Description
A hearty, classic beef and vegetable soup with tender chunks of beef, carrots, potatoes, and a rich savory broth. Perfect for cold weather and meal prepping.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 large carrots, sliced into rounds
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 cups beef broth (low sodium)
- 3 medium gold potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat. Add beef cubes in batches and brown on all sides. Remove beef and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
- Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste is fragrant.
- Pour in 1 cup of beef broth and scrape the bottom of the pot to release the browned beef bits.
- Return the browned beef to the pot. Stir in the remaining beef broth, dried thyme, and the bay leaf.
- Bring the soup to a boil, then immediately reduce heat to low. Cover and simmer for 60-90 minutes until beef is tender.
- Stir in the cubed potatoes. Simmer, covered, for another 20-30 minutes until potatoes are fork-tender.
- Remove the bay leaf. Season with salt and black pepper to taste. Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American