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Hearty Old-Fashioned Vegetable Beef Soup Using Stew Meat

Close-up of a hearty bowl of vegetable beef soup featuring tender beef chunks, large carrots, potatoes, and celery, garnished with parsley.
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Make a classic, comforting vegetable beef soup with tender chunks of beef and a rich, savory broth. This recipe delivers the hearty flavor you expect from an old-fashioned favorite.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Season the beef stew meat lightly with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, removing the browned meat to a plate. Do not overcrowd the pot.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with juice), thyme, bay leaf, salt, and pepper.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the beef starts to become tender.
  7. Add the cubed potatoes to the soup. Continue to simmer, covered, for 15 minutes.
  8. Stir in the frozen green beans and corn. Cook for another 5 to 10 minutes, or until the potatoes are fully tender and the vegetables are cooked through.
  9. Remove and discard the bay leaf before serving. Garnish each bowl with fresh parsley.

Notes

  • For deeper flavor, sear the beef in small batches until well browned on all sides.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup during the last 10 minutes of cooking.
  • You can substitute stew meat with ground beef; brown the ground beef first, drain off any excess fat, and then proceed with the vegetable steps.

Nutrition

Find it online: https://flavorvista.com/vegetable-beef-soup-recipe-hearty-old-fashioned/