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Vegetable Beef Soup (Fall apart beef!)

This hearty Vegetable Beef Soup features tender, fall-apart beef and an array of vegetables, making it a comforting dish perfect for chilly days. Packed with flavor and nutrition, it's a one-pot meal that satisfies.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Measuring cups and spoons

Ingredients
  

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 4 cups beef broth
  • 1 cup water
  • 2 medium potatoes, diced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf bay leaf
  • to taste salt and pepper salt and pepper
  • 2 tablespoons olive oil
  • 1 cup frozen peas (optional) Add in the last 5 minutes of cooking.
  • to garnish fresh parsley For garnish before serving.

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the cubed beef and season with salt and pepper. Brown the meat on all sides, about 5-7 minutes.
  • Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3-4 minutes, stirring occasionally.
  • Stir in the tomato paste and cook for an additional 1-2 minutes to deepen the flavor.
  • Add the beef broth, water, diced tomatoes (with juice), bay leaf, thyme, and rosemary to the pot. Bring to a boil, then reduce the heat to low.
  • Cover and simmer for 1 hour, stirring occasionally, until the beef becomes tender.
  • After an hour, add the diced potatoes, sliced carrots, and celery to the pot. Stir well and continue to simmer for another 40-60 minutes, or until the vegetables are fork-tender and the beef is very tender.
  • If using, add frozen peas in the last 5 minutes of cooking. Adjust seasoning with salt and pepper as needed.
  • Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.

Notes

For a thicker soup, you can use a potato masher to lightly mash some of the potatoes before serving.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Feel free to add other vegetables based on your preference, such as green beans or corn.