Beef Vegetable Soup Potatoes (Printable)

Tender beef with potatoes and fresh veggies simmered slowly in a savory broth.

# What You'll Need:

→ Meats

01 - 1.5 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

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

→ Liquids

09 - 8 cups beef broth
10 - 1 (14.5 oz) can diced tomatoes, with juice

→ Spices & Seasonings

11 - 2 tbsp tomato paste
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste

→ Oils

16 - 2 tbsp olive oil

# How to Make It:

01 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
02 - In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
03 - Return beef to the pot. Add potatoes, green beans, diced tomatoes with juice, beef broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally.
04 - Add peas and simmer uncovered for 10-15 minutes, or until all vegetables are tender and beef is fork-tender. Remove bay leaf and adjust seasoning as needed.
05 - Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • Each bowl feels like a warm hug, perfect for cold days or when you need comfort food
  • The beef becomes incredibly tender while the vegetables soak up all that rich broth
  • It makes enough for leftovers, and honestly tastes even better the next day
02 -
  • Browning the beef properly is not optional, those crusty bits create the deep savory flavor that makes this soup special
  • Adding delicate vegetables like peas at the end prevents them from becoming mushy and gray
  • Letting the soup cool slightly before refrigerating helps prevent the potatoes from becoming grainy
03 -
  • Cut all vegetables to similar sizes so they cook evenly and every spoonful has the same satisfying chunkiness
  • Letting the soup cool completely before refrigerating actually develops the flavors further

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