Description
A comforting, hearty beef and vegetable soup loaded with tender chunks of beef chuck, 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
Meat
- 1.5 lbs beef chuck, cubed
Vegetables
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, cubed
- 3 cloves garlic, minced
Liquids & Seasonings
- 6 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat and add the cubed beef chuck. Brown the beef on all sides to develop rich flavor, about 5–7 minutes.
- Sauté Vegetables: Add the diced onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, approximately 5 minutes.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for another 1–2 minutes until fragrant.
- Add Broth and Seasonings: Pour in the beef broth and add the cubed potatoes, bay leaf, and dried thyme. Stir to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1½ to 2 hours until the beef is tender and the flavors meld perfectly.
- Season and Serve: Remove the bay leaf, season the soup with salt and black pepper to taste, and serve hot. Optionally, add peas or green beans near the end of cooking for extra vegetable variety.
Notes
- Add peas or green beans near the end of cooking for additional veggies.
- This soup freezes very well, making it perfect for meal prep or leftovers.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
