Description
A hearty and comforting classic soup made with tender beef and a medley of fresh vegetables. This old-fashioned recipe brings warmth and flavor to your table.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 medium potatoes, peeled and cubed
- 1 cup frozen corn
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
- Season beef cubes generously with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Return beef to the pot. Pour in beef broth and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until beef is tender.
- Add potatoes, corn, peas, thyme, and rosemary. Stir to combine.
- Continue to simmer, uncovered, for 20-30 minutes, or until potatoes are tender and soup has thickened slightly.
- Season with additional salt and pepper as needed.
- Serve hot.
Notes
- For a richer flavor, you can brown the beef in batches to avoid overcrowding the pot.
- Feel free to add other vegetables like green beans or parsnips.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg