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Easy Old-Fashioned Vegetable Beef Soup with Tender Stew Meat

Close-up of a steaming bowl of hearty vegetable beef soup filled with chunks of beef, carrots, green beans, and corn.
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Make this hearty vegetable beef soup using tender stew meat and fresh vegetables for a classic, comforting meal. This recipe is simple to follow and perfect for weeknight dinners or meal prepping.

Ingredients

Scale
  • 2 lbs beef stew meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups rich beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chopped potatoes (Yukon Gold or Russet)
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Pat the beef stew meat dry with paper towels and season lightly with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook until the onions are soft, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice). Stir in the thyme, bay leaf, salt, and pepper.
  6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally, to tenderize the beef.
  7. Add the chopped potatoes and Worcestershire sauce. Continue to simmer, covered, for another 20 minutes, or until the potatoes are tender.
  8. Stir in the frozen green beans and corn. Cook for 5 more minutes, uncovered, until the vegetables are heated through.
  9. Remove and discard the bay leaf before serving. Taste and adjust seasoning if needed.

Notes

  • For a ground beef version, brown 1.5 pounds of ground beef first, drain the fat, and add it after sautéing the onions and celery. Skip the initial browning step for the stew meat.
  • To adapt this for a slow cooker, place all ingredients (except frozen vegetables) into the Crockpot. Cook on low for 6-8 hours or high for 3-4 hours. Add frozen vegetables during the last 30 minutes of cooking.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering soup during the last 10 minutes of cooking until the broth thickens slightly.

Nutrition

Find it online: https://delishcraze.com/vegetable-beef-soup-recipe-easy-hearty-dinner/