Beef and Vegetable Soup

The wind was rattling my windowpanes so hard one January afternoon that I felt a deep need for something heavy and warm. I pulled a Dutch oven from the back of the cabinet and just started searing whatever was in the fridge. That first batch was a little chaotic, but the smell of browning beef cured my winter blues. Now, I make it every time the temperature drops below freezing. It is the kind of meal that makes the whole house feel solid and safe.

Last year during a long power outage, we cooked a version of this over a camp stove in the living room. We huddled around the pot, watching the steam rise while the rest of the world felt cold and dark. Eating hot soup by candlelight turned a stressful night into a weirdly beautiful memory. It taught me that good food is mostly about the comfort it provides when things go wrong. I still think of that quiet night every time I see the steam rising from the broth.

Ingredients

• 1.5 pounds beef chuck: This cut is the secret because the fat melts away to create a silky broth.
• 2 tablespoons olive oil: Use just enough to get a dark brown crust on the meat without burning the pan.
• 1 large onion and 3 cloves garlic: These aromatics build a base layer of flavor that you cannot skip.
• 3 medium carrots and 2 celery stalks: I cut these into thick rounds so they do not turn to mush during the long simmer.
• 2 medium potatoes and 1 parsnip: The parsnip adds a surprising sweetness that balances the savory beef perfectly.
• 1 cup green beans and 1 cup frozen peas: These provide a bright pop of color and a fresh snap in every bite.
• 14.5 ounce can diced tomatoes: Do not drain the can because that acidic juice helps tenderize the beef.
• 8 cups beef broth: High quality stock makes a massive difference in the final richness of the soup.
• Dried thyme, oregano, and bay leaves: These herbs are the classic trio that give this dish its soul.

Instructions

Searing the beef:

Get the oil shimmering before adding the cubes to ensure you get a deep brown crust. Move them around gently and do not crowd the pot or they will just steam.

Sautéing the base:

Toss in the onions and carrots to pick up those little brown bits stuck to the bottom. Add the garlic last so it smells amazing without turning bitter and burnt.

Simmering the soup:

Return the meat and pour in all the vegetables and broth until everything is submerged. Turn the heat way down and let it bubble softly under a heavy lid for over an hour.

Adding the finish:

Toss the peas in at the very end so they stay green and vibrant. Give it a final taste and add more salt if the flavors feel a little flat.

Seasoning and serving:

Remove the bay leaves and ladle the soup into deep bowls. Garnish with fresh parsley to add a touch of brightness to the heavy dish.

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My toddler used to pick out every single carrot and line them up on the edge of the bowl. We called it the carrot parade and eventually I started cutting them into fun shapes just for him. Now he eats the whole bowl, but I still think of those little orange lines every time I chop. It is funny how a simple soup can hold so many versions of your life. This recipe has grown up right alongside my family.

Finding the Right Meat

I used to try using lean stew meat, but it always ended up dry and stringy. Chuck roast has just enough connective tissue to break down into something buttery and rich. If you see a lot of marbling, that is exactly what you want for a hearty result. This fatty content is what creates that mouth coating richness in the broth.

Playing with Your Vegetables

You can really play around with what you have in the crisper drawer. If I run out of potatoes, I often throw in extra parsnips or even some diced turnips for a peppery kick. Just make sure everything is cut to a similar size so it cooks at the same rate. This flexibility makes it the perfect end of the week meal for clearing out the fridge.

Getting the Texture Right

Sometimes I want a thicker broth, so I will mash a few of the cooked potatoes against the side of the pot. This releases starch and turns the soup into something closer to a stew. It is a great trick if you accidentally added too much broth at the beginning.

• Serve this with a thick slice of buttered sourdough bread.
• Add a tiny splash of vinegar at the end to brighten the heavy flavors.
• Store the leftovers in glass jars for easy grab and go lunches.

Save

Take a deep breath of that savory steam before you take your first bite. This soup is a reminder that some of the best things in life just take a little patience.

Recipe FAQ

→ How long does beef and vegetable soup keep in the refrigerator?

The soup stores well refrigerated for up to 4 days in an airtight container. The flavors actually improve overnight as the ingredients continue to meld together.

→ Can I freeze this beef and vegetable soup?

Yes, this soup freezes beautifully. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What cut of beef works best for this soup?

Beef chuck is ideal because it becomes tender during long simmering while maintaining texture. Other cuts like round or brisket also work well. Avoid lean cuts as they may become tough.

→ Can I make this soup in a slow cooker?

Absolutely. Brown the beef first, then add all ingredients to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until beef is tender. Add frozen peas during the last 30 minutes.

→ What vegetables can I substitute?

Try sweet potatoes, turnips, or rutabaga instead of regular potatoes. Add other vegetables like corn, zucchini, or spinach based on preference. The parsnip can be omitted without affecting the overall result.

→ How can I make this soup more flavorful?

Add a splash of Worcestershire sauce or smoked paprika for depth. Use homemade beef broth if available. Browning the beef thoroughly before simmering creates the best flavor foundation.