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Hearty Old-Fashioned Vegetable Beef Soup

Close-up of a white bowl filled with rich vegetable beef soup, featuring chunks of beef, potatoes, carrots, peas, and corn.
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Make this classic, comforting vegetable beef soup that tastes like it simmered all day. It is a wholesome, satisfying meal perfect for a cold day or a busy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound beef stew meat, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cups peeled and cubed potatoes (Yukon Gold or Russet)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • Salt and black pepper to taste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon all-purpose flour (optional, for thickening)

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Return the beef to the pot. Pour in the beef broth and add the diced tomatoes (with juice). Stir in the carrots, celery, potatoes, thyme, oregano, bay leaf, and Worcestershire sauce.
  5. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer for 1 to 1.5 hours, or until the beef is tender.
  6. If you prefer a slightly thicker soup, mix the flour with 2 tablespoons of cold water in a small bowl to create a slurry. Stir the slurry into the simmering soup and cook for 5 minutes until thickened.
  7. Stir in the frozen peas and corn. Cook uncovered for an additional 5 to 7 minutes, until the vegetables are tender-crisp.
  8. Remove and discard the bay leaf. Taste the soup and adjust salt and pepper as needed before serving hot.

Notes

  • For a richer flavor, brown the beef well; this creates fond on the bottom of the pot that adds depth to the broth.
  • If you want to use ground beef instead of stew meat, brown 1 pound of ground beef with the onion, drain off excess fat, and proceed with step 3. You may reduce the simmering time to 30 minutes.
  • For an old-fashioned taste, add 1/4 cup of tomato paste when you add the broth.

Nutrition

Find it online: https://delishsymphony.com/vegetable-beef-soup-recipe-hearty-classic/