Description
This Braised Vegetable Beef Soup recipe is the ultimate comfort food, made with tender chuck roast, hearty vegetables, and a deeply savory broth. Perfect for cozy family dinners or meal prepping, this slow-braised beef soup brings warmth and nourishment with every spoonful. A classic homestyle soup for beef lovers and soup season!
Ingredients
2 tablespoons olive oil
2 pounds chuck roast, cut into cubes
3 carrots, chopped
3 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
6 cups beef broth
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
2 cups potatoes, diced
1 cup green beans, trimmed and cut
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef cubes in batches until browned on all sides. Set aside.
2. In the same pot, add onions, celery, and carrots. Cook for about 5–7 minutes until softened. Stir in garlic and tomato paste, cooking until fragrant, about 1 minute.
3. Return beef to the pot. Pour in beef broth and Worcestershire sauce. Add bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and braise for 1.5 to 2 hours.
4. Add potatoes and green beans. Continue cooking uncovered for 25 to 30 minutes, or until vegetables are tender.
5. Remove bay leaves, taste, and adjust seasoning. Serve hot with your favorite sides like bread or mashed potatoes.
Notes
This soup gets better the next day—store leftovers for easy lunches.
If your broth reduces too much, add a splash of water or broth to loosen.
Swap veggies based on season—parsnips or turnips are great additions.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soups & Stews
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 90mg