Description
Warm, hearty, and deeply comforting, this Braised Vegetable Beef Soup is the kind of easy dinner that fills the kitchen with rich, savory aroma. Tender beef chuck, potatoes, carrots, tomatoes, peppers, herbs, and beef broth simmer together into a cozy homemade soup that works for family dinner, meal prep, cold-weather food ideas, and satisfying dinner ideas when you want something nourishing and flavorful.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 teaspoons salt, divided
1 teaspoon black pepper, divided
1 large yellow onion, diced
3 carrots, sliced
3 celery ribs, sliced
1 red bell pepper, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme
6 cups beef broth
1 can 14.5 ounces diced tomatoes
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh rosemary
1 1/2 pounds Yukon gold potatoes, cut into chunks
1/4 cup fresh parsley, chopped
Instructions
1. Pat the beef dry, then season it with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on several sides, then transfer it to a plate.
3. Add onion, carrots, celery, and red bell pepper to the same pot. Cook for 5 to 7 minutes until the vegetables begin to soften.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Add tomato paste, smoked paprika, dried thyme, remaining salt, and remaining black pepper. Cook for 1 to 2 minutes.
6. Pour in a small splash of beef broth and scrape the browned bits from the bottom of the pot.
7. Return the beef to the pot. Add remaining beef broth, diced tomatoes, Worcestershire sauce, bay leaves, and rosemary.
8. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour and 30 minutes.
9. Stir in the potatoes and simmer for 25 to 35 minutes more, until the beef and potatoes are tender.
10. Remove bay leaves and rosemary stems. Stir in fresh parsley, adjust seasoning, and serve hot.
Notes
Cut the beef into similar-size pieces so it cooks evenly and becomes tender at the same time.
Keep the soup at a gentle simmer instead of a hard boil to help the beef stay tender.
For a thicker soup, mash a few potato pieces into the broth before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Soup
- Method: Braising
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 large bowl
- Calories: 395
- Sugar: 7g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 95mg
Keywords: braised vegetable beef soup, beef soup, vegetable beef soup, easy dinner, dinner ideas, comfort food, homemade soup, food ideas