Description
A comforting and hearty beef and vegetable soup featuring tender cubed beef, a medley of fresh vegetables, and a rich, savory broth. This classic American soup is perfect for warming up on chilly days and makes excellent leftovers.
Ingredients
Beef and Broth
- 1.5 pounds beef chuck, cubed
- 6 cups beef broth
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
Vegetables and Aromatics
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, cubed
- 3 cloves garlic, minced
Other
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the cubed beef and cook until all sides are nicely browned to develop rich flavor.
- Sauté the Vegetables: Add the diced onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant and well combined.
- Add Broth and Seasonings: Pour in the beef broth, then add the cubed potatoes, bay leaf, and dried thyme. Stir to combine all ingredients.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low and let it simmer gently for 1½ to 2 hours, uncovered, or until the beef is tender and flavors have melded together.
- Season and Serve: Remove the bay leaf, taste the soup, and season with salt and black pepper to your preference. Serve hot for a satisfying meal.
Notes
- For added green goodness, stir in peas or green beans near the end of cooking and cook until tender before serving.
- This soup freezes exceptionally well; cool completely then store in airtight containers for up to 3 months.
- You can substitute other root vegetables like turnips or parsnips for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
