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Easy Old Fashioned Vegetable Beef Soup with Tender Stew Meat

Close-up of a rich, dark broth vegetable beef soup featuring chunks of beef, bright orange carrots, potatoes, and green peas.
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Make this hearty, classic vegetable beef soup featuring tender stew meat and fresh vegetables. This comforting recipe is simple to prepare on the stovetop or in a slow cooker for a satisfying family dinner.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chopped potatoes (Yukon Gold or Russet)
  • 1 cup frozen or fresh green beans
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup frozen peas
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 1/4 cup cold water (optional, for thickening)

Instructions

  1. If using the stovetop method, season the beef pieces lightly with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches; do not overcrowd the pot. Remove the browned beef and set it aside.
  2. Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook until the onions are soft, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice), potatoes, thyme, bay leaf, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is becoming tender.
  5. If using a slow cooker: Transfer the browned beef, sautéed vegetables, broth, tomatoes, potatoes, thyme, bay leaf, salt, and pepper to a 6-quart slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  6. Once the beef is tender (after simmering or slow cooking), stir in the green beans. Continue to simmer, uncovered, for 10 minutes.
  7. If you prefer a thicker soup, mix the flour and cold water in a small bowl to create a slurry. Stir the slurry into the simmering soup and cook for 5 minutes until the soup thickens slightly.
  8. Stir in the frozen peas during the last 5 minutes of cooking. Remove and discard the bay leaf before serving. Taste and adjust seasonings as needed.

Notes

  • For extra tender beef, you can sear the stew meat, then simmer it in the broth alone for 1.5 hours before adding the remaining vegetables.
  • If you prefer using ground beef for a quicker cook time, brown 1.5 pounds of ground beef first, drain the fat, and add it in Step 4 instead of the stew meat. You can reduce the initial simmer time to 30 minutes.
  • This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.

Nutrition

Find it online: https://cookingbycarla.com/easy-old-fashioned-vegetable-beef-soup/