Description
Nothing warms the soul quite like a hearty bowl of Braised Vegetable Beef Soup. This comforting one-pot dish combines tender chunks of beef, rustic vegetables, and an herby, tomato-rich broth that’s been slow-braised to perfection. Ideal for cold nights, lazy Sundays, or make-ahead meal prep, it’s a satisfying mix of flavor and nourishment. Whether you’re searching for easy dinner ideas, a quick prep comfort meal, or a freezer-friendly option, this easy recipe will become one of your go-to food ideas. Great for weeknight dinners, cozy weekends, or a hearty lunch, this soup is a delicious addition to your collection of healthy snacks or dinner ideas.
Ingredients
2 pounds beef chuck roast, cut into chunks
2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
2 celery stalks, chopped
3 cups Yukon gold potatoes, diced
1 (14.5-ounce) can diced tomatoes
4 cups beef broth
2 tablespoons tomato paste
1 sprig fresh rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
Chopped parsley for garnish (optional)
Instructions
1. Pat the beef dry and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
3. Stir in the tomato paste and cook for 2 minutes. Deglaze with a splash of beef broth, scraping the browned bits. Then add remaining broth, diced tomatoes, bay leaf, and rosemary.
4. Return the seared beef to the pot. Bring to a boil, reduce heat, cover, and simmer for 1.5 to 2 hours, until beef is tender.
5. Add the diced potatoes and cook uncovered for another 30 minutes until potatoes are fork-tender.
6. Season with salt and pepper to taste. Remove rosemary and bay leaf. Garnish with fresh parsley before serving.
Notes
Searing the beef in batches prevents steaming and develops deep flavor.
For a thicker soup, mash a few potatoes or stir in a cornstarch slurry at the end.
Let the soup sit overnight—the flavor deepens and becomes even better the next day.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: easy dinner, soup recipe, beef stew, comfort food, winter meals