Step-by-Step Instructions

1. Brown the Beef

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes and sear until browned on all sides.

This step adds deep flavor and helps build the soup's foundation.

2. Add Aromatics

Stir in the diced onion, garlic, celery, and carrots.
Sauté for 3–4 minutes until the vegetables begin to soften and release their fragrance.

3. Add Broth and Tomatoes

Pour in the beef broth and diced tomatoes (with their juices).
Stir to combine.

Add bay leaves and dried herbs—basil, oregano, and thyme.

Bring everything to a gentle boil.

4. Simmer the Soup

Reduce heat to low, cover, and let the soup simmer for 45–60 minutes, or until the beef becomes tender.

The longer it simmers, the richer the broth becomes.

5. Add the Remaining Vegetables

Add:

• Cubed potatoes

• Green beans

• Any optional veggies you like

Simmer for an additional 20–30 minutes until all vegetables are fork-tender.

6. Taste and Adjust

Season with salt and black pepper as needed.
Remove bay leaves before serving.

If you want a slightly thicker broth, mash a few potato chunks directly into the soup.

Helpful Tips for the Best Beef Vegetable Soup

✔ Choose the Right Cut of Beef

Chuck roast or stew meat becomes incredibly tender when simmered slowly.

✔ Layer the Flavors

Browning the beef and sautéing the vegetables add depth you can’t skip.

✔ Don’t Rush the Simmer

Time is key—slow cooking gives the broth richness.

✔ Make it Your Own

Add pasta, swap vegetables, or spice it up with paprika or chili flakes.

✔ Serve with Comfort Sides

Crusty bread, cornbread, or a simple salad pair perfectly.