Description
This classic, one-pot beef and vegetable soup is the ultimate comfort meal. Featuring tender chunks of savory beef seared to perfection, combined with wholesome root vegetables and simmered in a rich, deeply flavorful broth, this dish is designed to warm you from the inside out. It is a hearty, nutritious, and family-approved dinner that tastes like it has been simmering all day long, yet remains incredibly easy to prepare for busy weeknights.
Ingredients
1 tbsp olive oil
2 lb beef stew meat, cut into 1-inch cubes
1.5 cups onion, finely diced
8 cups beef broth, low sodium
14 oz diced tomatoes (undrained)
3 bay leaves
1 tbsp sea salt
1 tsp black pepper
1 lb Yukon Gold potatoes, chopped
2 large carrots, chopped
1 cup celery, chopped
1 cup green beans
1/2 cup green onions, sliced thin
1/4 cup parsley, fresh chopped
Instructions
Preheat a heavy soup pot or dutch oven with olive oil over medium-high heat.
Sear the beef in batches until browned on all sides, then remove.
Add diced onions to the pot and sauté until translucent.
Stir in the beef broth, diced tomatoes, bay leaves, salt, and pepper.
Return the seared beef to the pot and bring to a simmer.
Add the potatoes, carrots, and celery, cooking until vegetables are tender.
Stir in the green beans and cook for an additional 5-10 minutes.
Remove bay leaves before serving.
Garnish with fresh green onions and parsley.
Notes
This soup is freezer-friendly and stores well for future lunches. Ensure the beef is seared in batches to achieve a deep, savory flavor profile. Use fresh herbs for the best brightness and flavor contrast.
- Prep Time: 15
- Cook Time: 105
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American