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Vegetable Beef Soup

Vegetable Beef Soup

With this Vegetable Beef Soup recipe, your kitchen becomes a haven of simmering aromas, filling the air with the scents of onions, garlic, beef, and herbs.

  • Total Time: 48 minute
  • Yield: 6–8 bowls 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1.5 pounds sirloin steak or beef stew meat, cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 pound Yukon Gold potatoes, diced and peeled if desired
  • 8 cups beef stock
  • 2 bay leaves
  • 1 (28-ounce) can diced tomatoes with juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Italian seasoning (store-bought or homemade)
  • 1 teaspoon salt, or more to taste
  • ½ teaspoon freshly ground black pepper
  • Fresh parsley, for garnish

Instructions

Stovetop Method:

  1. Brown the Beef: Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add half of the steak and cook for 2 minutes until browned. Remove to a plate. Repeat with the remaining beef.

  2. Sauté Vegetables: Lower the heat slightly, then add the remaining oil. Stir in onion and cook for 5 minutes until soft. Add garlic, carrots, celery, and potatoes, then cook for 3 minutes more.

  3. Build the Soup: Return the beef to the pot. Stir in beef stock, diced tomatoes, Worcestershire sauce, Italian seasoning, bay leaves, salt, and pepper. Bring to a boil.

  4. Simmer: Reduce heat to medium-low. Cover and let the soup simmer for 25–30 minutes until beef and vegetables are tender.

  5. Finish: Remove the bay leaves. Adjust salt and pepper to taste. Garnish with parsley before serving.

Slow Cooker Method:

 

  1. Brown the Beef: Heat 1 tablespoon oil in a skillet. Brown half the steak for 2 minutes per side, transfer to the slow cooker. Repeat with remaining beef.

  2. Combine Ingredients: Add onion, garlic, carrots, celery, potatoes, tomatoes, beef stock, Worcestershire sauce, Italian seasoning, bay leaves, salt, and pepper to the slow cooker. Stir to combine.

  3. Cook: Cover and cook on high for 3–4 hours or low for 6–8 hours until beef and vegetables are tender.

  4. Finish: Remove the bay leaves. Garnish with parsley before serving warm.

  • Author: Sanji
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes (stovetop) or 6–8 hours (slow cooker)