Braised Vegetable Beef Soup (Printable)

Tender braised beef and garden vegetables simmered in a rich broth for a comforting gluten-free main.

# What You Need:

→ Meats

01 - 1.5 pounds beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 2 large carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 3 cloves garlic, minced
07 - 2 cups potatoes, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 (14 ounce) can diced tomatoes with juice
10 - 1 cup frozen peas

→ Liquids & Seasonings

11 - 6 cups beef broth
12 - 2 tablespoons tomato paste
13 - 2 teaspoons Worcestershire sauce
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - Salt and black pepper, to taste

→ Garnish

18 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Blot beef cubes dry with paper towels and season all sides generously with salt and black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, turning to color all sides. Transfer seared beef to a plate and set aside.
03 - Add diced onion, sliced carrots, and celery to the same pot. Sauté for about 5 minutes until vegetables are softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Return browned beef and juices to the pot. Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour beef broth and add diced tomatoes with juice, Worcestershire sauce, bay leaves, dried thyme, and dried oregano. Bring mixture to a boil.
05 - Reduce heat to low, cover the pot, and let the soup simmer for 1 hour and 30 minutes to tenderize the beef and blend the flavors.
06 - Stir in diced potatoes and green beans. Cover and simmer for an additional 25 minutes, or until the vegetables and beef are very tender.
07 - Mix in frozen peas and cook for 5 minutes. Remove and discard bay leaves. Check seasoning and adjust with salt and pepper as needed. Ladle into bowls and garnish with chopped parsley.

# Expert Tips:

01 -
  • This soup makes even leftover beef shine, rewarding a longer simmer with unmatched tenderness and layered flavor.
  • It’s endlessly adaptable—just swap in any veggies lurking in your fridge, and nobody’s the wiser.
02 -
  • If you rush the browning or crowd the pot, the beef won’t get those tasty edges that deepen flavor.
  • Adding the peas too soon turns them dull and mushy, so toss them in right at the end for subtle pop.
03 -
  • Letting the beef come to room temperature before browning gives it a better sear.
  • The tiniest splash of Worcestershire near the end brightens everything up without overpowering the soup.

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