Description
A hearty and comforting Braised Vegetable Beef Soup featuring tender chunks of beef chuck slowly braised with fresh vegetables, fragrant herbs, and rich beef broth. Perfect for a warming meal that combines deep flavors and nutritious ingredients.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck or stew meat
- Salt, to taste
- Black pepper, to taste
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup chopped celery
- 1 1/2 cups sliced carrots
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups yellow potatoes, chopped
Liquids and Herbs
- 6 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Season the Beef: Pat the beef dry using paper towels, then season generously with salt and black pepper to enhance the meat’s natural flavors.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. In batches, sear the beef pieces until they are browned on all sides. Remove the browned beef and set it aside.
- Sauté Vegetables: Using the same pot, add a little more olive oil if necessary. Sauté the diced onion, chopped celery, and sliced carrots for 5 to 7 minutes until they soften and start to develop flavor. Add minced garlic and cook for an additional minute to release its aroma.
- Add Tomato Paste: Stir in the tomato paste with the vegetables and cook for 2 minutes to deepen the flavor and help caramelize the paste slightly.
- Deglaze and Add Broth: Pour in the beef broth while scraping the bottom of the pot to lift all the flavorful browned bits. Return the seared beef back into the pot.
- Add Potatoes and Herbs: Incorporate the chopped yellow potatoes, sprigs of fresh thyme, and rosemary. Bring the soup to a simmer.
- Braise the Soup: Cover the pot, reduce the heat to low, and allow the soup to braise gently for 1.5 to 2 hours until the beef is tender and the vegetables are soft.
- Finalize and Serve: Remove the herb stems, taste the soup, and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley or a drizzle of olive oil for extra richness.
Notes
- For deeper flavor, sear the beef in batches to avoid overcrowding the pan.
- You can substitute yellow potatoes with Yukon gold or red potatoes for a different texture.
- Low-sodium beef broth allows you to control the saltiness of the soup better.
- Leftovers taste even better the next day as the flavors meld.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
