Description
A rich, slow-simmered beef soup packed with tender vegetables and deep savory flavor.
Ingredients
- Beef chuck (cut into chunks)
- Beef broth
- Carrots
- Yukon gold potatoes
- Celery
- Onion
- Garlic
- Diced tomatoes
- Tomato paste
- Olive oil
- Italian seasoning
- Bay leaf
- Salt & black pepper
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Sear beef chunks until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook 30 seconds.
- Stir in tomato paste and cook until slightly caramelized. Return beef to the pot.
- Pour in beef broth and diced tomatoes. Add bay leaf and Italian seasoning. Bring to a boil, then reduce to a gentle simmer.
- Cover and cook 60–75 minutes until beef is tender.
- Add diced potatoes and simmer another 20–25 minutes until vegetables are fork-tender.
- Adjust seasoning, remove bay leaf, and garnish with fresh parsley before serving.
Notes
- For a richer flavor, use homemade beef broth.
- Feel free to add other vegetables like green beans or peas.
- This soup can be made ahead and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg