Description
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.
- Soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
