another 5-10 minutes, just to let all those beautiful flavors really come together.
06 - Before serving, don't forget to remove that bay leaf! Ladle your gorgeous, steaming Hearty Vegetable Beef Soup into bowls. A sprinkle of fresh parsley over the top adds a vibrant pop of color and a fresh, herbaceous note. It just brightens everything up. The beef should be falling apart, the vegetables tender but not mushy, and the broth, oh, the broth will be rich and deeply satisfying. Get ready for some serious comfort!

# Notes:

01 - Always pat your beef super dry before searing; it makes a huge difference in flavor.
02 - This soup freezes beautifully in individual portions for quick, comforting meals later.
03 - No chuck roast? Beef stew meat works too, just give it a little more cooking time for tenderness.
04 - Serve with a crusty baguette or homemade cornbread to soak up every last drop of that amazing broth.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring spoons
05 - ladle

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 35g

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