Description
A hearty and comforting soup packed with tender beef, vibrant vegetables, and a rich, flavorful broth. This one-pot meal is easy to make and perfect for meal prep or a cozy dinner.
Ingredients
Scale
- 1 ½ lbs beef stew meat (chuck roast or sirloin, cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 1 cup frozen peas
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 6 cups beef broth (low sodium preferred)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 tbsp tomato paste
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Optional: ½ tsp red pepper flakes, 1 tbsp Worcestershire sauce, 1 tbsp fresh parsley for garnish
Instructions
- Sear the Beef – Heat 2 tbsp of olive oil in a large Dutch oven or soup pot over medium-high heat. Add beef stew meat and sear until browned on all sides (about 4-5 minutes). Remove and set aside.
- Sauté the Aromatics – In the same pot, add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Vegetables and Tomato Base – Stir in carrots, celery, and potatoes, followed by tomato paste and diced tomatoes with juices. Cook for 2 minutes.
- Add Broth and Seasonings – Pour in the beef broth, then return the browned beef to the pot. Stir in salt, black pepper, smoked paprika, thyme, oregano, and bay leaf. Bring to a boil.
- Simmer the Soup – Reduce heat to low, cover, and let simmer for 45-60 minutes, stirring occasionally.
- Add Frozen Vegetables – Stir in peas, corn, and green beans. Let simmer uncovered for another 10-15 minutes until vegetables are heated through.
- Adjust and Serve – Remove the bay leaf, adjust seasoning if needed, and serve hot. Garnish with fresh parsley if desired.