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Beef and Vegetable Soup Recipe

American · Soup · 75 min total

A hearty and comforting soup loaded with tender beef chunks and a medley of vegetables, perfect for a cozy dinner.

Ingredients

• 1 lb beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 cup frozen peas
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, add onion and garlic; cook until softened, about 3 minutes.
3. Return beef to pot. Add beef broth, water, carrots, celery, potatoes, tomatoes, thyme, and bay leaf. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes, or until beef is tender.
5. Stir in frozen peas and cook for 5 more minutes. Season with salt and pepper to taste. Remove bay leaf before serving.

Tips

• For extra flavor, sear the beef in batches to avoid crowding the pot.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Feel free to add other vegetables like green beans or corn.

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