Description

This braised vegetable beef soup is a hearty, easy dinner loaded with tender beef, potatoes, carrots, celery, and rich tomato-beef broth. It is one of those comforting food ideas that works beautifully for a cozy family meal, simple dinner ideas, meal prep lunches, and cold-weather comfort food when you want an easy recipe that tastes like it simmered all day.

Ingredients

2 tablespoons olive oil

2 pounds beef chuck roast, cut into bite-sized cubes

1 medium yellow onion, chopped

3 cloves garlic, minced

3 medium carrots, sliced

3 celery stalks, sliced

3 medium potatoes, peeled and cubed

1 can diced tomatoes, 14.5 ounces

2 tablespoons tomato paste

6 cups beef broth

1 tablespoon Worcestershire sauce

1 sprig fresh rosemary

1 teaspoon dried thyme

1 bay leaf

1 1/2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped

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Instructions

1. Pat the beef dry and cut it into bite-sized cubes. Chop the onion, carrots, celery, and potatoes.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.

3. Add the onion, carrots, and celery to the pot and cook until slightly softened. Stir in the garlic and tomato paste.

4. Pour in a small splash of beef broth and scrape up the browned bits from the bottom of the pot.

5. Return the beef to the pot and add the remaining broth, diced tomatoes, Worcestershire sauce, rosemary, thyme, bay leaf, salt, and black pepper.

6. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour.

7. Stir in the potatoes and continue simmering for 25 to 30 minutes, until the beef is tender and the potatoes are cooked through.

8. Remove the rosemary stem and bay leaf. Stir in the parsley, taste for seasoning, and serve hot.

Notes

Brown the beef in batches so it develops better flavor instead of steaming.

Cut the vegetables into similar sizes so they cook evenly in the broth.

This soup tastes even better the next day after the flavors have had more time to blend.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 385
Sugar: 6g
Sodium: 920mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 33g
Cholesterol: 78mg