Here’s a hearty, comforting Beef Vegetable Soup recipe made with tender chunks of chuck roast and classic vegetables—perfect for a cozy meal.
🍲 Ingredients (serves 6–8)
- 1½ lbs (700 g) beef chuck roast, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 celery stalks, sliced
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups beef broth
- 1 cup green beans (fresh or frozen)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 tbsp tomato paste for deeper flavor
👩🍳 Instructions
1. Brown the beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef chunks and sear until browned on all sides.
- Remove and set aside.
2. Sauté vegetables
- In the same pot, add onion, celery, and carrots.
- Cook for 5–7 minutes until softened.
- Add garlic and cook 1 minute more.
3. Build the soup
- Return beef to the pot.
- Add diced tomatoes, broth, potatoes, thyme, oregano, bay leaf, and tomato paste (if using).
- Stir well.
4. Simmer
- Bring to a boil, then reduce heat to low.
- Cover and simmer 1½ to 2 hours, until beef is tender.
5. Add green beans
- Stir in green beans during the last 20–30 minutes of cooking.
6. Final seasoning
- Remove bay leaf.
- Taste and adjust salt and pepper.
🍽️ Tips
- For extra richness, add a splash of Worcestershire sauce or a bit of red wine while simmering.
- This soup tastes even better the next day as flavors deepen.
- Freeze leftovers for up to 3 months.
🥖 Serving Ideas
- Serve with crusty bread or dinner rolls
- Add a sprinkle of fresh parsley for color and freshness
If you want, I can also give a slow cooker or pressure cooker version of this soup to make it even easier.
