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Classic Vegetable Beef Soup

Classic vegetable beef soup simmers in a Dutch oven until the beef is fork-tender and the broth is rich with tomatoes, herbs, and vegetables. Carrots, potatoes, green beans, corn, and peas make this a hearty one-pot dinner.
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Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb beef chuck stew meat, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • 8 cup low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 3 carrots medium, cut into 1/2-inch pieces
  • 2 celery stalks cut into 1/2-inch pieces
  • 1 lb Yukon gold potatoes cut into 3/4-inch cubes
  • 8 oz green beans trimmed and cut into 1-inch pieces
  • 1 cup frozen corn
  • 1 cup frozen peas

Equipment

  • 1 7-quart Dutch oven

Method
 

  1. Pat the beef dry and season it with the salt and pepper.
  2. Heat the oil in a 7-quart Dutch oven over medium-high heat, then brown the beef in batches for 3 to 4 minutes per batch, turning to brown the sides; transfer the beef to a plate.
  3. Add the onion to the pot and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  4. Stir in the garlic, tomato paste, and thyme and cook for 1 minute.
  5. Add the bay leaves, broth, diced tomatoes, and Worcestershire sauce, scraping up any browned bits; return the beef and its juices to the pot.
  6. Bring the soup to a boil, then cover and reduce the heat to low so it simmers gently for 1 1/2 to 2 hours, until the beef is fork-tender.
  7. Stir in the carrots, celery, potatoes, and green beans, then cover and simmer for 20 to 25 minutes, until the vegetables are tender.
  8. Stir in the corn and peas and simmer uncovered for 5 minutes; remove and discard the bay leaves before serving.

Notes

Brown the beef in batches without crowding the Dutch oven for better browning. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, use certified gluten-free Worcestershire sauce and beef broth.