Vegetable Beef Soup (fall Apart Beef!)
This hearty Vegetable Beef Soup features tender, fall-apart beef chunks simmered with a variety of fresh vegetables. It’s perfect for a cozy dinner and is rich in flavor, making it a favorite in any household.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 2 lbs beef chuck roast Cut into 1-inch pieces.
- 4 cups beef broth
- 2 cups water
- 1 large onion Diced.
- 3 cloves garlic Minced.
- 3 medium carrots Sliced.
- 2 medium potatoes Diced.
- 1 cup green beans Trimmed and cut into 1-inch pieces.
- 1 cup diced tomatoes Canned or fresh.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 leaves bay leaves
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- fresh parsley For garnish, optional.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the beef chunks with salt and pepper. Add them to the pot and brown on all sides, about 5-7 minutes total. Remove the beef and set aside.
- In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent.
- Return the browned beef to the pot and stir in the carrots, potatoes, green beans, and diced tomatoes.
- Pour in the beef broth and water, and add dried thyme, dried oregano, and bay leaves. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the beef is tender and falls apart easily.
- Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
For added depth of flavor, you can use red wine to deglaze the pot after browning the beef before adding the onions.
This soup can be made in a slow cooker; simply brown the beef and onions, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Leftover soup can be stored in the refrigerator and tastes even better the next day!