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Hearty Old-Fashioned Vegetable Beef Soup with Tender Stew Meat

A close-up of a rich, savory bowl of vegetable beef soup featuring large chunks of beef, carrots, potatoes, and corn.
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Welcome to My Kitchen! This is my tried-and-true recipe for a hearty old-fashioned vegetable beef soup. It uses tender beef stew meat and simple pantry staples to create a comforting, flavorful meal perfect for family dinner on a chilly evening.

Ingredients

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

Instructions

  1. If you want a thicker soup, toss the beef stew meat with the flour until lightly coated.
  2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Return the browned beef to the pot. Pour in the beef broth and add the undrained diced tomatoes, potatoes, thyme, bay leaf, salt, pepper, and Worcestershire sauce.
  6. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes, or until the beef is tender.
  7. Stir in the frozen green beans and corn. Continue to simmer, uncovered, for another 15 minutes, or until the vegetables are cooked through.
  8. Remove and discard the bay leaf before serving. Taste and adjust salt and pepper as needed. Serve this classic beef stew consistency soup hot.

Notes

  • For a slow cooker vegetable beef soup variation, skip steps 1 through 4. Place the browned beef, raw vegetables, broth, tomatoes, seasonings, and Worcestershire sauce into the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the frozen vegetables during the last 30 minutes of cooking.
  • If you prefer using ground beef, skip the flour step and brown the ground beef first. Drain off any excess fat before adding the onions and other vegetables. Ground beef cooks much faster, so reduce the initial simmer time to 45 minutes.
  • This recipe is great for meal prep lunches. It keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://carlacooking.com/vegetable-beef-soup-recipe-hearty-old-fashioned/