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- 2 pounds beef chuck, cut into 1-inch cubes - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 4 carrots, sliced - 3 celery stalks, chopped - 2 medium potatoes, diced - 1 cup green beans, trimmed and cut into pieces - 1 can (14.5 ounces) diced tomatoes, undrained - 6 cups beef broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped (for garnish)

Hearty Beef and Vegetable Soup for Dinner

Warm up this winter with a comforting bowl of hearty beef and vegetable soup! This delicious recipe is perfect for chilly nights and family gatherings, featuring tender chunks of beef, fresh veggies, and rich flavors. Follow simple instructions to create a nutritious, satisfying dish that will fill your home with delightful aromas. Customize with your favorite ingredients and enjoy the art of simmering for a soup that warms your heart and brings loved ones together.
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Ingredients
  

1.5 lbs beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

4 medium carrots, peeled and sliced into rounds

2 celery stalks, chopped into small pieces

3 medium potatoes, peeled and diced

1 cup fresh green beans, trimmed and cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes, including juices

6 cups beef broth (preferably low-sodium)

2 teaspoons Worcestershire sauce

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 bay leaf

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: In a large pot or Dutch oven, warm the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear the beef for about 5-7 minutes, turning occasionally until nicely browned on all sides. Transfer the browned beef to a plate and set aside.

    Sauté Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant, stirring frequently to prevent burning.

      Add More Veggies: To the pot, stir in the sliced carrots, chopped celery, and diced potatoes. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften and release their flavors.

        Combine Ingredients: Return the browned beef to the pot. Add the green beans, diced tomatoes with their juice, beef broth, Worcestershire sauce, thyme, bay leaf, and a generous pinch of salt and pepper. Stir everything together to combine well.

          Simmer the Soup: Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally, allowing the beef to become tender and the flavors to meld beautifully.

            Adjust Seasoning: After the simmering time, taste the soup and adjust the seasoning with additional salt and pepper as needed. Remove and discard the bay leaf before serving.

              Serve: Ladle the hearty beef and vegetable soup into bowls, and garnish with freshly chopped parsley for a touch of color. Serve hot alongside crusty bread or crunchy crackers for a satisfying meal!

                Prep Time, Total Time, Servings: 20 minutes | 2 hours | Serves 6-8