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Old fashioned vegetable beef soup with chuck roast, potatoes, carrots, green beans, corn and peas in a green bowl

Old Fashioned Vegetable Beef Soup

Author: Olivia Stone | Home Chef
430kcal
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Prep 25 minutes
Cook 2 hours
Total 2 hours 25 minutes
Old fashioned vegetable beef soup with fall-apart chuck roast, potatoes, carrots, green beans and corn in a rich tomato-beef broth. One pot, 8 big bowls.
Servings 8 servings
Course Main Course, Soup
Cuisine American

Ingredients

  • 2 lb boneless chuck roast (900 g), trimmed and cut into 1-inch cubes
  • 1 1/2 tsp kosher salt divided, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil (30 ml)
  • 1 large yellow onion diced (about 1 1/2 cups / 200 g)
  • 3 ribs celery sliced (about 1 cup / 100 g)
  • 3 medium carrots sliced 1/2 inch thick (about 1 1/2 cups / 180 g)
  • 3 cloves garlic minced
  • 2 tbsp tomato paste (32 g)
  • 1 tsp dried thyme
  • 6 cups low-sodium beef broth (1.4 L)
  • 1 (14.5 oz / 411 g) can diced tomatoes with juices
  • 1 tbsp Worcestershire sauce (15 ml)
  • 2 bay leaves
  • 1 lb Yukon Gold potatoes (450 g, about 3 medium), cut into 3/4-inch cubes
  • 1 1/2 cups green beans (150 g) fresh or frozen, cut into 1-inch pieces
  • 1 cup frozen corn (140 g)
  • 1 cup frozen peas (135 g)
  • 1 tsp red wine vinegar (5 ml) or fresh lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • 6 to 7-quart Dutch oven or heavy stockpot
  • Tongs
  • Ladle

Method

  1. Pat the beef cubes dry with paper towels and toss with 1 teaspoon of the salt and the pepper.
  2. Heat the oil in a 6 to 7-quart Dutch oven over medium-high heat until it shimmers. Brown the beef in two batches, about 3 minutes per side without moving it, until deeply browned. Move to a plate.
  3. Lower the heat to medium. Add the onion, celery, carrots and remaining 1/2 teaspoon salt. Cook 6 to 7 minutes, scraping up the browned bits, until the onion is soft and translucent.
  4. Stir in the garlic, tomato paste and thyme and cook 1 minute, until the paste darkens to brick red and smells sweet.
  5. Add the broth, diced tomatoes with their juices, Worcestershire sauce, bay leaves and the beef with any juices. Bring to a boil, then reduce to a gentle simmer. Cover with the lid slightly ajar and cook 1 hour 15 minutes, until the beef is nearly tender.
  6. Add the potatoes and green beans. Simmer uncovered about 20 minutes, until a fork slides easily through the potatoes and the beef breaks apart with a spoon.
  7. Stir in the corn and peas and simmer 5 to 8 minutes, until heated through.
  8. Remove the bay leaves. Stir in the vinegar and parsley, then taste and add salt and pepper as needed. Serve hot.

Nutrition

Serving1.5cupsCalories430kcalCarbohydrates25gProtein27gFat24gSaturated Fat8gSodium620mgFiber5gSugar7g

Notes

Slow cooker: brown the beef and soften the onion, celery and carrots in a skillet first. Add everything except the corn, peas, vinegar and parsley to a 6-quart slow cooker. Cook on LOW 8 hours or HIGH 4 to 5 hours. Add the corn and peas for the last 30 minutes.
Instant Pot: brown the beef and vegetables on Sauté, add the remaining ingredients except corn, peas, vinegar and parsley, and cook on High Pressure 25 minutes with a 10-minute natural release. Stir in the corn and peas on Sauté for 5 minutes.
Storage: refrigerate within 2 hours, up to 3 to 4 days. Freeze up to 2 to 3 months. Reheat to a boil, or to 165°F (74°C).
Freezing tip: undercook the potatoes by 5 minutes if you plan to freeze most of the batch.
Nutrition is an estimate.

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