This Hearty Beef Soup is a soul-warming dish packed with tender chunks of beef, hearty vegetables, and a rich, savory broth. It’s one of those recipes I reach for when the weather cools down and I need something comforting and filling. Whether it’s for a weeknight dinner or a cozy Sunday lunch, this soup never fails to satisfy.
Why You’ll Love This Recipe
I love how this soup combines simple, wholesome ingredients into a one-pot wonder. It’s full of flavor thanks to slow simmering, and the leftovers taste even better the next day. I can customize it with whatever vegetables I have on hand, and it freezes beautifully. Plus, it’s easy to make in large batches, which is perfect for feeding a crowd or meal prepping.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
3 medium potatoes, peeled and diced
1 can (14.5 ounces) diced tomatoes, with juice
6 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
Salt and pepper to taste
1 cup frozen peas
1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions
I start by heating the olive oil in a large pot over medium-high heat. I add the beef in batches and brown it on all sides, then remove it and set it aside.
In the same pot, I sauté the chopped onion and garlic for about 3–4 minutes until they’re soft and fragrant.
I stir in the carrots, celery, and potatoes, cooking for another 5 minutes.
I return the beef to the pot and add the diced tomatoes, beef broth, tomato paste, thyme, oregano, bay leaves, salt, and pepper.
I bring the soup to a boil, then reduce the heat and let it simmer covered for about 1½ to 2 hours, or until the beef is tender.
In the last 10 minutes of cooking, I add the frozen peas.
I remove the bay leaves, adjust the seasoning, and sprinkle fresh parsley over the top before serving.
Servings and timing
This recipe makes about 6 servings. The total cooking time is approximately 2 hours and 30 minutes, with 30 minutes of prep time and around 2 hours of simmering.
Variations
Sometimes I switch things up by using sweet potatoes instead of regular potatoes for a touch of sweetness. I’ve also added barley or pasta when I wanted a thicker, stew-like texture. For a spicier kick, I toss in a pinch of crushed red pepper flakes. If I have fresh herbs on hand like rosemary or thyme, I throw those in too for an extra flavor boost.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm the soup gently on the stove over medium heat or in the microwave. If it thickens too much, I just add a splash of beef broth or water. This soup also freezes well for up to 3 months—I let it cool completely before transferring it to freezer-safe containers.
FAQs
How do I make the beef more tender?
I make sure to simmer the soup low and slow for at least 1½ to 2 hours. The longer cook time helps break down the meat, making it melt-in-your-mouth tender.
Can I make this soup in a slow cooker?
Yes, I brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
What cut of beef works best for this soup?
I usually use beef chuck stew meat because it becomes very tender when simmered. Any cut labeled “stew meat” at the grocery store typically works great.
Can I add other vegetables?
Definitely. I’ve added green beans, corn, zucchini, and even spinach toward the end of cooking. It’s a great way to use up whatever I have in the fridge.
How do I freeze this soup?
Once the soup has completely cooled, I transfer it to freezer-safe containers or zip-top bags, leaving some space at the top for expansion. I label and date the containers, then freeze for up to 3 months.
Conclusion
This Hearty Beef Soup is one of my go-to comfort meals. It’s nourishing, satisfying, and endlessly versatile. I love how it fills the house with the most amazing aroma while it simmers on the stove. Whether I’m cooking it for family dinner or saving portions for busy weekdays, it’s always a welcome dish on the table.
This Hearty Beef Soup is a comforting and filling dish made with tender beef chunks, hearty vegetables, and a rich, savory broth—perfect for cold days or meal prep.
Ingredients
1½ pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 celery stalks, sliced
3 medium potatoes, peeled and diced
1 can (14.5 ounces) diced tomatoes, with juice
6 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
Salt and pepper to taste
1 cup frozen peas
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium-high heat. Add beef in batches, browning on all sides. Remove and set aside.
In the same pot, sauté onion and garlic for 3–4 minutes until soft and fragrant.
Add carrots, celery, and potatoes; cook for another 5 minutes.
Return beef to the pot. Stir in diced tomatoes, beef broth, tomato paste, thyme, oregano, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat and simmer covered for 1½ to 2 hours, until beef is tender.
Add frozen peas in the last 10 minutes of cooking.
Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Notes
Switch to sweet potatoes for a sweeter flavor profile.
Add barley or pasta for a thicker, stew-like consistency.
Use crushed red pepper flakes for a spicy kick.
Fresh herbs like rosemary or thyme can enhance the flavor.
