Hearty Beef and Vegetable

The steam hitting my glasses as I lifted the lid is how I know this soup is ready. My grandmother never measured anything when making beef soup, but she taught me to trust my senses—the rich aroma of beef mingling with thyme, the way the broth turns from thin to velvety, the patience of letting it simmer until the beef melts in your mouth.

My neighbor shoveled her driveway while this simmered last January, then showed up with a loaf of sourdough. We ate standing up in the kitchen, steam curling from our bowls, snow still melting in our hair. Sometimes soup is just dinner, but sometimes it is exactly the kind of comfort you did not know you needed.

Ingredients

• 1.5 lbs beef chuck: Chuck roast has the perfect marbling for long simmering, becoming fork tender without falling apart completely
• 2 tbsp olive oil: Use this to get a gorgeous brown crust on the beef first, since that color equals flavor in the final bowl
• 1 large onion: The foundation, diced small so it nearly dissolves into the broth while building sweetness
• 3 cloves garlic: Add this after the other vegetables soften so it does not burn and turn bitter
• 3 medium carrots: These hold their shape beautifully through the long cook time
• 2 celery stalks: Slice them thin so they soften but still provide little bursts of texture
• 2 medium potatoes: Yukon Golds work wonderfully here, holding together without becoming mealy
• 1 parsnip: Completely optional but adds a lovely sweet, earthy note that makes the soup feel special
• 1 cup green beans: Cut them into bite sized pieces so every spoonful has a bit of everything
• 1 cup frozen peas: These go in last so they stay bright and sweet, not mushy
• 1 can diced tomatoes: Keep all the juice since it adds body and a subtle acidity that balances the richness
• 8 cups beef broth: Good quality broth makes a difference, but homemade from scraps is even better if you have it
• 2 bay leaves: Remove them before serving since eating one is an experience nobody wants
• 1 tsp dried thyme: Earthy and warm, this pairs perfectly with beef and root vegetables
• 1 tsp dried oregano: Adds a gentle herbaceous note that never overpowers
• ½ tsp black pepper: Freshly cracked gives you the best aroma and flavor
• 1 tsp salt: Start here and adjust at the end since some broths are saltier than others
• 2 tbsp fresh parsley: Scatter this over each bowl right before serving for a bright, fresh finish

Instructions

Brown the beef:

Heat olive oil in a large Dutch oven over medium high heat and add beef cubes, letting them develop a deep brown crust on all sides for about 5 to 7 minutes. The beef will release some fond, those caramelized bits on the bottom of the pot that become pure flavor.

Soften the aromatics:

Remove the beef and set it aside, then add onion, carrots, and celery to the same pot, sautéing for 5 minutes until they begin to soften and smell sweet. Add the garlic and cook for just 1 minute more until fragrant.

Build the soup:

Return the beef to the pot along with any accumulated juices, then stir in potatoes, parsnip if using, green beans, diced tomatoes with all their juice, beef broth, bay leaves, thyme, oregano, pepper, and salt.

Simmer gently:

Bring everything to a boil, then reduce heat to low, cover, and let it simmer for 1 hour 15 minutes. Stir occasionally and check that the beef is tender enough to break apart with a spoon.

Add the finishing touch:

Stir in the frozen peas and cook uncovered for another 10 to 15 minutes until all vegetables are soft and the broth has thickened slightly. Taste and adjust salt if needed.

Serve with love:

Remove and discard the bay leaves, then ladle hot soup into bowls and scatter fresh parsley over each one. The parsley is not just garnish, it brings a fresh brightness that cuts through the richness.

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This recipe traveled with me through four apartments and one marriage, evolving slightly each time but always remaining the same comforting bowl at its heart. The first time I made it for my husband, he ate three servings and asked if we could have it every Sunday through winter. That was seven years ago.

Building Layers of Flavor

Learning to brown meat in batches instead of crowding the pot changed everything about how I approach soup making. When the beef has space to sear properly, it develops that gorgeous crust that dissolves into the broth, creating a depth you cannot achieve any other way. The difference is remarkable and worth the extra few minutes.

Choosing Your Vegetables

Root vegetables need to be cut to roughly the same size so they cook evenly, but do not obsess over perfection. I have made this with perfectly diced potatoes and with haphazard chunks cut while chatting with friends, and the soup was comforting every single time. The imperfections make it feel handmade.

Making It Your Own

Soup is wonderfully forgiving, which is part of its magic. If you have extra vegetables from the farmers market or bits leftover from another recipe, throw them in. The method matters more than the exact ingredients.

• A splash of Worcestershire sauce adds umami that nobody can quite identify
• Sweet potatoes create a lovely richness and beautiful color
• A handful of spinach stirred in at the end wilts beautifully and adds nutrients

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There is something profoundly satisfying about a soup that nourishes body and soul simultaneously. May this recipe find its way into your regular rotation and bring as much warmth to your table as it has to mine.

Recipe FAQs

→ Can I freeze this?

Yes, it freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers.

→ What beef cut works best?

Chuck roast is ideal for its marbling and tenderness after slow cooking. Round or stew meat also works.

→ Can I make this in a slow cooker?

Absolutely. Brown beef first, then add all ingredients to slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

→ How do I store leftovers?

Refrigerate in airtight containers for up to 4 days. The flavors actually develop more depth overnight.

→ Can I add other vegetables?

Certainly. Try adding turnips, rutabaga, or spinach during the last 10 minutes of cooking.