Hearty Beef and Vegetable Soup with Rich Broth

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 2 lb (900 g) beef chuck or stewing beef, cut into 1-inch cubes
• 2 tsp kosher salt, divided (plus more to taste)
• 1 tsp freshly ground black pepper, divided (plus more to taste)
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 2 tbsp unsalted butter (or more oil)
• 1 large yellow onion, diced
• 3 celery ribs, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional, or use more broth)
• 8 cups (2 L) low-sodium beef broth
• 1 cup water
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 tsp Worcestershire sauce
• 3 medium carrots, peeled and cut into 1/2-inch rounds
• 1 1/2 lb (680 g) Yukon gold or red potatoes, cut into 3/4-inch chunks
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley

Do This

• 1. Pat beef dry, season with 1 tsp salt and 1/2 tsp pepper, and toss with flour.
• 2. Sear beef in hot oil in a large heavy pot until well browned; remove to a plate.
• 3. Sauté onion and celery in butter, add garlic, then tomato paste; cook until darkened.
• 4. Deglaze with wine, then add broth, water, herbs, Worcestershire, remaining salt and pepper, and browned beef; bring to a boil, then gently simmer for 60 minutes.
• 5. Stir in carrots and potatoes; simmer 25–30 minutes until vegetables and beef are very tender.
• 6. Add peas and parsley; simmer 3–5 minutes more, then adjust seasoning.
• 7. Rest 5–10 minutes off the heat, remove bay leaves, and serve hot with crusty bread.

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Why You’ll Love This Recipe

• Deep, rich beef flavor thanks to well-seared meat and a slow-simmered broth.
• A complete one-pot meal loaded with potatoes, carrots, celery, and peas.
• Flexible and forgiving: easy for beginners, but satisfying enough for seasoned cooks.
• Perfect for make-ahead meals, meal prep, or freezing for busy nights.

Grocery List

• Produce: Yellow onion, celery, garlic, carrots, Yukon gold or red potatoes, fresh parsley (optional lemon for brightness)
• Dairy: Unsalted butter
• Pantry: Beef chuck or stewing beef, vegetable oil, all-purpose flour, tomato paste, dry red wine (optional), low-sodium beef broth, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, frozen peas, kosher salt, black pepper

Full Ingredients

For the Seared Beef

• 2 lb (900 g) beef chuck or stewing beef, cut into 1-inch cubes, well patted dry
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil (or other neutral oil)

For the Soup Base

• 2 tbsp unsalted butter (or substitute with 2 tbsp oil)
• 1 large yellow onion, diced (about 2 cups)
• 3 celery ribs, diced (about 1 1/2 cups)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional; or use 1/2 cup additional beef broth)
• 8 cups (2 L) low-sodium beef broth
• 1 cup water
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary, lightly crushed between your fingers
• 1 tsp Worcestershire sauce
• 1 tsp kosher salt (to season the broth at first; adjust at the end)
• 1/2 tsp freshly ground black pepper (plus more to taste)

Vegetables & Finishing

• 3 medium carrots, peeled and cut into 1/2-inch rounds (about 2 cups)
• 1 1/2 lb (680 g) Yukon gold or red potatoes, cut into 3/4-inch chunks (about 4 cups)
• 1 cup frozen peas (no need to thaw)
• 2 tbsp chopped fresh parsley, plus more for serving (optional)
• Optional: 1–2 tsp fresh lemon juice or red wine vinegar, to brighten at the end
• Optional for serving: crusty bread or buttered rolls

Step-by-Step Instructions

Step 1: Prep the Beef and Vegetables

Cut the beef into 1-inch cubes if it is not already pre-cut. Pat the pieces very dry on all sides with paper towels; this helps them brown instead of steam. In a large bowl, toss the beef with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Sprinkle the flour over the seasoned beef and toss again until all the pieces are lightly coated; shake off any excess flour.

Prepare the vegetables: dice the onion and celery, mince the garlic, peel and slice the carrots into 1/2-inch rounds, and cut the potatoes into 3/4-inch chunks. Keep the carrots and potatoes together in a bowl (they will be added later) and the onion and celery together in another bowl (they will be sautéed first). Chop the parsley and set it aside for finishing.

Step 2: Sear the Beef to Build Flavor

Heat a large, heavy-bottomed pot or Dutch oven (at least 5–6 quarts) over medium-high heat. Add the 2 tablespoons of vegetable oil and heat until shimmering, about 1–2 minutes. Working in 2–3 batches to avoid crowding, add the floured beef in a single layer. Sear until well browned on the first side, about 3–4 minutes, then turn and brown the other sides for another 3–4 minutes.

Transfer browned beef to a plate or bowl and repeat with remaining pieces, adding a little more oil if the pot looks dry. Do not rush this step; good browning is key to deep flavor. Leave any browned bits (fond) stuck to the bottom of the pot; they will season the broth later.

