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A steaming bowl of hearty beef vegetable soup with tender beef chunks and colorful carrots

Beef Vegetable Soup

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 servings
Calories 345 kcal

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic , minced
  • 4 cups low -sodium beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 large carrots , peeled and sliced into rounds
  • 2 stalks celery , sliced
  • 2 medium russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay lea f
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions
 

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Season beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove beef from the pot and set aside.
  • In the same pot, add onion and celery. Sauté for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant.
  • Deglaze the pot with 1/2 cup of beef broth, scraping the bottom to release the browned bits (fond).
  • Return the beef to the pot. Add the remaining beef broth, diced tomatoes, thyme, oregano, and the bay leaf.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 60 minutes or until the beef is starting to become tender.
  • Add the potatoes and carrots to the pot. Cover and continue to simmer for 20-25 minutes until the vegetables are fork-tender.
  • Stir in the frozen peas and corn. Cook for an additional 5 minutes until heated through.
  • Remove the bay leaf, adjust seasoning with salt and pepper as needed, and serve hot.