Beef Vegetable Potato Soup

I threw this together on a rainy Wednesday after finding a pack of stew meat I'd forgotten about in the freezer. The kitchen smelled like thyme and browning onions within minutes, and by the time the pot was simmering, I'd already texted my neighbor to come over for dinner. It's the kind of soup that fixes bad days without any fuss.

My kids used to pick around the celery until I started cutting it smaller and letting it melt into the broth. Now they ask for seconds and don't even realize they're eating vegetables. I've made this for potlucks, sick friends, and nights when I just needed something warm and reliable on the table.

Ingredients

• Beef stew meat: Look for chuck or round cut into cubes, the marbling keeps it juicy during the long simmer.
• Carrots: Peel them well and slice them thick so they hold their shape instead of turning to mush.
• Celery: Don't skip it, the flavor it adds to the broth is quietly essential.
• Onion: I use yellow onions because they sweeten as they cook and balance the tomatoes.
• Potatoes: Russets work great here, they break down just enough to thicken the soup naturally.
• Garlic: Fresh cloves make all the difference, the jarred stuff doesn't have the same punch.
• Green beans: Frozen or fresh both work, just cut them into bite sized pieces.
• Peas: I toss these in at the end so they stay bright and sweet.
• Beef broth: Use the best you can afford, it's the backbone of the whole pot.
• Canned diced tomatoes: Don't drain them, that juice is pure flavor.
• Olive oil: Just enough to brown the meat without it sticking.
• Thyme and oregano: Dried herbs bloom beautifully in a long simmer.
• Bay leaves: They add a subtle depth, just remember to fish them out before serving.
• Salt and pepper: Taste as you go, the broth saltiness varies by brand.
• Fresh parsley: A handful chopped at the end brightens everything up.

Instructions

Brown the beef:

Heat olive oil in your largest pot over medium high heat and add the beef cubes in a single layer. Let them sizzle undisturbed for a couple minutes so they get a good sear, then turn them to brown all sides.

Soften the aromatics:

Toss in the onion, carrots, celery, and garlic. Stir them around until the onion turns translucent and the kitchen smells amazing, about five minutes.

Build the broth:

Pour in the tomatoes with their juice, then the beef broth, thyme, oregano, bay leaves, salt, and pepper. Bring it all to a rolling boil, then turn the heat down low.

Let it simmer:

Cover the pot and let it bubble gently for an hour, stirring every now and then. The beef will start to get tender and the flavors will marry together.

Add the remaining vegetables:

Stir in the potatoes, green beans, and peas. Leave the lid off and simmer another 25 to 30 minutes until everything is fork tender.

Finish and serve:

Pull out the bay leaves, taste the broth, and adjust the salt and pepper if needed. Ladle it into bowls and scatter fresh parsley on top.

Pin Recipe

The first time I made this, I forgot to remove the bay leaves and my friend almost choked on one. Now I tie them together with kitchen twine so I can pull them out in one go. We still laugh about it every time I serve this soup.

How to Store and Reheat

This soup keeps beautifully in the fridge for up to three days in an airtight container. The potatoes soak up some of the broth as it sits, so add a splash of water or extra broth when you reheat it on the stove. I've also frozen it in individual portions for up to two months, just let it thaw overnight in the fridge before warming it up.

Variations to Try

Swap the regular potatoes for sweet potatoes if you want a hint of sweetness, or toss in a cup of corn during the last ten minutes for a little pop of color. I've also stirred in a handful of spinach right before serving when I wanted to sneak in more greens. A pinch of smoked paprika gives it a cozy, campfire kind of vibe.

Serving Suggestions

I always put a basket of crusty bread on the table because everyone wants something to soak up the broth. A simple green salad with a tangy vinaigrette balances the richness, and a glass of red wine doesn't hurt either. On colder nights, I've served it with cornbread or biscuits and called it a feast.

• Serve it in wide, shallow bowls so you get a good mix of broth and vegetables in every spoonful.
• Top with extra black pepper and a drizzle of good olive oil for a restaurant touch.
• Pair it with a sharp cheddar grilled cheese if you're feeling indulgent.

Pin Recipe

This soup has become my default answer when someone asks what to bring to a potluck or what to make when the weather turns cold. It's forgiving, flexible, and always disappears fast.

Recipe FAQs

→ What cut of beef works best for this soup?

Use beef stew meat cut into 1-inch cubes for tender results that hold their shape while simmering.

→ How do I ensure vegetables stay tender but not mushy?

Add firmer vegetables like potatoes and green beans later in cooking to prevent over-softening.

→ Can I enhance the flavor of the broth?

Adding a splash of Worcestershire sauce or a dash of smoked paprika boosts depth and complexity.

→ What is a good substitute for green beans?

Fresh or frozen corn can add a sweet contrast without overwhelming other flavors.

→ How should leftovers be stored and reheated?

Refrigerate leftovers for up to 3 days or freeze for 2 months. Reheat gently on the stove to preserve flavors and texture.