Beef Vegetable Potato Soup (Print Version)
A warm blend of tender beef, vibrant vegetables, and potatoes for a satisfying, wholesome meal.
# What You Need:
→ 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
# How-To Steps:
01 - Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes.
02 - Add diced onion and garlic to the pot. Cook until softened, about 2–3 minutes.
03 - Stir in carrots, celery, potatoes, and green beans. Cook for another 3 minutes to meld flavors.
04 - Pour in beef broth and diced tomatoes with their juice. Add bay leaves, thyme, parsley, pepper, salt, and smoked paprika if using.
05 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 hour, stirring occasionally.
06 - Remove lid, add peas, and simmer uncovered for another 15–20 minutes, until vegetables and beef are tender.
07 - Remove bay leaves, taste, and adjust seasoning as needed. Serve hot.
# Expert Tips:
01 -
- The beef becomes impossibly tender after simmering for an hour in that flavorful broth
- Its one of those rare soups that actually tastes better reheated the next day
02 -
- Browning the beef properly makes all the difference in the final flavor
- The potatoes will continue softening even after you turn off the heat
03 -
- Pat the beef completely dry before searing for better browning
- Add a splash of Worcestershire sauce for an umami boost