Hearty Beef and Vegetable Soup
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I grew up with a pot like this bubbling on the stove every Sunday — simple, filling, and forgiving. This Hearty Beef and Vegetable Soup is a one-pot meal built from beef chuck, everyday vegetables, and a flavorful beef broth that turns humble ingredients into something soulful. It’s perfect when you want a warming weeknight dinner that stretches to feed a crowd or to stash in the freezer for busy nights.
If you want a printable version or a quick reference while cooking, see the hearty beef and vegetable soup recipe page.
Why you’ll love this dish
This soup checks a lot of boxes: budget-friendly, packed with vegetables, and kid-friendly if you keep the seasoning familiar. The long simmer on chuck gives you tender, fall-apart beef without fancy techniques. It’s also very flexible — swap vegetables or bulk it up with barley or pasta. Make it for a chilly weeknight, Sunday meal prep, or to bring to a potluck because it reheats beautifully.
“Comfort in a bowl — rich beef flavor, soft potatoes, and bright green beans. We couldn’t stop going back for seconds.” — a dinner guest
The cooking process explained
Before you dig into the ingredients, here’s what happens in this recipe so you know what to expect:
- Sear the beef to build deep flavor through the Maillard reaction.
- Sweat aromatics (onion, garlic, celery, carrots) to create a savory base.
- Add broth, potatoes, and green beans to cook slowly and let flavors meld.
- Simmer low and slow until beef is tender — about 1.5 to 2 hours.
- Taste and finish: adjust salt and pepper, then serve hot.
What you’ll need
- 1 lb beef chuck, cut into cubes (or stew meat) — chuck gives the best balance of flavor and collagen; chuck works well braised until tender.
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 potatoes, diced (Yukon Gold or russet)
- 4 cups beef broth (use low-sodium if you’ll taste and salt later)
- 1 cup green beans, chopped (fresh or frozen)
- 2 teaspoons garlic, minced (about 2 cloves)
- 1 teaspoon dried thyme (or 1 tbsp fresh, chopped)
- Salt and pepper to taste
- 2 tablespoons olive oil
Notes and substitutions:
- Want a leaner swap? Use a mix of chuck and brisket, or try ground beef (see this ground beef and vegetable soup) for a quicker cook.
- If you prefer a thicker, stew-like result, add 1/2 cup pearl barley or a slurry of 1 tbsp cornstarch + 2 tbsp cold water near the end.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the beef cubes in a single layer and brown on all sides, about 5–8 minutes. Don’t crowd the pan — work in batches if needed.
- Push the beef to one side, add the chopped onion and minced garlic, then the carrots and celery. Cook, stirring, until the vegetables soften, 4–6 minutes.
- Stir in the beef broth, diced potatoes, chopped green beans, and dried thyme. Season lightly with salt and pepper (you’ll adjust later).
- Bring the pot to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the beef is fork-tender and flavors have melded.
- Taste and adjust seasoning with salt and pepper. Serve hot.
Best ways to enjoy it
- Ladle the soup into wide bowls and top with chopped parsley for color.
- Serve with crusty bread, buttered rolls, or a grilled cheese sandwich for dunking.
- For a heartier meal, add a scoop of cooked rice, cooked small pasta (like ditalini), or a slice of toasted sourdough with melted cheddar.
- Garnish options: a squeeze of lemon for brightness, a sprinkle of parmesan, or a few red pepper flakes if you like heat.
Storage and reheating tips
- Refrigerate: Cool the soup to room temperature (within 2 hours), transfer to airtight containers, and refrigerate for up to 3–4 days.
- Freeze: Portion into freezer-safe containers or heavy-duty bags and freeze up to 3 months. Leave a little headspace for expansion.
- Reheat: Thaw in the fridge overnight if frozen, then warm gently on the stove over medium-low heat until simmering. If reheating from frozen, simmer longer and stir occasionally.
- Safety tip: Reheat only once; repeatedly cooling and reheating can increase food-safety risk.
Pro chef tips
- Sear properly: Brown in a hot pan without crowding to maximize flavor. Deglaze the pot with a splash of broth after browning to lift browned bits — they carry lots of flavor.
- Layer seasoning: Salt lightly early, then season again at the end. Long simmering concentrates flavors and can change salt needs.
- Consistent veg size: Dice potatoes and carrots similarly so everything cooks evenly.
- Speed option: Use a pressure cooker to cut cooking to about 35–45 minutes under pressure for tender beef. For a hands-off approach, transfer everything to a slow cooker and cook on low for 6–8 hours. For a tomato-based technique, check this beef and tomato macaroni soup preparation for inspiration.
Creative twists
- Barley and mushroom: Add 1/2 cup barley and 8 oz sliced mushrooms for a nutty, earthy version.
- Tomato-boost: Stir in a can (14 oz) diced tomatoes for an Italian-leaning soup.
- Spiced twist: Add smoked paprika and a bay leaf for depth. Finish with a splash of Worcestershire or soy sauce for umami.
- Vegetarian swap: Replace beef with firm mushrooms and use vegetable broth; add extra beans or lentils for protein.
Common questions
Q: How long does this take from start to finish?
A: Active hands-on time is about 20–30 minutes for browning and prepping. Simmering takes 1.5–2 hours, so plan ~2 to 2.5 hours total.
Q: Can I use stew meat instead of chuck?
A: Yes — stew meat works fine as long as it’s a cut with some connective tissue. The goal is slow cooking to break it down into tender pieces.
Q: Will the potatoes fall apart if I simmer too long?
A: They can soften a lot during long simmering. If you want firmer potatoes, add them after the beef has been cooking for an hour. Otherwise, dice a bit larger to keep shape.
Q: Can I make this in an Instant Pot or slow cooker?
A: Yes. Instant Pot: brown beef on sauté, then pressure cook 35–45 minutes. Slow cooker: brown beef and aromatics, transfer to slow cooker, add liquids, and cook on low 6–8 hours.
Q: How do I thicken the broth?
A: Simmer uncovered to reduce volume, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook 2–3 minutes, or add cooked barley/pasta which also thickens naturally.
Conclusion
If you want more variations and tested techniques, this Vegetable Beef Soup – Cooking Classy has helpful tips for layering vegetables and building depth. For a tutorial that focuses on ultra-tender, fall-apart beef, see Vegetable Beef Soup (Fall apart beef!) – RecipeTin Eats. And if you enjoy heirloom-style, nostalgic recipes, this take on a family recipe is worth a look: Vegetable Beef Soup Like Great-Grandma Vera Mae’s.
Enjoy the soup — it’s one of those recipes that gets better the next day and is perfect for sharing.
Hearty Beef and Vegetable Soup
Ingredients
Method
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the beef cubes in a single layer and brown on all sides, about 5–8 minutes. Don't crowd the pan — work in batches if needed.
- Push the beef to one side, add the chopped onion and minced garlic, then the carrots and celery. Cook, stirring, until the vegetables soften, 4–6 minutes.
- Stir in the beef broth, diced potatoes, chopped green beans, and dried thyme. Season lightly with salt and pepper (you'll adjust later).
- Bring the pot to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the beef is fork-tender and flavors have melded.
- Taste and adjust seasoning with salt and pepper. Serve hot.
