Old Fashioned Vegetable Beef Soup
This Old Fashioned Vegetable Beef Soup is a hearty, nostalgic bowl of comfort packed with tender beef, colorful vegetables, and a savory broth. Perfect for chilly nights and a timeless addition to your dinner table.
Ingredients
- 2 tbsp 30ml olive oil
- 1½ lbs 680g beef stew meat, cut into 1-inch chunks
- 1 large onion 150g, diced
- 3 cloves garlic minced
- 3 medium carrots 200g, sliced
- 2 stalks celery 100g, sliced
- 3 medium potatoes 500g, diced
- 1 cup 150g green beans, trimmed and cut into 1-inch pieces
- 1 cup 150g corn kernels (fresh or frozen)
- 1 can 14.5 oz, 410g diced tomatoes
- 8 cups 1.9L beef broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
Sear Beef
- I heat 2 tbsp olive oil in a large pot over medium-high heat. I season 1½ lbs beef with salt and pepper, then sear until browned, about 5–7 minutes. I transfer the beef to a plate, keeping the drippings for this vegetable beef soup.
Sauté Vegetables
- In the same pot, I sauté 1 diced onion, 3 sliced carrots, and 2 sliced celery stalks for 5–7 minutes until softened. I add 3 minced garlic cloves, cooking for 30 seconds until fragrant, for this classic Old Fashioned Vegetable Beef Soup.
Combine Ingredients
- I return the beef to the pot, adding 3 diced potatoes, 1 cup green beans, 1 cup corn, 1 can diced tomatoes, 8 cups beef broth, and 1 bay leaf. I stir and bring to a boil for this classic beef soup.
Simmer Soup
- I reduce the heat, cover, and simmer for 1–1½ hours, stirring occasionally, until the beef is tender and flavors meld for this vegetable Old Fashioned Vegetable Beef Soup.
Finish and Serve
- I remove the bay leaf, taste, and adjust seasoning with salt and pepper. I garnish with 2 tbsp chopped parsley and serve this classic beef soup hot.
Notes
- Sear the beef for extra depth of flavor.
- Cut vegetables into uniform pieces for even cooking.
- For a crockpot version, transfer browned beef and sautéed vegetables to a slow cooker and cook on low for 6–8 hours.
- For a thicker soup, mash some of the potatoes into the broth before serving.