Description
This Braised Vegetable Beef Soup is a warm, comforting meal loaded with tender chunks of beef, hearty vegetables, and a richly flavored broth. It’s perfect for cold days or make-ahead meals, and it only gets better with time.
Ingredients
2 pounds beef chuck or stew meat
1 tablespoon olive oil
1 cup diced yellow onion
1 cup chopped celery
1 1/2 cups sliced carrots
2 cloves garlic, minced
2 tablespoons tomato paste
6 cups low-sodium beef broth
2 cups yellow potatoes, chopped
2 sprigs fresh thyme
1 sprig fresh rosemary
Salt, to taste
Black pepper, to taste
Instructions
1. Pat the beef dry with paper towels and season with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
3. In the same pot, add a bit more olive oil if needed. Sauté the onion, celery, and carrots for 5–7 minutes until softened. Add garlic and cook for 1 minute.
4. Stir in tomato paste and cook for 2 minutes.
5. Pour in beef broth, scraping up browned bits. Return beef to the pot.
6. Add potatoes, thyme, and rosemary. Bring to a simmer. Cover, reduce heat, and braise for 1.5 to 2 hours.
7. When beef is tender and vegetables are soft, adjust seasoning with salt and pepper.
8. Remove herb stems. Serve hot with fresh parsley or a drizzle of olive oil.
Notes
Browning the beef is essential for deep flavor—don’t skip this step.
If you prefer a thicker soup, mash a few potatoes into the broth.
Soup can be made a day ahead and tastes even better after resting overnight.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Braising
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 390
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg