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Old Fashioned Vegetable Beef Soup

A cozy, hearty soup full of tender beef and mixed vegetables that's perfect for cold days.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound beef stew meat cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 3 medium carrots sliced
  • 2 stalks celery sliced
  • 3 medium potatoes diced
  • 1 can 14.5 oz diced tomatoes, undrained
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup frozen peas

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the vegetable oil over medium-high heat. Add the beef stew meat and cook until browned on all sides.
  2. Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion is translucent.
  3. Stir in the sliced carrots, celery, and diced potatoes.
  4. Add the can of diced tomatoes, including the juice.
  5. Pour in the beef broth, ensuring all vegetables are covered.
  6. Add the dried thyme, rosemary, bay leaf, salt, and pepper.
  7. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1 hour.
  8. In the last 10 minutes of cooking, stir in the frozen peas.

Notes

For even better flavor, let the soup sit overnight in the fridge before serving.