How To Make Hearty Vegetable Beef Soup

Is there a better way to end to a blustery winter day than with a bowl of steaming vegetable beef soup? It’s the perfect one-pot meal, packed with meltingly tender beef and hearty pieces of potatoes, carrots, and other veggies in a rich and savory tomato broth. While some beefy winter favorites take all day to tenderize, this hearty soup can be made any night of the week. Here’s how to do it.

When you’re making a soup that delivers hearty bites of tender beef, look for stew beef. Beef labeled for stew usually comes from the chuck or round — tough cuts that transform when simmered in broth or other liquids. Stew beef is usually diced in large, two- to three-bite pieces. For this soup, take the time to cut each piece of beef into smaller, 1/2-inch pieces so you can taste beef and veggies in every bite.

Dump-and-stir soups have their appeal, and in many cases extra steps simply aren’t worth the effort. But this is decidedly not the case for this vegetable beef soup. The savory flavor that comes from searing the beef is what sets this soup apart from every other vegetable soup you’ve tried. You’ll brown the pieces of beef in batches to develop a flavorful, seared crust without overcrowding the pot. Be sure to provide enough space between the pieces of beef for moisture to evaporate and fond to form without steaming the meat.

After searing the beef, add the aromatics to the pot. As the onions, celery, carrots, and garlic cook, use the moisture the vegetables release to scrape up the flavorful browned bits that form on the bottom of the pot. Once the carrots and celery begin to cook, their color will become more vibrant. At this point, stir in the potatoes, broth, tomatoes, herbs, and the beef. Bring the soup to a simmer, and cook until the tough meat is tender and the potatoes are cooked through. Tender green beans and frozen peas can overcook quickly, so wait until the final five minutes to add them to the soup. Serve with fresh parsley and lots of crusty bread.