Step 3: Sauté the Aromatics

Reduce the heat to medium. Add the 2 tablespoons of butter to the same pot (no need to clean it). Once melted, add the diced onion and celery along with a pinch of salt. Cook, stirring occasionally and scraping up some of the browned bits, until the vegetables are softened and lightly golden, 5–7 minutes.

Stir in the minced garlic and cook just until fragrant, about 30–60 seconds. Add the tomato paste and cook, stirring constantly, for 2–3 minutes until it darkens in color and smells sweet and rich. This step caramelizes the tomato paste and deepens the flavor of the soup.

Step 4: Deglaze and Build the Broth

Pour in the 1/2 cup of red wine (or extra beef broth if not using wine) to deglaze the pot. Use a wooden spoon to scrape up all the remaining browned bits from the bottom; this should take about 1–2 minutes, and the liquid will reduce slightly.

Add the 8 cups of beef broth and 1 cup of water. Stir in the bay leaves, dried thyme, dried rosemary, Worcestershire sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Return the seared beef and any accumulated juices to the pot and stir to combine.

Increase the heat to medium-high and bring the soup up to a gentle boil, around 212°F (100°C), which you will recognize by steady bubbles breaking the surface. As soon as it reaches a boil, reduce the heat to low or medium-low to maintain a bare simmer with only a few lazy bubbles. Cover the pot with the lid slightly ajar and simmer for 60 minutes, stirring occasionally. This long, gentle simmer tenderizes the beef and allows the flavors to meld.

Step 5: Add the Potatoes and Carrots

After the beef has simmered for about 60 minutes, stir in the carrot rounds and potato chunks. Make sure they are mostly submerged in the broth. Return the soup to a gentle simmer over low heat, still partially covered.

Cook, stirring every 10 minutes or so, until the carrots and potatoes are very tender and the beef is fork-tender, 25–30 minutes. If the liquid level drops too much, add a splash of hot water or extra broth. The soup should be hearty but still brothy enough to comfortably cover the vegetables and beef.

Step 6: Finish with Peas and Fresh Herbs

Stir in the frozen peas and the chopped parsley. Simmer for another 3–5 minutes, just until the peas are heated through and bright green. Taste the broth and adjust the seasoning with additional salt and pepper if needed. If the soup tastes a bit flat, add 1–2 teaspoons of fresh lemon juice or a small splash of red wine vinegar to brighten the flavors.

If you prefer a slightly thicker soup, you can gently mash a few potato chunks against the side of the pot and stir them back into the broth, or simmer uncovered for a few extra minutes to reduce the liquid slightly.

Step 7: Rest and Serve

Turn off the heat and let the soup rest for 5–10 minutes. This brief rest allows the flavors to settle and makes the soup easier to serve without splashing. Remove and discard the bay leaves.

Ladle the hearty beef-and-vegetable soup into warm bowls. Garnish with additional chopped fresh parsley and a few cracks of black pepper if you like. Serve hot, ideally with crusty bread or buttered rolls for dipping into the rich broth. Enjoy as a complete, comforting meal in a bowl.

Pro Tips

• Dry beef = better browning: Pat the beef cubes very dry before seasoning and flouring. Moisture on the surface will steam the meat instead of searing it.
• Do not rush the simmer: A gentle simmer (barely bubbling) for a full hour before adding the potatoes is what makes the beef tender and the broth flavorful.
• Use low-sodium broth: This gives you more control over the final salt level and prevents the soup from becoming overly salty as it reduces.
• Cut vegetables uniformly: Aim for similar-sized carrot rounds and potato chunks so they cook through at the same time.
• Make it ahead: The flavor improves after a night in the fridge. Reheat gently over low heat, adding a splash of broth or water if it thickens too much.

Variations

• Beef barley version: Add 1/2 cup pearl barley along with the potatoes and carrots, and increase the broth by 1–2 cups. Simmer until the barley is tender.
• Slow cooker option: Sear the beef and sauté the aromatics on the stovetop, then transfer everything to a slow cooker with the broth and herbs. Cook on low for 7–8 hours, adding the potatoes, carrots, and peas for the last 2 hours.
• Extra veggie boost: Stir in chopped green beans, parsnips, or shredded cabbage with the carrots and potatoes for more color and nutrition.

Storage & Make-Ahead

Allow the soup to cool to room temperature (no longer than 2 hours at room temp) before storing. Transfer to airtight containers and refrigerate for up to 4 days. The soup will thicken slightly as it sits; thin with a splash of water or broth when reheating if desired. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, until hot and steaming, or microwave in individual portions, stirring halfway.

For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave some headspace for expansion. Thaw overnight in the refrigerator before reheating, or reheat from frozen over low heat with a bit of extra broth or water. Potatoes can become slightly softer after freezing, but the soup will still be hearty and delicious.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): 430–480 calories; 32–35 g protein; 18–22 g fat; 32–36 g carbohydrates; 5–7 g fiber; 6–8 g sugar; 900–1100 mg sodium (assuming low-sodium broth and 2 tsp total added salt). These values are estimates and will vary based on exact ingredients and brands used.