🛒 Ingredients (Serves 6–8)
1½ lbs beef stew meat, cut into 1-inch cubes
2½ tbsp olive oil, divided
Salt & black pepper, to taste
1¾ cups yellow onion, chopped (1 large)
1¼ cups carrots, peeled and chopped (3 medium)
1 cup celery, chopped (3 stalks)
1½ tbsp garlic, minced (4 cloves)
8 cups low-sodium beef broth (or chicken for lighter flavor)
2 (14 oz) cans diced tomatoes (fire-roasted for extra depth!)
1½ tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
1 lb red or yellow potatoes, cubed (¾-inch)
1½ cups green beans, trimmed and chopped
1½ cups frozen corn
1 cup frozen peas
⅓ cup fresh parsley, chopped
💡 Pro tip: Use well-marbled stew meat (like chuck)—it stays tender during simmering.
👩🍳 Step-by-Step Instructions
1. Brown the Beef (Key for Flavor!)
Heat 1 tbsp olive oil in a large Dutch oven or stockpot over medium-high heat.
Pat beef very dry with paper towels; season with salt & pepper.
Brown half the beef (don’t crowd!) for 4 mins, turning once. Transfer to a plate.
Repeat with ½ tbsp oil + remaining beef. Set aside.
2. Sauté the Aromatics
Add 1 tbsp oil to the same pot.
Add onion, carrots, celery. Sauté 3–4 mins until softened.
Add garlic; cook 1 min until fragrant.
3. Simmer the Base
Pour in broth, diced tomatoes (with juice), browned beef, basil, oregano, thyme, and a pinch of salt & pepper.
Bring to a boil, then reduce heat to low.
Cover and simmer 30 minutes, stirring occasionally.
4. Add Potatoes & Green Beans
Stir in potatoes (and green beans if you like them very soft).
Cover and simmer 20 minutes.
5. Finish with Delicate Veggies
Add remaining green beans (if not added earlier), corn, and peas.
Simmer 5–7 minutes until all veggies are tender and beef is fork-tender.
Stir in fresh parsley.
6. Serve & Enjoy!
Ladle into bowls.
Top with grated Parmesan, crusty bread, or a dollop of sour cream.
💡 Pro Tips for Next-Level Soup
Deglaze the pot: After browning beef, splash in ¼ cup broth to scrape up browned bits (adds huge flavor!).
Make it ahead: Soup tastes better the next day! Store in fridge up to 4 days.
Freeze: Cool completely, freeze for up to 3 months. Thaw overnight before reheating.
Boost umami: Add 1 tsp Worcestershire sauce or 2 tbsp tomato paste with the aromatics.
Low-carb? Skip potatoes and corn; add extra green beans, zucchini, or cabbage.
🥖 Perfect Pairings
Classic: Crusty sourdough or garlic bread
Hearty: Grilled cheese sandwich or cornbread
Light: Simple arugula salad with lemon vinaigrette
Holiday: Alongside roasted turkey or meatloaf
❤️ Why This Soup Feels Like Home
This isn’t just soup—it’s care in a pot.
It says: “You’re safe. You’re fed. Stay awhile.”
No fancy techniques. No stress. Just warm, nourishing, soul-deep comfort—shared with the people who matter most.
💛 Final Thought
Great cooking isn’t about perfection.
It’s about showing up with something deeply satisfying—even on your busiest days.
So brown that beef.
Let the broth simmer.
And get ready for the kind of soup that lingers in memory long after the bowl is empty.