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Vegetable Beef Soup

Vegetable beef soup with tender beef chunks and hearty potato cubes simmered until the broth tastes rich and cohesive. Built in a Dutch oven with a quick sauté for deeper flavor, then finished with green beans and corn for a fresh bite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables base
  • 1.5 lb beef stew meat Cubed
  • 3 potatoes Peeled and cubed
  • 3 carrots Sliced
  • 3 celery Sliced
  • 1 onion Diced
  • 4 cloves garlic Minced
  • 1 cup green beans Cut
  • 1 cup frozen corn
  • 1 can (14 oz) diced tomatoes
  • 6 cup beef broth
Seasoning and aromatics
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.25 salt To taste
  • 0.25 pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Sear the beef
  1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear beef stew meat in batches until browned on all sides, then remove to a plate.
Sauté the vegetables
  1. In the same Dutch oven, sauté onion, carrots, and celery for 5 minutes. Add minced garlic and tomato paste, then cook for 2 minutes.
Build and simmer the soup
  1. Return browned beef to the pot, then add beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf. Bring to a boil over high heat.
  2. Reduce heat to low and simmer for 30 minutes, keeping a steady gentle bubble.
Finish with potatoes and vegetables
  1. Add cubed potatoes and cook for 15 minutes, stirring occasionally so they cook evenly.
  2. Add green beans and frozen corn for the last 8 minutes. Cook until the beans are tender-crisp and the corn is hot.
Season and serve
  1. Remove the bay leaf, then season with salt and pepper to taste. Stir well and serve hot.

Notes

For the best texture, avoid overcrowding the Dutch oven when searing the beef so you get real browning. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop. Freezing is yes—cool completely, freeze in airtight containers up to 3 months, and thaw overnight before reheating. For a lower-fat option, use leaner stew meat (such as 90% lean) and skim any excess fat after simmering.