Name: Easy Beef and Vegetable Soup
Ingredients: 2 tablespoons Olive Oil: A high-quality extra virgin olive oil serves as the foundation, used for searing the beef and sautéing the aromatics to build a deep flavor base.; 2 lbs Beef Chuck Roast: Cut into 1-inch cubes. This cut is ideal for slow simmering, as its connective tissues break down over time, resulting in incredibly tender, melt-in-your-mouth morsels of beef.; 1 teaspoon Salt: For seasoning the beef before searing, helping to create a delicious crust.; 1/2 teaspoon Black Pepper: Freshly ground, to add a gentle, warming spice that complements the beef.; 1 large Yellow Onion: Diced. This aromatic vegetable provides a sweet, savory foundation that is essential for any great soup.; 3 large Carrots: Peeled and sliced into 1/2-inch rounds. They add a natural sweetness and vibrant color.; 3 stalks Celery: Sliced into 1/2-inch pieces. Celery contributes a subtle, earthy, and slightly salty note that balances the other flavors.; 4 cloves Garlic: Minced. This powerful aromatic adds a pungent, savory depth that is crucial for the soup’s overall character.; 8 cups Beef Broth: Use a low-sodium, high-quality broth or stock as it forms the liquid heart of the soup. Using low-sodium allows you to control the final saltiness.; 1 (28-ounce) can Diced Tomatoes: Undrained. The tomatoes and their juice add acidity, sweetness, and a robust body to the broth. Fire-roasted tomatoes can be used for an extra smoky flavor.; 2 tablespoons Tomato Paste: This concentrated tomato flavor adds an incredible umami richness and helps to thicken the soup slightly.; 1.5 lbs Russet Potatoes: Peeled and cut into 1-inch cubes. Russet potatoes hold their shape well but also release some starch to naturally thicken the soup, making it heartier.; 2 Bay Leaves: These dried leaves infuse the broth with a subtle, almost minty and peppery aroma that deepens the complexity of the soup.; 1 teaspoon Dried Thyme: An essential herb that pairs beautifully with beef, adding a classic, earthy, and slightly floral note.; 1 teaspoon Dried Rosemary: Crushed slightly to release its oils. Rosemary provides a pine-like, peppery flavor that is a perfect match for the rich beef.; 2 tablespoons Worcestershire Sauce: This is the secret ingredient that adds a significant savory, tangy, and umami boost.; 1.5 cups Frozen Green Beans: Added towards the end of cooking to ensure they remain crisp-tender and retain their bright green color.; 1 cup Frozen Corn: Provides little bursts of sweetness and a lovely texture contrast.; 1/2 cup Fresh Parsley: Chopped, for garnish. It adds a fresh, clean, and vibrant finish that cuts through the richness of the soup.

Ingredients

Scale

2 tablespoons Olive Oil: A high-quality extra virgin olive oil serves as the foundation, used for searing the beef and sautéing the aromatics to build a deep flavor base.
2 lbs Beef Chuck Roast: Cut into 1-inch cubes. This cut is ideal for slow simmering, as its connective tissues break down over time, resulting in incredibly tender, melt-in-your-mouth morsels of beef.
1 teaspoon Salt: For seasoning the beef before searing, helping to create a delicious crust.
1/2 teaspoon Black Pepper: Freshly ground, to add a gentle, warming spice that complements the beef.
1 large Yellow Onion: Diced. This aromatic vegetable provides a sweet, savory foundation that is essential for any great soup.
3 large Carrots: Peeled and sliced into 1/2-inch rounds. They add a natural sweetness and vibrant color.
3 stalks Celery: Sliced into 1/2-inch pieces. Celery contributes a subtle, earthy, and slightly salty note that balances the other flavors.
4 cloves Garlic: Minced. This powerful aromatic adds a pungent, savory depth that is crucial for the soup’s overall character.
8 cups Beef Broth: Use a low-sodium, high-quality broth or stock as it forms the liquid heart of the soup. Using low-sodium allows you to control the final saltiness.
1 (28-ounce) can Diced Tomatoes: Undrained. The tomatoes and their juice add acidity, sweetness, and a robust body to the broth. Fire-roasted tomatoes can be used for an extra smoky flavor.
2 tablespoons Tomato Paste: This concentrated tomato flavor adds an incredible umami richness and helps to thicken the soup slightly.
1.5 lbs Russet Potatoes: Peeled and cut into 1-inch cubes. Russet potatoes hold their shape well but also release some starch to naturally thicken the soup, making it heartier.
2 Bay Leaves: These dried leaves infuse the broth with a subtle, almost minty and peppery aroma that deepens the complexity of the soup.
1 teaspoon Dried Thyme: An essential herb that pairs beautifully with beef, adding a classic, earthy, and slightly floral note.
1 teaspoon Dried Rosemary: Crushed slightly to release its oils. Rosemary provides a pine-like, peppery flavor that is a perfect match for the rich beef.
2 tablespoons Worcestershire Sauce: This is the secret ingredient that adds a significant savory, tangy, and umami boost.
1.5 cups Frozen Green Beans: Added towards the end of cooking to ensure they remain crisp-tender and retain their bright green color.
1 cup Frozen Corn: Provides little bursts of sweetness and a lovely texture contrast.
1/2 cup Fresh Parsley: Chopped, for garnish. It adds a fresh, clean, and vibrant finish that cuts through the richness of the soup.

