Ingredients
- 2 1/2 tbsp Olive oil, divided
- 2 1/2 lbs Chuck roast, cut into 1-inch cubes
- 1 large Yellow onion, diced
- 2 1/2 tbsp Tomato paste
- 4 cloves Garlic, minced
- 2 Bay leaves
- 2 1/2 tsp Dried parsley
- 1 1/4 tsp Dried thyme
- 1 1/4 tsp Dried oregano
- 1 1/4 tsp Dried sage
- 1 1/4 tsp Diamond Crystal kosher salt, plus more to taste
- 1 1/4 tsp Black pepper, freshly ground, plus more to taste
- 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
- 4 large Carrots, sliced
- 1 (15-ounce) can Diced tomatoes, with juices
- 1 1/4 cups Frozen corn
- 1 1/4 cups Frozen peas
- 8 cups Low-sodium beef broth
Sear the Beef for a Flavorful Crust
Pat the beef cubes dry with paper towels and season them with salt and pepper.
Drying the meat is essential for getting a good sear rather than just steaming it.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over high heat. Add half of the beef to the pot in a single layer. Cook for ~3-4 minutes, turning the pieces halfway through, until well-browned.
Resist the urge to stir the beef constantly; this allows it to develop a deep brown crust.
Remove the first batch of beef and its juices to a bowl. Add the remaining beef to the pot and repeat the process. Set all the seared beef aside.
Build the Soup’s Aromatic Base
Return the pot to medium heat and add the remaining tablespoon of olive oil if needed. Add the diced onion and cook for ~5-7 minutes, stirring often, until softened and translucent.
Stir in the tomato paste, garlic, bay leaves, and all the dried herbs, salt, and pepper. Cook for about 30 seconds, stirring constantly, until everything is fragrant.
Combine Ingredients and Simmer
Add the potatoes, carrots, diced tomatoes with their juices, frozen corn, and frozen peas to the pot. Stir to combine everything with the aromatics and cook for another 5 minutes.
Pour in the beef broth, stirring to combine. Bring the soup to a boil over high heat.
Simmer Until the Beef is Tender
Return the seared beef and any accumulated juices back to the pot. Reduce the heat to low to maintain a gentle simmer. Cover and cook for at least 90 minutes.
The soup is done when the beef is fall-apart tender. This can sometimes take up to 2 hours.
Remove the bay leaves, taste the soup, and adjust the seasoning with more salt and pepper if necessary. Serve hot.
Hearty Vegetable Beef Soup
Ingredients
- 2 1/2 tbsp Olive oil divided
- 2 1/2 lbs Chuck roast cut into 1-inch cubes
- 1 large Yellow onion diced
- 2 1/2 tbsp Tomato paste
- 4 cloves Garlic minced
- 2 Bay leaves
- 2 1/2 tsp Dried parsley
- 1 1/4 tsp Dried thyme
- 1 1/4 tsp Dried oregano
- 1 1/4 tsp Dried sage
- 1 1/4 tsp Diamond Crystal kosher salt plus more to taste
- 1 1/4 tsp Black pepper freshly ground, plus more to taste
- 2 lbs Yukon Gold potatoes cut into 1-inch pieces
- 4 large Carrots sliced
- 1 can Diced tomatoes 15-ounce, with juices
- 1 1/4 cups Frozen corn
- 1 1/4 cups Frozen peas
- 8 cups Low-sodium beef broth
Instructions
- Pat beef cubes dry and season with salt and pepper.
- Heat 2 tbsp olive oil in Dutch oven over high heat. Sear beef in two batches until browned, 3-4 minutes per batch. Remove to bowl.
- Add remaining oil and cook onion until translucent, 5-7 minutes.
- Add tomato paste, garlic, bay leaves, herbs, salt, and pepper. Cook 30 seconds.
- Add potatoes, carrots, tomatoes, corn, peas, and beef broth. Stir to combine.
- Bring to boil, then return beef to pot.
- Reduce heat, cover, and simmer until beef is tender, 90-120 minutes.
- Remove bay leaves and adjust seasoning before serving.
