Beef Vegetable Soup with Potatoes (Print)

Tender beef simmers with carrots, celery, potatoes, and green beans in a rich beef broth base.

# Ingredient list:

→ Beef

01 - 1 lb beef stew meat, cut into 1-inch cubes
02 - 1 tbsp vegetable oil

→ Vegetables

03 - 1 large onion, diced
04 - 2 cloves garlic, minced
05 - 3 medium carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 medium potatoes, peeled and diced
08 - 1 cup green beans, trimmed and cut into 1-inch pieces
09 - 1 cup frozen peas

→ Broth & Seasonings

10 - 8 cups beef broth
11 - 1 can (14 oz) diced tomatoes, undrained
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - ½ tsp black pepper
16 - 1 tsp salt (or to taste)
17 - Optional: ½ tsp smoked paprika

# Directions:

01 - Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, approximately 5 minutes.
02 - Add diced onion and garlic to the pot. Cook until softened and fragrant, about 2–3 minutes.
03 - Stir in carrots, celery, potatoes, and green beans. Cook for another 3 minutes to begin softening.
04 - Pour in beef broth and diced tomatoes with their juice. Add bay leaves, thyme, parsley, black pepper, salt, and smoked paprika if using.
05 - Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 1 hour, stirring occasionally to prevent sticking.
06 - Remove lid and add frozen peas. Simmer uncovered for another 15–20 minutes until vegetables and beef are fully tender.
07 - Remove bay leaves and discard. Taste broth and adjust seasoning as needed. Serve hot.

# Expert Tips:

01 -
  • This soup transforms simple ingredients into something that tastes like it simmered all day even when you are pressed for time
  • The leftovers are arguably better, making it perfect for meal prep or feeding a hungry crowd
02 -
  • I once rushed the browning step and ended up with soup that tasted flat instead of deep and savory, so take those extra minutes to properly sear the beef
  • The soup will continue to thicken as it sits, especially if you use russet potatoes which naturally break down more
03 -
  • Cutting all your vegetables into similar sizes ensures everything finishes cooking at the same time
  • Let the soup rest for 10 minutes off the heat before serving, which allows the flavors to settle

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