I never thought I’d be the type of mom who gets excited about soup, but here we are. Last winter, I was scrolling through my phone looking for something warm and filling to make with the stew meat I had thawed, and this recipe popped up.
The comments were full of people talking about how their families devoured it, so I figured why not give it a shot? I’m so glad I did because now it’s become our go-to dinner when the weather turns cold.
What surprised me most was watching my kids actually finish their bowls without any negotiating. No picking out vegetables, no complaints about “weird chunks.” They just ate it and asked for more.
What Makes This Soup Different?
Most vegetable soups can be bland or watery, but this one builds flavor from the very beginning. We brown the beef first, which creates those delicious little bits on the bottom of the pot that add richness to every spoonful.
The vegetables get sautéed until they’re just starting to soften, so they keep some texture but aren’t crunchy. Everything simmers together in one pot, and the longer it cooks, the better it gets.
The secret is that nothing tastes too “vegetable-y.” The beef broth is rich and comforting, and every bite has the perfect balance of tender meat and mild vegetables.
What really sets this apart from other recipes is how the flavors develop. Instead of just throwing everything in a pot and hoping for the best, each ingredient gets its moment to shine before everything comes together.
Why You’ll Love This Recipe
It uses ingredients you probably already have on hand or can easily grab at any grocery store. No fancy or expensive items needed.
The whole thing comes together in one pot, which means less cleanup for you. Plus, it makes your house smell absolutely amazing while it’s cooking.
It’s the kind of meal that feels like you’ve been cooking all day, but the hands-on time is actually pretty minimal. Most of the work is just chopping vegetables and letting everything simmer.
This soup is also incredibly forgiving. If you don’t have one vegetable, you can easily substitute another. It’s one of those recipes that works with whatever you have in your fridge.
The leftovers are fantastic too. In fact, I think this soup tastes even better the second day after all the flavors have had time to really blend together.
What You’ll Need
1 1/2 lbs beef stew meat
2 1/2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 3/4 cups chopped yellow onion (1 large)
1 1/4 cups peeled and chopped carrots (3 medium)
1 cup chopped celery (3 medium stalks)
1 1/2 Tbsp minced garlic (4 cloves)
Note: Your ingredient list appears to be incomplete. If there are additional ingredients like broth, potatoes, or seasonings, please share the complete list so I can update this recipe!
Beef stew meat works perfectly because it becomes incredibly tender when cooked slowly. Look for pieces that are roughly uniform in size so everything cooks evenly.
Fresh garlic makes a big difference here compared to the pre-minced stuff from a jar. When you’re mincing it, try to get it as fine as possible so it distributes evenly throughout the soup.
Yellow onions are ideal for this recipe because they get sweet and mild when cooked down. They create that savory base that makes everything taste better.
The carrots add natural sweetness and beautiful color to the soup. Don’t skip peeling them – it ensures a clean flavor and smooth texture.
Celery might not be everyone’s favorite vegetable on its own, but in soup it’s absolutely essential. It provides that subtle earthy flavor that rounds out all the other ingredients.
How to Make Vegetable Beef Soup – Step by Step
1. Prep the beef.
Take your stew meat out of the fridge about 15 minutes before cooking. Pat each piece dry with paper towels and season generously with salt and pepper on all sides.
2. Brown the beef.
Heat half your olive oil in a large, heavy pot over medium-high heat. Once it’s shimmering, add the beef in a single layer. Don’t crowd the pot – work in batches if needed.
Let each piece get a golden-brown crust before turning, about 3-4 minutes per side. This step is crucial for flavor, so don’t skip it. Remove the beef and set aside.
3. Cook the onions.
Add the remaining olive oil to the same pot. Don’t clean it – those browned bits are flavor gold! Add the onions and cook over medium heat, stirring occasionally, until they’re soft and translucent, about 5 minutes.
4. Add remaining vegetables.
Add the carrots and celery to the onions. Cook for another 4-5 minutes, stirring occasionally, until they start to soften but still have some bite.
5. Add garlic and finish.
Stir in the minced garlic and cook for just one more minute until fragrant. Don’t let it burn.
Return the browned beef to the pot. At this point, you’d add your remaining ingredients like broth and seasonings to complete the soup.
Variations to Try
Once you master the basic technique, you can easily customize this soup:
Add diced potatoes for extra heartiness
Throw in green beans, corn, or peas
Try different herbs like bay leaves or fresh thyme
Add a can of diced tomatoes for more flavor
Use parsnips or turnips instead of some carrots
Serving Suggestions
This soup is perfect on its own, but it’s wonderful with some crusty bread or crackers on the side.
Try it with grilled cheese sandwiches for the ultimate comfort food dinner. A simple side salad adds a nice fresh contrast if you want to round out the meal.
Storage and Freezing
This soup actually tastes better the next day after all the flavors have time to blend together. Store it covered in the refrigerator for up to 4 days.
You can freeze individual portions for up to 3 months. I like using freezer containers so I can grab a quick lunch or easy dinner later.
When reheating, you might need to add a splash of broth or water since the vegetables continue absorbing liquid as it sits.
Frequently Asked Questions
Can I use a slow cooker instead?
Yes! Brown the beef and sauté the vegetables first, then transfer everything to your slow cooker with the remaining ingredients. Cook on low for 6-8 hours.
What if I don’t have stew meat?
You can use chuck roast cut into chunks, or even ground beef if that’s what you have. Ground beef will cook much faster though.
Can I make this ahead of time?
Absolutely. This soup is actually better the next day. Make it completely, then just reheat when you’re ready to serve.
How do I know when it’s done?
The beef should be fork-tender and easily shred apart. If it’s still tough, just let it simmer longer until it reaches that perfect tenderness.
Pls tell me how much broth or water to add to this recipe. It is not mentioned. Thank you.
I have made vegetable beef soup for 60 years, much like your recipe, I have found that the potatoes do not freeze well in the soup. They are mooshy and tasteless when warmed to serve. Any clue how to prevent this happening? Thanks in advance.