Description
A hearty bowl of Braised Vegetable Beef Soup that combines tender chunks of beef, rustic vegetables, and a herby, tomato-rich broth.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cups Yukon gold potatoes, diced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 sprig fresh rosemary
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- Chopped parsley for garnish (optional)
Instructions
- Pat the beef dry and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
- Stir in the tomato paste and cook for 2 minutes. Deglaze with a splash of beef broth, scraping the browned bits. Then add remaining broth, diced tomatoes, bay leaf, and rosemary.
- Return the seared beef to the pot. Bring to a boil, reduce heat, cover, and simmer for 1.5 to 2 hours, until beef is tender.
- Add the diced potatoes and cook uncovered for another 30 minutes until potatoes are fork-tender.
- Season with salt and pepper to taste. Remove rosemary and bay leaf. Garnish with fresh parsley before serving.
Notes
- This soup is great for meal prep and can be frozen for later use.
- Adjust seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 2 hours 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Braised Vegetable Beef Soup, hearty soup, beef soup, comfort food