A bowl of homestyle beef vegetable soup is like a warm hug on a cold day. This classic dish is loaded with tender chunks of beef, colorful vegetables, and a savory broth that fills your kitchen with nostalgic aromas. It’s perfect for when you want a filling, comforting meal that tastes like it simmered on grandma’s stove all day (but doesn’t actually take that long!).
Hearty Homestyle Beef Vegetable Soup
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Soup
Cuisine American
Large heavy-bottomed pot or Dutch oven
Wooden spoon
Cutting board and sharp knife
Measuring cups and spoons
For the Soup Base
- 1 lb beef stew meat cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups beef broth
- 1 cup water
- 1 14.5 oz can diced tomatoes with juice
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
For the Vegetables
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 2 medium potatoes peeled and cubed
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup frozen corn
- 1 cup frozen peas
- Salt and pepper to taste
Brown the Beef
Heat the olive oil in a large pot over medium-high heat. Season the beef with salt and pepper. Sear the beef in batches, ensuring each piece gets a nice brown crust. Remove and set aside.
Sauté Aromatics
In the same pot, lower the heat to medium. Add onions and garlic, cooking until soft and fragrant, about 5 minutes.
Build the Base
Stir in the tomato paste, allowing it to caramelize slightly. Deglaze the pot with a splash of beef broth, scraping up browned bits from the bottom. Add the remaining broth, water, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Return the beef to the pot.
Simmer the Beef
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, or until the beef is tender.
Cook the Vegetables
Add carrots, celery, and potatoes to the pot. Simmer uncovered for 20 minutes, or until the vegetables are tender.
Add Quick-Cooking Veggies
Stir in green beans, corn, and peas. Cook for an additional 5–7 minutes, or until all the vegetables are heated through. Taste and adjust seasoning with salt and pepper.
Serve
Ladle the soup into bowls and serve with crusty bread or crackers for dipping.
Pairings
- Bread: Crusty sourdough or buttermilk biscuits complement the soup beautifully.
- Salad: A simple green salad with a tangy vinaigrette balances the richness of the soup.
- Drink: Pair with a robust red wine like Cabernet Sauvignon or a glass of iced tea for a casual vibe.
FAQs
1. Can I use a different cut of beef?
Yes! Beef chuck is ideal because it becomes tender when simmered, but short ribs or even ground beef can work in a pinch.
2. Can I make this soup in advance?
Absolutely. The flavors develop even more after a day in the fridge. Reheat gently on the stovetop.
3. How do I make it gluten-free?
Ensure your beef broth and Worcestershire sauce are gluten-free. Pair with gluten-free bread or crackers.
4. Can I use fresh tomatoes instead of canned?
You can substitute 2 cups of chopped fresh tomatoes for the canned variety.
5. Can I make this in a slow cooker?
Yes! Brown the beef and sauté the onions first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
