This hearty Vegetable Beef Soup features tender chunks of slow-simmered chuck roast combined with a medley of fresh vegetables in a savory broth. It’s a comforting and wholesome meal, perfect for chilly days.

Why You’ll Love This Recipe

Rich Flavor: Chuck roast provides a deep, beefy taste that enhances the soup’s overall flavor.
Nutrient-Packed: Loaded with vegetables like carrots, celery, potatoes, and green beans, offering a balanced meal.
Hearty and Filling: The combination of beef and vegetables makes for a satisfying dish.
Versatile: Easily adaptable to include your favorite vegetables or seasonings.
Perfect for Meal Prep: Stores well for leftovers, making it convenient for future meals.

Vegetable Beef Soup

Ingredients

For the Soup:

2½ tablespoons vegetable oil
3–4 lb chuck roast, cut into 2-inch cubes
2 carrots, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried marjoram
¼ teaspoon dried thyme leaves
¼ teaspoon dried basil
¼ teaspoon freshly ground black pepper
7–8 cups low-sodium beef broth
1 (14.5-ounce) can petite diced tomatoes
1 tablespoon Worcestershire sauce
2 bay leaves
2 medium Yukon Gold potatoes, diced
¼ pound green beans, trimmed and cut into 1-inch pieces
2 teaspoons chopped fresh parsley or thyme (for garnish)

Directions

Brown the Beef: In a Dutch oven or large stockpot, heat 1½ tablespoons of vegetable oil over medium-high heat. Add the chuck roast and sear on all sides until browned. Remove and set aside.
Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, until the vegetables are tender.
Add Garlic and Seasonings: Stir in the garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly.
Simmer the Soup: Add the beef broth, diced tomatoes, Worcestershire sauce, and bay leaves to the pot. Return the beef to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, or until the beef is fork-tender.
Add Potatoes and Green Beans: Add the diced potatoes and green beans to the pot. Continue to simmer for about 20 minutes, or until the vegetables are tender.
Shred the Beef: Remove the chuck roast from the pot and let it cool slightly. Shred the beef using two forks, discarding any fat and cartilage.
Finish the Soup: Return the shredded beef to the pot. Remove and discard the bay leaves. Stir in the fresh parsley or thyme.
Serve: Ladle the soup into bowls and serve hot.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes

Variations

Different Cuts of Beef: Substitute chuck roast with beef stew meat or sirloin for a different texture.
Vegetable Substitutions: Replace green beans with peas or corn for a variation in flavor.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
Herb Alternatives: Use Italian seasoning in place of the individual dried herbs for convenience.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Cool the soup completely before transferring to freezer-safe containers. Freeze for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, adding a splash of broth if needed to reach desired consistency.

FAQs

Can I use a different cut of beef?

Yes, cuts like brisket or round roast can be used. Ensure they are cut into 2-inch cubes for even cooking.

How do I make the stew thicker?

To thicken the stew, mix equal parts cornstarch and water to create a slurry. Stir this into the simmering stew and cook for an additional 5-10 minutes until thickened.

Can I add wine to the stew?

Yes, adding 1 cup of red wine along with the beef broth can enhance the depth of flavor. Ensure to let it simmer to reduce.

How do I store leftover stew?

Allow the stew to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

Can I make this stew ahead of time?

Yes, the flavors often improve after a day or two. Prepare the stew and store it in the refrigerator. Reheat before serving.

Can I use frozen vegetables?

While fresh vegetables are preferred for texture, you can use frozen vegetables. Add them during the last 30 minutes of cooking to prevent overcooking.

Is this stew gluten-free?

Yes, by using gluten-free flour to coat the beef, this stew can be made gluten-free. Ensure all other ingredients are also gluten-free.

Can I use a different type of potato?

Yes, Yukon Gold potatoes are ideal for their creamy texture, but russet or red potatoes can also be used.

How do I know when the beef is tender?

The beef is tender when it can be easily pierced with a fork and shreds slightly.

Can I add herbs like rosemary or bay leaves?

Yes, adding fresh herbs like rosemary or bay leaves can enhance the flavor. Remember to remove them before serving.

Conclusion

This Vegetable Beef Soup is a classic comfort food that’s perfect for any occasion. With its tender beef, hearty vegetables, and rich broth, it’s sure to satisfy. Whether you’re cooking for a family dinner or meal prepping for the week, this stew is a versatile and delicious choice.