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Old Fashioned Vegetable Beef

Old Fashioned Vegetable Beef: Hearty 1 Pot!

  • Author: basmer1517
  • Total Time: 2 hours
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A hearty and homemade old-fashioned vegetable beef soup with potatoes and peas. This comforting soup features tender beef, sweet peas, soft potatoes, and a medley of vegetables simmered in a rich, tomato-infused broth. It’s the perfect stick-to-your-ribs meal for chilly days.

Ingredients

Scale
  • 1 ½ pounds beef stew meat chuck or round, cut into bite-sized cubes
  • 8 cups beef broth low-sodium preferred
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 medium carrots peeled and chopped
  • 3 celery stalks diced
  • 3 medium russet potatoes peeled and chopped
  • 1 ½ cups frozen peas
  • 1 cup green beans fresh or frozen, trimmed and cut into 1-inch pieces
  • 1 cup corn kernels frozen or canned
  • 1 15-ounce can diced tomatoes with juice
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes for heat

Instructions

  1. Sear the Beef: In your large soup pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef stew meat with salt and pepper. Working in batches if needed, sear the beef on all sides until browned (about 5–6 minutes). Remove and set aside.
  2. Build the Flavor Base: In the same pot, reduce the heat to medium and add a touch more oil if needed. Sauté the onions, carrots, and celery for 6–7 minutes until they soften. Add the garlic and tomato paste, cooking for 1 more minute until fragrant.
  3. Deglaze and Simmer: Pour in the beef broth, scraping the bottom of the pot to lift all that caramelized flavor. Add the diced tomatoes, Worcestershire sauce, bay leaf, thyme, basil, and the browned beef. Bring everything to a gentle boil.
  4. Long, Slow Simmer: Reduce heat to low and cover partially with a lid. Let the soup simmer for 1 hour, checking occasionally. This slow simmer is what gives you that tender beef texture and deep flavor that defines the best beef soup recipes.
  5. Add Potatoes and Green Beans: Add the potatoes and green beans to the pot and continue simmering for another 30 minutes until the potatoes are fork-tender.
  6. Stir in Final Veggies: Add in the peas and corn during the last 5–10 minutes of cooking, just long enough to heat them through without overcooking.
  7. Season and Serve: Remove the bay leaf, taste the broth, and adjust seasoning with salt, pepper, or a pinch of red pepper flakes if desired. Ladle into bowls and serve hot.

Notes

  • This recipe makes enough for 6 generous bowls.
  • A 6-quart Dutch oven or soup pot is ideal for this recipe.
  • The soup tastes even better the next day.
  • Ground beef can be substituted for stew meat; brown it at the beginning and drain excess fat.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Main Course
  • Method: Stovetop Simmer
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl

Keywords: Old Fashioned Vegetable Beef Soup, vegetable beef soup, beef and vegetable soup, classic vegetable beef soup, homemade vegetable beef soup, hearty vegetable beef soup, vegetable beef stew, soup with potatoes and peas, comforting soup, tomato beef soup

Find it online: https://www.recipesmollybaz.com/old-fashioned-vegetable-beef/