Old Fashioned Beef Vegetable Soup 

by

Of course! An Old Fashioned Beef Vegetable Soup is the definition of hearty, wholesome comfort food. This isn’t a quick recipe—it’s a slow-simmered labor of love that fills your house with an incredible aroma and results in a deeply flavorful, rich broth and fall-apart tender beef.

Here’s a classic, from-scratch recipe that’s worth every minute.

Old Fashioned Beef Vegetable Soup

This recipe uses a tough, flavorful cut of beef that becomes meltingly tender through slow cooking, and a robust mix of winter vegetables.

Prep Time: 30 minutes
Cook Time: 2 – 2 ½ hours
Yields: 6-8 hearty servings

Ingredients

For the Beef and Broth:

· 2 tablespoons olive oil or vegetable oil
· 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
· Salt and black pepper
· 1 large yellow onion, chopped
· 2 cloves garlic, minced
· 8 cups beef broth (low sodium preferred)
· 1 (14.5 oz) can diced tomatoes, undrained
· 2 tablespoons tomato paste
· 1 bay leaf
· 1 teaspoon dried thyme
· 1 teaspoon Worcestershire sauce

For the Vegetables:

· 3 large carrots, peeled and sliced into ½-inch rounds
· 3 celery stalks, sliced into ½-inch pieces
· 2 medium potatoes (Russet or Yukon Gold), peeled and diced into ¾-inch cubes
· 1 cup frozen or fresh corn
· 1 cup frozen or fresh peas
· 1 cup frozen or fresh green beans, cut into 1-inch pieces
· ¼ cup chopped fresh parsley

For the Finish (Optional):

· 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

Step 1: Brown the Beef

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Working in batches to avoid overcrowding, add the beef and sear on all sides until a dark brown crust forms, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.

Step 2: Sauté the Aromatics

  1. Reduce the heat to medium. Add the chopped onion to the same pot and cook for 4-5 minutes, until softened and translucent, scraping up the browned bits from the bottom of the pot.
  2. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Stir in the tomato paste and cook for another minute to deepen its flavor.

Step 3: Build the Soup Base

  1. Return the browned beef and any accumulated juices to the pot.
  2. Pour in the beef broth and add the diced tomatoes, bay leaf, dried thyme, and Worcestershire sauce.
  3. Bring to a boil, then immediately reduce the heat to low. Cover and let it simmer gently for 1 hour and 30 minutes.

Step 4: Add the Hearty Vegetables

  1. After 1.5 hours, the beef should be starting to become tender. Add the carrots, celery, and potatoes.
  2. Return to a simmer, cover, and continue to cook for another 30-45 minutes, or until both the beef and the vegetables are fork-tender.

Step 5: Add the Tender Veggies and Finish

  1. Stir in the corn, peas, and green beans. Cook, uncovered, for the final 10-15 minutes just until these tender vegetables are heated through.
  2. Optional Thickening: If you prefer a slightly thicker soup, mix the cornstarch and cold water in a small bowl to make a “slurry.” Stir this into the simmering soup and cook for 2-3 minutes until the soup thickens slightly.
  3. Remove and discard the bay leaf. Stir in the fresh parsley.
  4. Taste the soup and adjust seasoning with more salt and pepper as needed.

Step 6: Serve

  1. Ladle the hot soup into bowls. This soup is a meal in itself, but it’s fantastic with a slice of crusty bread, saltines, or a grilled cheese sandwich for dipping.

Chef’s Notes & Tips for Success

· The Cut of Beef Matters: Beef chuck roast is ideal because it has marbling and connective tissue that breaks down during the long, slow cooking, making it incredibly tender and flavoring the broth.
· Don’t Rush the Sear: Browning the beef well is the foundation of the soup’s flavor. Those dark, caramelized bits on the bottom of the pot (the fond) are packed with taste.
· Low and Slow Simmer: Keep the soup at a gentle simmer, not a rolling boil. A hard boil can make the beef tough and cloud the broth.
· Customize Your Veggies: This recipe is versatile. Feel free to add parsnips, turnips, or cabbage. Add cabbage in the last 15 minutes of cooking.
· Slow Cooker Method:

  1. Follow Steps 1 and 2 to brown the beef and sauté the onions/garlic in a skillet.
  2. Transfer everything to your slow cooker. Add the broth, tomatoes, tomato paste, herbs, and the hard vegetables (carrots, celery, potatoes).
  3. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  4. An hour before serving, add the tender vegetables (corn, peas, green beans) and finish as directed.
    · Make-Ahead and Freezing: This soup tastes even better the next day! It also freezes beautifully for up to 3 months. Cool completely and store in airtight containers.

Enjoy this timeless, nourishing, and deeply satisfying classic

Leave a Comment