Beef Vegetable Soup Potatoes Peas (Print version)
Tender beef combined with potatoes, peas, and fresh vegetables in a rich, savory broth.
# What you'll need:
→ Beef
01 - 1 lb beef stew meat, cut into 1-inch cubes
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Vegetables
04 - 1 large onion, diced
05 - 3 carrots, peeled and sliced
06 - 2 celery stalks, sliced
07 - 3 medium potatoes, peeled and diced
08 - 1 cup frozen peas
09 - 2 cloves garlic, minced
10 - 1 can (14.5 oz) diced tomatoes with juice
→ Broth & Seasonings
11 - 6 cups beef broth
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - 1/2 tsp paprika
16 - Salt and black pepper, to taste
# How to make it:
01 - Pat beef cubes dry with paper towels and season evenly with salt and black pepper.
02 - Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add beef in batches and brown on all sides. Transfer browned beef to a plate.
03 - In the same pot, add diced onion, sliced carrots, and celery. Cook for 4 to 5 minutes until softened, then add minced garlic and cook for an additional minute.
04 - Return browned beef to the pot. Add diced potatoes, canned tomatoes with juice, bay leaves, thyme, parsley, and paprika. Pour in beef broth and stir to combine.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally, until beef and vegetables are tender.
06 - Stir in frozen peas and simmer uncovered for an additional 10 minutes. Adjust seasoning with salt and black pepper as needed.
07 - Remove bay leaves and serve hot, optionally garnished with fresh parsley.
# Expert suggestions:
01 -
- It actually tastes better the next day, so you can make it ahead and breathe.
- One pot means minimal cleanup, maximum cozy vibes on a cold night.
- The beef gets so tender it practically melts, and nobody will believe you didn't cook all day.
02 -
- Don't skip the browning step on the beef—this is where half your flavor comes from, and it only takes a few extra minutes.
- If your potatoes aren't tender after an hour of simmering, your heat is probably too high; low and slow is the only way to get the beef right.
03 -
- Brown your beef in batches if your pot is crowded; cramped meat steams instead of browning, and you'll miss out on flavor.
- Taste the soup before you serve it and adjust seasoning—hot liquid needs more salt than you'd expect, and a tiny pinch of sugar can balance acidity if your tomatoes were sharp.