Of course! A hearty, homemade Beef Vegetable Soup is the ultimate comfort food. This recipe is designed to be flexible, deeply flavorful, and perfect for using what you have on hand.
Here’s a classic, from-scratch version that builds layers of flavor, followed by a simpler slow cooker option.
Hearty Homemade Beef Vegetable Soup
This recipe uses a tough, flavorful cut of beef that becomes tender through slow cooking, creating a rich broth and a satisfying meal.
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Ingredients:
For the Beef & Broth:
· 1.5 lbs stew beef (chuck roast, cut into 1-inch cubes), or a beef shank
· 2 tbsp olive oil
· Salt and black pepper to taste
· 1 tbsp tomato paste
· 8 cups beef broth (low sodium preferred)
· 2 bay leaves
· 1 tsp dried thyme (or 2-3 sprigs fresh)
· 1 tsp dried oregano
For the Aromatics & Vegetables:
· 1 large onion, diced
· 2 carrots, peeled and diced
· 2 celery stalks, diced
· 3 cloves garlic, minced
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 cups potatoes, diced (Yukon Gold or Russet)
· 1 cup green beans, fresh or frozen, cut into 1-inch pieces
· 1 cup corn, frozen or canned (drained)
· 1 cup peas, frozen
· ½ cup parsley, freshly chopped (for garnish)
Optional Flavor Boosters:
· 1 tbsp Worcestershire sauce
· 1 parmesan rind (adds incredible umami)
· 1 cup red wine (for deglazing)
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Instructions:
1. Brown the Beef:
· Pat the beef cubes completely dry with paper towels. This is crucial for a good sear. Season generously with salt and pepper.
· In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef in a single layer (work in batches to avoid steaming) and sear until browned on all sides, about 5-7 minutes total. Remove the beef and set aside.
2. Sauté the Aromatics:
· Reduce the heat to medium. In the same pot, add the onion, carrots, and celery (a mirepoix). Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened.
· Add the garlic and tomato paste. Cook for another minute until fragrant.
3. Deglaze and Build the Broth:
· If using wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits (the fond). Let it simmer for 2-3 minutes until reduced by half.
· If not using wine: Use a splash of your beef broth to deglaze the pan.
· Return the seared beef and any accumulated juices to the pot.
· Add the remaining beef broth, diced tomatoes (with their juice), bay leaves, thyme, and oregano. Add the parmesan rind and Worcestershire sauce if using.
4. Simmer Until Tender:
· Bring the soup to a boil, then immediately reduce the heat to low. Cover with a lid slightly ajar and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender.
5. Add the Remaining Vegetables:
· Once the beef is tender, add the diced potatoes. Simmer for 15 minutes.
· Add the heartier vegetables like green beans. Simmer for another 10 minutes.
· Finally, stir in the delicate, quick-cooking vegetables like corn and peas. Simmer for a final 5 minutes, or until all vegetables are tender.
6. Final Seasoning and Serve:
· Remove and discard the bay leaves and parmesan rind (if used).
· Taste the soup and adjust seasoning with more salt and pepper as needed.
· Stir in half of the fresh parsley.
· Ladle into bowls and garnish with the remaining fresh parsley. Serve with crusty bread for dipping.
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Slow Cooker Method:
1. Follow steps 1 and 2 in a skillet on the stovetop to brown the meat and sauté the aromatics.
2. Transfer everything from the skillet into the slow cooker. Add the tomato paste, broth, tomatoes, herbs, and Worcestershire sauce. Do not add the potatoes, green beans, corn, or peas yet.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is very tender.
4. About 45 minutes before serving, add the potatoes. About 20 minutes before serving, add the green beans. In the last 5 minutes, add the corn and peas.
5. Season and serve as directed.
Pro-Tips for the Best Soup:
· The Sear is Key: Don’t skip browning the meat. It creates a deep, rich flavor foundation for the entire soup.
· Customize Your Veggies: This soup is incredibly flexible. Use what you like or have on hand: diced zucchini, chopped spinach, kale, or lima beans all work well. Add softer veggies towards the end.
· Thickening the Soup: For a slightly thicker broth, you can mash some of the potatoes against the side of the pot or mix 2 tbsp of cornstarch with ¼ cup of cold water and stir it in during the last 10 minutes of cooking.
· Make it Ahead: Soup almost always tastes better the next day! Let it cool completely and store it in the refrigerator for up to 4 days. The flavors will meld beautifully.
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