Beef Vegetable Potato Soup

The window was rattling from a February wind when I finally decided to use that stew meat I'd been ignoring in the freezer. My apartment was drafty and I was craving something that would warm me from the inside out. I threw this soup together in my biggest pot, and by the time it was done, I'd forgotten all about the weather outside.

My roommate walked in while this was bubbling away on the stove and literally asked what smelled so good. We ended up eating it straight from the pot while standing in the kitchen, too impatient to bother with bowls. That bowl of soup saved a pretty ordinary Tuesday night from being completely forgettable.

Ingredients

• Beef stew meat: Cut into uniform cubes so everything cooks at the same pace
• Vegetable oil: Use just enough to coat the bottom of your pot
• Onion and garlic: The foundation that gives the broth its depth
• Carrots and celery: Classic aromatics that hold their shape beautifully
• Potatoes: They release starch to naturally thicken the soup as they cook
• Green beans: Add a fresh crunch and bright color to the bowl
• Frozen peas: Toss them in at the very end so they dont turn to mush
• Beef broth: The liquid backbone of the whole soup
• Diced tomatoes: Include all that juice for extra body and flavor
• Bay leaves and dried herbs: Thyme and parsley work together to create that classic comfort food taste
• Salt and pepper: Taste at the end since the broth might already be seasoned

Instructions

Sear the beef:

Heat oil in your largest pot over medium-high heat and add beef cubes in a single layer. Let them develop a deep brown crust on all sides without stirring too often, about 5 minutes total.

Build the base:

Add diced onion and garlic directly into the pot with the beef. Cook until the onions turn translucent and fragrant, stirring constantly so nothing burns.

Add the hearty vegetables:

Stir in carrots, celery, potatoes, and green beans. Let everything cook together for just 3 minutes to start developing flavors before adding any liquid.

Create the soup:

Pour in the beef broth and the entire can of diced tomatoes with their juice. Toss in bay leaves, thyme, parsley, pepper, salt, and smoked paprika if you want a subtle smoky note.

Simmer gently:

Bring everything to a boil, then immediately reduce heat to low. Cover with a tight lid and let it simmer for 1 hour, giving it an occasional stir.

Finish with peas:

Remove the lid and stir in frozen peas. Let it cook uncovered for 15 to 20 more minutes until the beef is fork tender and the vegetables are cooked through.

Final season and serve:

Fish out and discard the bay leaves. Taste the broth and add more salt or pepper if needed before ladling into bowls.

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I made a giant batch of this on a Sunday once and froze individual portions for those nights when cooking feels impossible. My partner now requests it every time the temperature drops below forty degrees. Its become the kind of recipe I dont even need to look at anymore.

Making It Ahead

This soup actually improves after a day in the refrigerator as the flavors continue to meld together. The broth thickens slightly and the beef absorbs more of the seasoned liquid. I always make extra knowing the leftovers will taste even better than the first round.

Freezing Instructions

Cool the soup completely before transferring to freezer safe containers. Leave about an inch of space at the top since liquids expand when frozen. It will keep for up to three months, though mine never lasts that long in this house.

Serving Suggestions

A crusty slice of bread is perfect for soaking up that flavorful broth. I also love serving it with a simple green salad dressed with vinaigrette to cut through the richness. A glass of red wine doesnt hurt either.

• Crusty bread or dinner rolls for dipping
• A sharp cheddar grated on top melts beautifully
• Fresh parsley adds a bright pop of color before serving

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Theres something incredibly grounding about a pot of soup simmering on the stove. I hope this recipe finds you on a day when you need exactly that kind of comfort.

Recipe FAQs

→ What cut of beef works best for this soup?

Stew meat or chuck cuts cut into cubes are ideal as they become tender and flavorful after slow simmering.

→ Can I substitute the vegetables?

Yes, you can swap in vegetables like parsnips, corn, or turnips to suit your taste and availability.

→ How long should the soup simmer?

Simmering for about 1 hour ensures the beef is tender and the vegetables are infused with rich flavors.

→ Is it necessary to brown the beef first?

Browning adds a deeper flavor but can be skipped for convenience; however, it enhances the overall taste significantly.

→ Can I prepare this soup in advance?

Absolutely, it stores well and often tastes better the next day as flavors meld together.

→ What seasonings complement the soup best?

Bay leaves, thyme, parsley, black pepper, and optional smoked paprika balance the savory broth beautifully.