Beef Vegetable Soup Potatoes (Printable Version)

Tender beef and fresh vegetables combine with potatoes in a hearty, flavorful dish perfect for cold days.

# What You Need:

→ Beef

01 - 1 lb beef stew meat, cut into 1-inch cubes
02 - 1 tbsp vegetable oil

→ Vegetables

03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 3 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 medium potatoes, peeled and diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 cup frozen peas

→ Broth & Seasonings

10 - 8 cups beef broth
11 - 1 can (14 oz) diced tomatoes, undrained
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - ½ tsp black pepper
16 - 1 tsp salt (or to taste)
17 - ½ tsp smoked paprika (optional)

# How to Make It:

01 - Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes.
02 - Add diced onion and garlic to the pot. Cook until softened and fragrant, about 2–3 minutes.
03 - Stir in carrots, celery, potatoes, and green beans. Cook for 3 minutes to begin softening.
04 - Pour in beef broth and diced tomatoes with their juice. Add bay leaves, thyme, parsley, pepper, salt, and smoked paprika if using.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour, stirring occasionally to ensure even cooking.
06 - Remove lid, add frozen peas, and simmer uncovered for another 15–20 minutes until vegetables and beef are tender.
07 - Remove bay leaves, taste, and adjust seasoning as needed. Serve hot.

# Expert Tips:

01 -
  • Its the kind of soup that somehow tastes even better when you reheat it for lunch the next day
  • The beef becomes impossibly tender while infusing every vegetable with deep savory flavor
02 -
  • I learned the hard way that cutting beef into uneven cubes means some pieces turn into mush while others stay tough
  • The soup will taste somewhat underseasoned right after cooking but give it 10 minutes off the heat and the flavors bloom
03 -
  • Pat your beef completely dry before searing or youll steam it instead of browning it
  • That splash of Worcestershire in the notes section is not optional if you want restaurant quality depth

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