Description
A simple, satisfying soup loaded with tender beef and hearty vegetables, perfect for cozy nights and easy weeknight dinners.
Ingredients
Scale
- 1.5 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 250g)
- 3 medium carrots, sliced (about 150g)
- 2 celery stalks, sliced (about 100g)
- 4 cloves garlic, minced (about 2 teaspoons)
- 3 medium red potatoes, diced (about 300g)
- 1 cup green beans, trimmed and cut into 1-inch pieces (about 125g)
- 14.5 oz can diced tomatoes
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 2 bay leaves
- Salt and black pepper to taste
- Optional add-ins: 1 cup cooked barley or small pasta like ditalini, pinch of crushed red pepper flakes
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and season lightly with salt and pepper. Brown beef in batches, about 3-4 minutes per batch, then remove and set aside.
- Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until veggies soften and onions turn translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste, dried thyme, rosemary, and bay leaves. Cook for 1 minute to toast the tomato paste. Add diced tomatoes and beef broth, scraping browned bits from the pot. Return browned beef to the pot and bring to a gentle boil.
- Lower heat to a gentle simmer. Partially cover and cook for 1 hour, stirring occasionally. After 45 minutes, add red potatoes and green beans to finish cooking with the beef.
- Remove bay leaves. Taste and adjust salt and pepper. For thicker soup, mash a few potato chunks against the pot side and stir. Serve hot with crusty bread or salad.
Notes
Brown the beef well for deeper flavor. Cut vegetables uniformly for even cooking. Use low-sodium broth to control salt. Soup tastes better the next day. Can be made in a slow cooker by browning beef and sautéing veggies first, then cooking on low 6-8 hours. Add pasta or barley in last 15 minutes if desired. Add a splash of red wine vinegar or lemon juice at the end to brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Sugar: 6
- Sodium: 480
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 5
- Protein: 28
Keywords: hearty soup, beef soup, vegetable soup, comfort food, easy dinner, weeknight meal, cozy soup