Description
Hearty Midwestern beef vegetable soup delivers comfort in a bowl, blending tender chunks of beef with garden-fresh vegetables. Rich broth and robust flavors make this classic recipe a satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Beef and Proteins:
- 1 pound (454 grams) boneless beef chuck or stew meat, cut into 1-inch cubes
Fresh Vegetables:
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound (454 grams) Yukon gold potatoes, peeled and cubed
- 1 cup frozen peas
Liquids, Seasonings, and Additional Ingredients:
- 2 tablespoons olive oil
- 6 cups low-sodium beef broth
- 1 can (14 ounces/396 grams) diced tomatoes with juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the protein by seasoning beef cubes with salt and pepper, ensuring even coating for maximum flavor absorption.
- Heat olive oil in a heavy-bottomed pot over medium-high temperature, creating a sizzling surface for optimal meat caramelization.
- Carefully place seasoned beef into the pot, allowing each piece to develop a rich, golden-brown exterior by searing approximately 4-5 minutes on all sides.
- Transfer browned beef to a separate plate, preserving the flavorful meat drippings in the pot for vegetable sautéing.
- Introduce a mirepoix of diced onions, carrots, and celery into the same pot, allowing vegetables to soften and release their aromatic essence for 4-5 minutes.
- Mince garlic and incorporate into the vegetable mixture, stirring briefly to prevent burning and enhance the overall flavor profile.
- Reintroduce the seared beef into the pot, creating a robust foundation for the soup.
- Pour beef broth over the meat and vegetables, then add diced tomatoes, Worcestershire sauce, and dried herbs including basil, oregano, and thyme.
- Include cubed potatoes to provide hearty substance and texture to the soup.
- Bring the liquid to a vigorous boil, then immediately reduce heat to a gentle simmer, covering the pot to trap moisture and develop deep flavors.
- Allow the soup to slowly cook for 50-55 minutes, ensuring beef becomes tender and vegetables absorb the rich, complex seasonings.
- During the final cooking stage, introduce frozen peas for a burst of color and subtle sweetness.
- Taste and meticulously adjust seasoning, adding salt and pepper as needed to balance the overall flavor profile.
- Ladle the steaming soup into serving bowls, optionally garnishing with fresh parsley for a vibrant finishing touch.
- Serve immediately alongside crusty bread for a complete, comforting meal.
Notes
- Selecting high-quality beef cuts like chuck roast ensures tender, flavorful meat that falls apart during slow cooking.
- Pat beef dry before searing to achieve a beautiful golden-brown crust, which locks in rich flavors and creates delicious caramelization.
- Customize the soup by adding alternative vegetables like parsnips, turnips, or sweet potatoes for varied nutrition and taste profiles.
- Make this soup diet-friendly by using lean beef cuts, increasing vegetable proportions, or substituting broth with low-sodium options for heart-healthy modifications.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg