Homemade Vegetable Beef Soup – A Hearty Classic Packed with Comfort and Flavor

In a large soup pot or Dutch oven, heat olive oil over medium-high heat.

Add the stew meat in batches, searing until browned on all sides. This step is crucial — browning locks in flavor and creates delicious caramelized bits (fond) at the bottom of the pot that will enrich your broth later.

Remove the browned beef and set aside.

Step 2: Sauté Aromatics

In the same pot, add the onions and celery. Sauté for 3–4 minutes until softened and translucent.

Add garlic and cook for another 30 seconds, just until fragrant. This builds your flavor base.

Step 3: Deglaze the Pot

Pour in a small splash of beef broth and use a wooden spoon to scrape up the browned bits from the bottom. This technique — called deglazing — infuses your soup with complex, rich flavor.

Step 4: Build the Soup Base

Return the browned beef to the pot. Add diced tomatoes, tomato paste, Worcestershire sauce, thyme, parsley, and bay leaf. Stir well to combine.

Then, pour in the remaining beef broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 45–60 minutes, or until the beef is tender.

Step 5: Add the Vegetables

Add the carrots, potatoes, and green beans to the simmering broth. Cook for 20–25 minutes, or until vegetables are tender but not mushy.

Step 6: Add Finishing Touches

Stir in corn and peas during the last 5 minutes of cooking. Taste the broth and adjust seasoning with salt and pepper as needed.

Remove the bay leaf before serving.

❤️ Why This Recipe Is Loved by Everyone

1. Perfectly balanced flavors: The combination of savory beef, sweet vegetables, and tangy tomato creates a layered flavor that’s satisfying in every bite.

2. Foolproof texture: The beef becomes melt-in-your-mouth tender, while the vegetables stay bright and slightly firm.

3. Nutrient-packed goodness: High in protein, fiber, vitamins, and minerals — this is comfort food that fuels your body.

4. Customizable to your taste: Add barley for more texture, swap peas for zucchini, or toss in some spinach at the end for extra greens.

5. Family-approved: Even picky eaters love the mild, rich taste of this classic soup.

🔥 Pro Tips for Perfect Vegetable Beef Soup

Use the right beef: Well-marbled cuts like chuck roast or stew meat become tender and flavorful when simmered slowly.

Don’t skip browning: Browning the meat adds irreplaceable depth. It’s the secret to a restaurant-quality soup.

Simmer gently: Avoid boiling — slow simmering ensures tender meat and perfectly cooked vegetables.

Add delicate veggies last: Peas, corn, and spinach should go in at the end to prevent overcooking.

Rest before serving: Let the soup sit for 10 minutes after cooking; this allows the flavors to meld beautifully.

Make it ahead: This soup tastes even better the next day as the flavors develop overnight.

🍞 Serving Suggestions