Beef Vegetable Soup Potatoes (Printable Version)

Tender beef and fresh vegetables simmered with potatoes for a rich, hearty main dish.

# Ingredient List:

→ Meat

01 - 1.1 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

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

→ Liquids

09 - 6 cups beef broth
10 - 14 oz canned diced tomatoes, with juice

→ Spices & Seasonings

11 - 2 tbsp olive oil
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

16 - Chopped fresh parsley

# Directions:

01 - Heat olive oil in a large soup pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes.
02 - Add onion, carrots, celery, and garlic to the pot and sauté for 4 to 5 minutes until vegetables begin to soften.
03 - Stir in diced tomatoes with juice, beef broth, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil.
04 - Reduce heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
05 - Add diced potatoes, green beans, and peas. Simmer uncovered for 25 to 30 minutes until vegetables and beef are tender.
06 - Remove bay leaves, adjust seasoning if necessary, and sprinkle with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • It tastes even better the next day when all the flavors have had time to become friends in the fridge.
  • You can throw in whatever vegetables need using up and it still turns out delicious every single time.
  • One pot does all the work while you curl up with a book or finish your emails.
02 -
  • Don't rush the browning step, pale beef makes pale soup and you lose all that caramelized flavor.
  • If the broth tastes flat after an hour, a splash of Worcestershire sauce or a pinch of smoked paprika will wake it right up.
  • Cut your potatoes the same size or the small ones turn to mush while the big ones stay hard.
03 -
  • Brown the beef in batches if your pot isn't huge, overcrowding steams the meat instead of searing it.
  • Taste the soup after the first hour and adjust the seasoning then, not at the end when it's too late to fix.
  • Keep the heat low during the simmer, a hard boil makes the beef tough and the vegetables fall apart.

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