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Hearty Vegetable Beef Soup

This is a classic vegetable beef soup, featuring tender chunks of beef and a variety of vegetables in a rich, tomato and herb-based broth. It's a substantial, stew-like soup.
Prep Time20 minutes
Active Time2 hours
Total Time2 hours 20 minutes
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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.

Notes

Let meat develop a good crust when searing - avoid frequent stirring.