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Instructions

Prepare and Sear the Beef: Begin by patting your cubed beef chuck roast completely dry with paper towels. This step is crucial for getting a good sear. Season the beef generously on all sides with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Once the oil is shimmering, carefully add half of the beef cubes to the pot in a single layer, ensuring not to overcrowd the pan. Sear the beef for 2-3 minutes per side, until a deep brown crust forms. This process, known as the Maillard reaction, creates immense flavor. Do not stir the beef too often; let it sit and develop its crust. Once browned, use a slotted spoon to transfer the seared beef to a clean plate. Repeat the process with the remaining beef cubes and set the plate aside.
Sauté the Aromatics: Reduce the heat to medium. There should be browned bits (called “fond”) stuck to the bottom of the pot – this is pure flavor. Add the diced yellow onion, sliced carrots, and sliced celery to the pot. Sauté the vegetables in the rendered beef fat and olive oil for about 6-8 minutes, stirring occasionally, until the onion has softened and become translucent. This process builds the next layer of flavor for your soup.
Bloom the Garlic and Tomato Paste: Add the minced garlic to the pot and cook for another minute, stirring constantly until fragrant. Be careful not to burn the garlic, as it can become bitter. Next, add the tomato paste to the center of the pot. Cook the paste for 1-2 minutes, stirring it into the vegetables. This step “toasts” the tomato paste, deepening its flavor and removing any raw or metallic taste.
Deglaze and Build the Broth: Pour in about one cup of the beef broth to deglaze the pot. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pot, incorporating them into the liquid. This is a non-negotiable step for a rich, flavorful soup.
Combine and Simmer: Return the seared beef (and any accumulated juices from the plate) back into the pot. Add the remaining beef broth, the undrained can of diced tomatoes, the cubed potatoes, bay leaves, dried thyme, dried rosemary, and Worcestershire sauce. Stir everything together to combine.
Bring to a Boil and Simmer Low and Slow: Increase the heat to high and bring the soup to a rolling boil. Once it’s boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for at least 1.5 to 2 hours. The key to tender beef is a long, slow simmer. You’ll know it’s ready when the beef is fork-tender and the potatoes are cooked through. Check periodically and give it a gentle stir.
Add Final Vegetables: About 10-15 minutes before you’re ready to serve, remove the bay leaves from the soup. Stir in the frozen green beans and frozen corn. Let the soup continue to simmer, uncovered, for those final minutes until the frozen vegetables are heated through and tender-crisp. This ensures they don’t become mushy.
Finish and Serve: Turn off the heat. Taste the soup and adjust the seasoning if necessary, adding more salt and pepper to your liking. Ladle the hot soup into bowls and garnish generously with fresh, chopped parsley. Serve immediately and enjoy the comforting flavors.

Nutrition

Serving Size: one normal portion
Calories: 460
Carbohydrates: 30g
Fiber: 7g
Protein: 35g