Hearty Beef Vegetable Soup

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A classic beef and vegetable soup loaded with flavorful beef, nourishing vegetables, and a savory broth. Perfect for family dinners or meal prep!

1 lb beef stew meat, cubed – Chuck roast or stewing beef works well for tenderness after simmering.
2 tbsp olive oil – For browning the meat and enhancing flavor.
Salt and pepper, to taste – Adjust as needed for seasoning the beef and soup.
1 medium onion, chopped – Adds sweetness and depth to the broth.
3 cloves garlic, minced – Boosts savory flavor.
4 cups beef broth – A rich base; low-sodium is preferred to control salt levels.
2 medium carrots, sliced – Adds natural sweetness and color.
2 celery stalks, sliced – Enhances flavor and adds texture.
2 medium potatoes, cubed – Yukon Gold or russet work well for heartiness.
1 can (14 oz) diced tomatoes – Adds acidity to balance flavors and deepen the broth.
1 cup green beans, trimmed – Fresh or frozen works well; adds a pop of color and nutrients.

Prepare the Ingredients:
- Dice the onions, mince the garlic, and slice the carrots, celery, and green beans.
- Cube the potatoes (peeling is optional) and stew meat into bite-sized pieces for even cooking.
Brown the Beef:
- Heat a large pot or Dutch oven over medium-high heat and add 1 tbsp of olive oil.
- Season the stew meat with salt and pepper, then add it to the pot in batches to avoid overcrowding.
- Sear the beef on all sides until browned, about 5-7 minutes. Transfer the beef to a plate and set aside.
Cook the Aromatics:
- In the same pot, add the remaining olive oil if needed.
- Add the chopped onion and minced garlic, sautéing for about 3 minutes until softened and fragrant.
Build the Soup Base:
- Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice).
- Stir in the sliced carrots, celery, and cubed potatoes.
Simmer the Soup:
- Bring the soup to a boil over medium-high heat, then reduce the heat to low, covering the pot with a lid.
- Let the soup simmer for 45-60 minutes or until the beef is tender and the flavors have melded together.
Add Green Beans:
- Stir in the green beans and cook for an additional 10 minutes until they’re tender but still bright green.
Taste and Adjust:
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve:
- Ladle the soup into bowls and enjoy with crusty bread or crackers for a comforting, hearty meal.

Thicken the Broth: For a thicker soup, mix 1 tbsp of flour or cornstarch with a little water to form a slurry, then stir it into the simmering soup in the last 15 minutes of cooking.
Add More Veggies: Feel free to add or swap in other vegetables, like corn, peas, zucchini, or bell peppers, for added color and flavor.
Herbs for Flavor: Bay leaves, thyme, or rosemary sprigs add wonderful depth. Remove any whole herbs before serving.
Slow Cooker Option: Brown the beef and onions in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Add green beans in the last 30 minutes.
Freezing & Storing: This soup stores well in the fridge for up to 4 days and freezes well for up to 3 months. For best results, freeze before adding the potatoes, as they can become mushy.