Beef and Vegetable Soup

I remember my first apartment where the drafty windows made every winter morning feel like a trek across the arctic. To keep warm, I started keeping a pot of this beef soup going on the stove while I worked from the kitchen table. The windows would fog up with steam that smelled like rich herbs and toasted onions. It was the only thing that made the subzero temperatures outside feel like a distant problem. Even now, that first whiff of browning beef takes me back to that tiny, cozy kitchen.

One time I accidentally added a bit too much black pepper and worried I had ruined the whole batch for my friends. We ended up dipping thick slices of buttered sourdough into it and decided the extra kick was actually a stroke of genius. Now, I always lean a little heavier on the seasoning than the recipe technically calls for. It is the kind of meal that encourages messy eating and long conversations over empty bowls. We sat there for hours while the snow piled up against the door.

Ingredients

• 1.5 lbs beef chuck: This cut has enough fat to stay tender through a long simmer without falling apart completely.
• 2 tbsp olive oil: Use this to get that deep brown crust on the meat which is the foundation of all the flavor.
• 1 large onion: A large one provides a natural sweetness that balances out the earthy herbs.
• 3 cloves garlic: These cloves should be minced finely so they melt into the broth rather than staying chunky.
• 3 medium carrots: These provide the classic aromatic base that makes the house smell like a home.
• 2 celery stalks: These add a savory depth and crunch that defines a traditional vegetable soup.
• 2 medium potatoes: Red or Yukon gold hold their shape best so you do not end up with a bowl of mash.
• 1 parsnip: This adds a surprising peppery sweetness that cuts through the richness of the beef.
• 1 cup green beans: These provide a snap of freshness against the softer root vegetables.
• 1 cup frozen peas: They bring a pop of color and sweetness to every bite.
• 1 can diced tomatoes: The acidity in the juice helps break down the beef fibers while adding brightness.
• 8 cups beef broth: Choose a high quality one because it is the stage that all the other ingredients perform on.
• 2 bay leaves: Do not skip these because they add a subtle floral note you only notice if it is missing.
• 1 tsp dried thyme: This herb brings an old world garden feel to every single spoonful.
• 1 tsp dried oregano: It adds an earthy undertone that complements the beef perfectly.
• 1/2 tsp black pepper: I like to be generous here to give the broth a gentle warmth.
• 1 tsp salt: Seasoning early and often ensures every layer of the soup is flavorful.
• 2 tbsp fresh parsley: A handful of fresh green at the end wakes up all the heavy cooked flavors.

Instructions

Sear the beef:

Drop the cubes into the shimmering oil and listen for that aggressive sizzle that means you are building flavor.

Soften the aromatics:

Let the onions and carrots dance in the leftover beef fat until they look glossy and smell sweet.

Build the base:

Stir everything back together and watch the broth turn a deep mahogany as you scrape up the bits from the bottom.

Low and slow:

Turn the heat down until the surface just barely ripples and let time work its magic on the meat.

The final additions:

Fold in the green vegetables at the very end so they stay vibrant and do not turn to mush.

Finishing touches:

Pull out the bay leaves and taste the broth to see if it needs one last pinch of salt.

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My toddler used to call this circle soup because of the way the sliced carrots looked bobbing in the broth. We spent an entire afternoon counting every single orange disc before she would take a single bite. It turned a regular Tuesday into a game that we still joke about every time I pull the Dutch oven out of the cabinet.

The Secret of Acidity

I found that adding a tiny splash of vinegar or Worcestershire sauce right before serving transforms the whole pot. It acts like a spotlight on the beef making it taste more intense without making it salty.

Choosing Your Potatoes

I usually prefer waxy potatoes because they keep their edges sharp and look beautiful in the bowl. If you want a thicker broth you can use russets which will naturally break down and act as a thickener.

Perfect Pairings

This soup is a complete meal but it truly shines when paired with something to soak up the liquid. I always keep a loaf of frozen bread in the freezer just in case I decide to make a last minute pot.

• Warm the bread in the oven until the crust crackles under your thumb.
• Set out a small dish of flaky sea salt for people to sprinkle over their individual bowls.
• Offer a cold glass of milk or a robust red wine to balance the heat.

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This soup is more than just a list of ingredients in a pot. It is the steady heartbeat of a quiet kitchen and the best way I know to show people I care.

Recipe Questions & Answers

→ How long does the beef need to simmer to become tender?

The beef chuck requires approximately 1 hour and 15 minutes of simmering over low heat to become tender. This cut benefits from slow cooking, which breaks down the connective tissue and results in melt-in-your-mouth texture.

→ Can I use a different cut of beef?

Chuck is ideal for its rich flavor and tenderness when slow-cooked, but you can substitute with stew meat, round steak, or brisket. Avoid lean cuts like sirloin as they may become tough during long simmering.

→ What vegetables work best in this soup?

Root vegetables like carrots, potatoes, parsnips, and turnips hold up well during long cooking. Green beans and peas are added toward the end to maintain their texture. You can also add rutabaga, sweet potatoes, or diced winter squash.

→ Can I make this in a slow cooker?

Yes. Brown the beef and sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours, adding the peas during the last 30 minutes.

→ How should I store and reheat leftovers?

Refrigerate in airtight containers for up to 4 days. The flavors actually develop and improve overnight. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.

→ Is this soup gluten-free?

Yes, this soup is naturally gluten-free and dairy-free. Always check your beef broth label to ensure no gluten-containing additives or thickeners were used during processing.