Beef Vegetable Soup Potatoes Peas (Print View)
Tender beef and fresh vegetables meld with potatoes and peas in a warm, flavorful broth.
# What You'll Need:
→ Beef
01 - 1 lb beef stew meat, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Vegetables
05 - 1 large onion, diced
06 - 3 carrots, peeled and sliced
07 - 2 celery stalks, sliced
08 - 3 medium potatoes, peeled and diced
09 - 1 cup frozen peas
10 - 2 cloves garlic, minced
11 - 1 can (14.5 oz) diced tomatoes with juice
→ Broth & Seasonings
12 - 6 cups beef broth
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried parsley
16 - 1/2 tsp paprika
17 - Salt, to taste
18 - Black pepper, to taste
# Step-by-Step Directions:
01 - Pat beef cubes dry with paper towels. Season with salt and pepper.
02 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef in batches and brown on all sides. Transfer browned beef to a plate.
03 - In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Return beef to the pot. Add diced potatoes, canned tomatoes with juice, bay leaves, dried thyme, dried parsley, and paprika. Pour in beef broth and stir to combine.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until beef and vegetables are tender.
06 - Stir in frozen peas and simmer uncovered for an additional 10 minutes. Adjust seasoning with salt and pepper as needed.
07 - Remove bay leaves before serving. Serve hot, optionally garnished with fresh parsley.
# Expert Suggestions:
01 -
- It transforms simple ingredients into something that tastes like it simmered all day, even though it's ready in under two hours.
- The beef becomes so tender it falls apart with a spoon, while the vegetables hold their shape just right.
- This is the kind of soup that tastes even better the next day, making it perfect for meal planning or unexpected guests.
02 -
- Browning the beef is non-negotiable—this step builds the flavor foundation that makes the entire soup sing, so don't skip it or rush through it.
- Add the peas at the very end; cooking them with everything else turns them gray and mushy, when they should stay bright and slightly sweet.
03 -
- Let the soup cool slightly before serving so the flavors settle and you can taste each element clearly instead of just heat.
- Save a cup or two of broth before adding the vegetables and freeze it separately—it's perfect for thinning the soup if it becomes too thick as it sits, or for starting another batch.