Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) beef chuck, 1-inch cubes
- 1.5 tsp kosher salt + pepper, divided
- 1.5 tbsp all-purpose flour
- 2 tbsp olive oil + 1 tbsp butter
- 1 large onion, 3 medium carrots, 2 celery ribs (optional), 4 garlic cloves
- 2 tbsp tomato paste; 1 can (14.5 oz/411 g) diced tomatoes
- 6 cups (1.4 L) low-sodium beef broth
- 1 tbsp Worcestershire; 2 bay leaves; 4 thyme sprigs (or 1 tsp dried); 1/2 tsp smoked paprika
- 1 lb (454 g) Yukon Gold potatoes; 8 oz (225 g) green beans; 1 cup (150 g) corn
- 1 tsp apple cider vinegar; 2 tbsp chopped parsley
Do This
- 1. Pat beef dry; season with 1 tsp salt and pepper. Toss with flour.
- 2. Brown beef in 2 batches in hot oil and butter (8–10 min total); set aside.
- 3. Sauté onion, carrots, celery 5 min; add garlic 30 sec; stir in tomato paste and paprika 2 min.
- 4. Add tomatoes, broth, Worcestershire, bay, thyme; return beef. Bring to a boil, then simmer gently at 185–200°F (85–93°C) for 30 min, partially covered.
- 5. Add potatoes; simmer 15 min. Add green beans and corn; simmer 8–10 min until tender.
- 6. Remove bay and thyme. Stir in vinegar and parsley; adjust salt/pepper. Rest 5 min and serve.
Why You’ll Love This Recipe
- Deep, savory flavor from properly browned beef and tomato paste for a true farmhouse-style broth.
- All-in-one pot with hearty vegetables that stay vibrant and tender, not mushy.
- Flexible and forgiving: use fresh or frozen veggies, and it reheats beautifully.
- Weeknight-friendly method with make-ahead and slow cooker/Instant Pot options.
Grocery List
- Produce: Yellow onion, carrots, celery (optional), garlic, Yukon Gold potatoes, green beans, fresh thyme, fresh parsley
- Dairy: Unsalted butter
- Pantry: Beef chuck, olive oil, all-purpose flour, tomato paste, diced tomatoes, low-sodium beef broth, Worcestershire sauce, bay leaves, smoked paprika, kosher salt, black pepper, apple cider vinegar
Full Ingredients
Beef and Aromatics
- 1.5 lb (680 g) beef chuck, cut into 1-inch cubes
- 1.5 tsp kosher salt, divided, plus more to taste
- 3/4 tsp freshly ground black pepper, divided
- 1.5 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large yellow onion (about 10 oz/280 g), diced
- 3 medium carrots (about 10 oz/300 g), peeled and sliced 1/2-inch thick
- 2 celery ribs (about 3 oz/85 g), diced (optional but recommended)
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1/2 tsp smoked paprika
Broth and Seasonings
- 6 cups (1.4 L) low-sodium beef broth
- 1 can (14.5 oz/411 g) fire-roasted diced tomatoes with juices
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 4 fresh thyme sprigs (or 1 tsp dried thyme)
Vegetables Added Later
- 1 lb (454 g) Yukon Gold potatoes, cut into 3/4-inch chunks
- 8 oz (225 g) green beans, trimmed and cut into 1-inch pieces
- 1 cup (150 g) corn kernels (fresh or frozen)
Finish
- 1 tsp apple cider vinegar
- 2 tbsp chopped fresh parsley
- Additional salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep and season the beef
Pat the beef cubes very dry with paper towels so they brown well. In a bowl, toss the beef with 1 tsp kosher salt, 1/2 tsp black pepper, and the flour until lightly coated.
Step 2: Brown the beef for deep flavor
Heat a large Dutch oven over medium-high heat. Add the olive oil and butter. When shimmering, add half the beef in a single layer and brown 2–3 minutes per side (about 5–6 minutes total). Transfer to a plate and repeat with remaining beef. Leave the browned bits (fond) in the pot—this is flavor.
Step 3: Build the aromatic base
Reduce heat to medium. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring, until the onions turn translucent and edges lightly golden, about 5 minutes. Stir in the garlic for 30 seconds. Add the tomato paste and smoked paprika; cook, stirring, until the paste darkens by a shade, 1–2 minutes.
Step 4: Add liquids and seasonings
Pour in the diced tomatoes with their juices, beef broth, and Worcestershire. Scrape up any fond from the bottom with a wooden spoon. Add bay leaves and thyme sprigs. Return the browned beef and any accumulated juices to the pot.
Step 5: Simmer to tenderize the beef
Bring to a boil, then immediately reduce to a gentle simmer at 185–200°F (85–93°C). Partially cover and cook for 30 minutes, adjusting heat as needed to maintain a quiet simmer. Skim any foam or excess fat from the surface if desired.
Step 6: Add potatoes, then green beans and corn
Stir in the potatoes and simmer uncovered for 15 minutes. Add the green beans and corn; continue simmering until all vegetables are tender and the beef is very soft, 8–10 minutes more. Remove bay leaves and thyme sprigs.
Step 7: Finish and serve
Stir in the apple cider vinegar and parsley. Taste and adjust with additional salt and pepper as needed. Let the soup rest 5 minutes, then ladle into warm bowls. The broth should be glossy and deeply savory, with tender beef and vibrant vegetables. Serve with crusty bread.
Pro Tips
- Space the beef while browning—overcrowding steams it. Work in two batches for better crust and flavor.
- Keep the simmer gentle. A rolling boil can toughen beef and break vegetables; aim for small, lazy bubbles.
- Control salt. Use low-sodium broth, then season at the end to taste.
- For a thicker body, lightly mash a few potato pieces against the pot in the last 5 minutes or simmer uncovered to reduce.
- Uniform cuts mean uniform doneness: aim for 1/2-inch carrot slices and 3/4-inch potato chunks.
Variations
- Slow Cooker: Brown beef and sauté aromatics as directed. Transfer everything (except green beans, corn, vinegar, parsley) to slow cooker. Cook on LOW 6–8 hours. Add green beans during last 2 hours and corn during last 20 minutes. Finish with vinegar and parsley.
- Instant Pot: Use Sauté to brown beef and cook aromatics. Add liquids, seasonings, and beef. Pressure cook on High for 20 minutes, quick release. Add potatoes and green beans; pressure cook 5 minutes, quick release. Stir in corn; simmer on Sauté 2–3 minutes. Finish with vinegar and parsley.
- Barley & Mushroom: Add 1/2 cup pearl barley and 8 oz sliced cremini mushrooms with the broth; increase broth by 1 cup and reduce potatoes to 8 oz.
Storage & Make-Ahead
Refrigerate cooled soup in airtight containers up to 4 days. Reheat gently on the stovetop over medium-low until steaming. Freeze up to 3 months; thaw overnight in the fridge and reheat. If planning to freeze, consider cooking potatoes separately and adding them fresh when reheating for the best texture. The flavor improves on day two—this is a great make-ahead soup.
Nutrition (per serving)
Approximate for 1 of 6 servings: 450 calories; 32 g protein; 35 g carbohydrates; 18 g fat; 5 g fiber; 900 mg sodium. Values will vary based on exact ingredients and salt used.
