Description
This hearty Vegetable Beef Soup features tender chunks of slow-simmered chuck roast combined with a medley of fresh vegetables in a savory broth. Perfect for chilly days, it’s a comforting and wholesome meal that’s easily customizable.
Ingredients
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)
Instructions
- Season the beef cubes with salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
- 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.
- In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, until the vegetables are tender.
- Stir in the garlic, parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for 1 minute, stirring constantly.
- 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 the diced potatoes and green beans to the pot. Continue to simmer for about 20 minutes, or until the vegetables are tender.
- Remove the chuck roast from the pot and let it cool slightly. Shred the beef using two forks, discarding any fat and cartilage.
- Return the shredded beef to the pot. Remove and discard the bay leaves. Stir in the fresh parsley or thyme.
- Ladle the soup into bowls and serve hot.
Notes
- For a slow cooker version, brown the beef and sauté the vegetables, then transfer to the slow cooker and cook on low for 7-8 hours or high for 4-5 hours.
- For an Instant Pot version, use the sauté function to brown the beef and vegetables, then cook on high pressure for 35 minutes.
- Feel free to add mushrooms, peas, or other vegetables for added flavor and nutrition.
- For a thicker stew, add a cornstarch slurry during the last 10 minutes of simmering.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg
