Description
This hearty beef soup is perfect for a cozy dinner. It features tender beef, fresh vegetables, and a rich broth.
Ingredients
Scale
- 1 lb beef chuck roast, cut into cubes
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes (Russet or Yukon Gold), cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prep the ingredients by washing and chopping all vegetables into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then stir in minced garlic for an additional minute.
- Increase heat to medium-high and add beef cubes; brown on all sides (about 8–10 minutes).
- Add carrots, celery, potatoes, diced tomatoes, thyme, bay leaf, salt, and pepper to the pot. Pour in beef broth until everything is submerged.
- Bring to a boil, then reduce heat to low and simmer uncovered for 1 to 2 hours until beef is tender.
- Taste your soup; adjust seasoning as needed before serving hot with crusty bread.
Notes
- This soup can be made ahead of time and reheated.
- Freeze leftovers for a quick meal later.
- Serve with freshly baked bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg