Beef Vegetable Potato Soup (Printable Version)

Tender beef and rich vegetables with creamy potatoes simmered in fragrant broth for a warm meal.

# What You Need:

→ Meat

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 large onion, diced
05 - 3 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 cup green beans, cut into 1-inch pieces
08 - 1 cup frozen or fresh peas

→ Liquids

09 - 6 cups beef broth
10 - 14 oz canned diced tomatoes with juice

→ Spices & Seasonings

11 - 2 tbsp olive oil
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

16 - Chopped fresh parsley

# How to Make It:

01 - Heat olive oil in a large soup pot over medium-high heat. Add beef and brown on all sides, about 5 minutes.
02 - Add onion, carrots, celery, and garlic to the pot. Sauté for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in diced tomatoes, beef broth, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil.
04 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
05 - Add potatoes, green beans, and peas. Simmer uncovered for 25 to 30 minutes until vegetables and beef are tender.
06 - Remove bay leaves, adjust seasoning if needed, and sprinkle with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is practically nonexistent.
  • The beef gets so tender it practically falls apart on your spoon.
  • It tastes even better the next day, which means easy lunches all week.
  • You can swap in whatever vegetables are sitting in your crisper drawer.
02 -
  • Don't rush the browning step, that caramelization is where half the flavor comes from.
  • If your broth tastes flat at the end, a splash of Worcestershire sauce will wake it right up.
  • Cut your potatoes about the same size as your beef cubes so everything cooks evenly.
03 -
  • Let the soup cool slightly before storing it, hot liquid in a sealed container creates condensation that dilutes the flavor.
  • If you have time, make it a day ahead, the flavors deepen overnight and the beef gets even more tender.
  • Use a wooden spoon to stir so you don't scratch your pot, and it won't conduct heat like metal does.

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