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Homestyle Vegetable Beef Soup in a white bowl

Homestyle Vegetable Beef Soup

Homestyle Vegetable Beef Soup recipe makes a delicious pot of hot, homemade soup that has chunks of tender beef and loads of veggies in a rich broth.
5 from 1 vote
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Course: Dinner, Soup
Cuisine: American
Keyword: vegetable beef stew
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 - 10
Calories: 535kcal
Author: Sandy

Equipment

  • 6-quart Dutch Oven or Soup Pot

Ingredients

  • 1 3-pound Boneless Beef Chuck Roast, cubed
  • 2 teaspoons Kosher Salt, plus more for seasoning
  • 1 teaspoon Black Pepper, plus more for seasoning
  • 3 Tablespoons Vegetable Oil
  • 1 medium Yellow Onion, large dice
  • 3 medium Carrots, chopped
  • 3 ribs Celery, chopped
  • 2 teaspoons Minced Garlic
  • 1 Bay Leaf
  • 2 Tablespoons Tomato Paste
  • 4 cups Low Sodium Beef Broth
  • 1 10-ounce bag Frozen Pearl Onions
  • 4 medium Potatoes, about 1½ pounds, peeled and cubed
  • 1 cup Frozen Green Beans
  • 1 cup Frozen Peas
  • 1 cup Frozen Corn

Instructions

  • Trim the roast of excess fat and cut it into 1½-inch cubes. Place the meat in a bowl and season with salt and pepper and set aside.
  • Prep all of the fresh vegetables. Chop the onion, carrot, celery, potatoes. Mince the garlic, etc. Set aside.
  • Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Take a third of the meat and add it to the pot. Cook, stirring occasionally, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches. Set aside (do not over crowd the pot when browning the meat).
  • Add the onion, carrots and celery to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.
  • Add the garlic, bay leaf, and tomato paste. Stir and cook about 2 minutes.
  • Pour in the beef broth, scraping up any browned bits from the bottom of the pot (deglaze), and cook until the mixture has thickened, about 3 minutes.
  • Return the meat and any accumulated juices in the bowl to the pot.
  • Add the pearl onions and stir. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 45 minutes.
  • Add the potatoes to the pot. Stir to combine. Cover with a tight fitting lid, and simmer, stirring occasionally, until the vegetables and meat are fork-tender, about 45 minutes.
  • Add the green beans, peas and corn. Simmer uncovered until heated through, about 3 minutes.
  • Taste and season with more salt and pepper if desired.

Nutrition

Serving: 2 cups | Calories: 535kcal