Description
Braised Vegetable Beef Soup is the kind of hearty comfort food that makes dinner feel easy, cozy, and completely satisfying. Tender beef simmers with potatoes, carrots, celery, peppers, and a rich tomato-infused broth until every bite is full of deep savory flavor. It is a wonderful easy recipe for chilly nights, family dinner ideas, meal prep, and anyone looking for a filling homemade soup packed with classic vegetables and fork-tender beef.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and chopped
2 celery stalks, chopped
2 medium potatoes, peeled and diced
1 red bell pepper, chopped
1 can (14.5 ounces) diced tomatoes
6 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
2 sprigs fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
1. Pat the beef dry and season it with the salt and black pepper.
2. Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat.
3. Brown the beef in batches until deeply seared on all sides, then transfer it to a plate.
4. Add the onion, carrots, celery, and red bell pepper to the pot and cook for 5 to 6 minutes until slightly softened.
5. Stir in the garlic and cook for 30 seconds.
6. Add the tomato paste and stir for 1 minute to deepen the flavor.
7. Pour in the diced tomatoes, beef broth, and Worcestershire sauce, then stir in the Italian seasoning.
8. Return the browned beef to the pot and add the rosemary sprigs.
9. Bring the soup to a gentle simmer, cover, and cook on low for 1 hour.
10. Stir in the potatoes and continue simmering for 30 to 40 minutes, until the beef is tender and the potatoes are cooked through.
11. Remove the rosemary sprigs and stir in the chopped parsley.
12. Taste and adjust seasoning if needed, then serve hot.
Notes
Do not skip browning the beef in batches, because crowding the pot can make it steam instead of sear, and that means you lose the rich flavor that gives this soup its deep, braised taste.