Tender beef, hearty vegetables, and rich broth—just like home.
Prep Time: 20 mins | Cook Time: 1 ½–2 hrs | Servings: 6–8
📝 Ingredients
Beef & Vegetables
1 ½ lbs beef stew meat, cut into bite-sized pieces
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup sliced carrots
1 cup chopped celery
1 ½ cups peeled & diced potatoes
1 cup green beans (fresh or frozen)
½ cup corn kernels
½ cup peas
Broth & Seasonings
4 cups beef broth
2 cups water
1 can (15 oz) diced tomatoes (with juice)
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
1 bay leaf
👩🍳 Instructions
1️⃣ Brown the Beef
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add beef and brown on all sides, about 5–7 minutes.
2️⃣ Sauté the Aromatics
Stir in onion and cook until softened, about 3 minutes.
Add garlic and cook for 1 minute more.
3️⃣ Build the Soup
Pour in beef broth, water, and diced tomatoes (with juice).
Add carrots, celery, potatoes, green beans, corn, peas, and seasonings (salt, pepper, thyme, bay leaf).
4️⃣ Simmer Slowly
Bring to a boil, then reduce to low heat.
Cover and simmer 1 ½ to 2 hours, until beef is tender and vegetables are cooked through.
5️⃣ Final Touch
Remove bay leaf.
Taste and adjust seasoning if needed.
💡 Tips & Variations
Make Ahead: This soup tastes even better the next day—perfect for meal prep.
Veggie Swap: Try adding parsnips, turnips, or cabbage for variety.
Broth Boost: For a richer flavor, replace water with more beef broth.
Freezer Friendly: Cool completely, portion into freezer bags, and store for up to 3 months.
If you’d like, I can also give you a slow cooker version of this recipe so it can simmer all day while you’re out, making it even more tender and flavorful. Would you like me to make that version?