Beef Vegetable Soup Potatoes Peas (Print Version)
A comforting blend of beef, potatoes, peas, and fresh vegetables in a rich, flavorful broth.
# What You Need:
→ Beef
01 - 1 lb beef stew meat, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Vegetables
04 - 1 large onion, diced
05 - 3 carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 medium potatoes, peeled and diced
08 - 1 cup frozen peas
09 - 2 cloves garlic, minced
10 - 1 can (14.5 oz) diced tomatoes, with juice
→ Broth & Seasonings
11 - 6 cups beef broth
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - 1/2 tsp paprika
16 - Salt and black pepper, to taste
# How to Prepare:
01 - Pat beef cubes dry with paper towels and season evenly with salt and black pepper.
02 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Brown beef cubes in batches until all sides are seared, then transfer to a plate.
03 - Add onion, carrots, and celery to the same pot and sauté for 4 to 5 minutes until softened; add minced garlic and cook for an additional minute.
04 - Return browned beef to the pot. Add diced potatoes, diced tomatoes with juice, bay leaves, thyme, parsley, and paprika. Pour in beef broth and stir to incorporate.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until beef and vegetables are tender.
06 - Stir in frozen peas and simmer uncovered for an additional 10 minutes. Adjust seasoning with salt and black pepper as needed.
07 - Remove bay leaves before serving. Serve hot, optionally garnished with fresh parsley.
# Expert Advice:
01 -
- The beef becomes so tender it practically dissolves on your tongue if you give it time.
- It's forgiving enough to throw together on a weeknight but impressive enough to serve when people are coming over.
- One pot means one cleanup, which is honestly half the appeal on cold evenings.
02 -
- Don't skip browning the beef—it's the single most important flavor-building step, and rushing it means a blander broth.
- The longer this soup sits, the better it tastes, so make it a day ahead if you can and reheat it gently; the flavors will have melded into something deeper.
03 -
- Taste your beef broth straight from the carton before using it—some brands are so salty they'll ruin your seasoning balance, and you'll want to know that upfront.
- If the soup tastes a bit flat after an hour of cooking, a teaspoon of tomato paste stirred in at the end will deepen everything without making it taste tomatoey.