Introduction

Warm, comforting, and packed with wholesome flavors, this Slow-Simmered Vegetable Beef Soup is a timeless American favorite. Featuring tender chunks of beef, vibrant vegetables like carrots, potatoes, tomatoes, and green beans, and a richly seasoned broth, this recipe is the ultimate cozy meal. Perfect for family dinners, meal prep, or impressing your guests, this soup guarantees a hearty and satisfying experience with every spoonful.

Ingredients

For the Soup:

• 2 1/2 tablespoons olive oil
• 3-4 lbs chuck roast
• 7-8 cups low-sodium beef broth
• 1/4 teaspoon fresh ground black pepper
• 2 bay leaves
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon dried basil
• 2 medium Yukon Gold potatoes, diced
• 1/4 pound green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 ounces) petite diced tomatoes
• 1 tablespoon Worcestershire Sauce

Instructions

Step 1: Sear the Chuck Roast

1. Heat 1 1/2 tablespoons of olive oil in a Dutch oven or heavy stockpot over medium to medium-high heat.
2. Add the chuck roast and sear on all sides until browned.
3. Pour in about 3 cups of beef broth (or enough to cover the roast), then add black pepper and bay leaves.
4. Reduce the heat to a gentle simmer and cook for 2 1/2 to 3 hours, or until the beef is fork-tender.

Step 2: Prepare the Vegetables

1. After the beef has simmered for about 2 hours, heat 1 tablespoon olive oil in a separate pot over medium heat.
2. Add the onion, celery, and carrots. Sauté for 5-7 minutes until the onions and celery are tender.
3. Lower the heat and stir in garlic, parsley, oregano, marjoram, thyme, and basil. Cook for 1 minute, stirring constantly to release the flavors.

Step 3: Combine Ingredients

1. Add 4 cups of beef broth, potatoes, green beans, diced tomatoes, and Worcestershire Sauce to the pot with the sautéed vegetables.
2. Ladle in 1 1/2 cups of broth from the chuck roast pot. Be sure to discard the bay leaves.
3. Simmer the mixture for 20-30 minutes, or until the vegetables are tender.

Step 4: Shred the Beef

1. Remove the chuck roast from the first pot and let it cool slightly on a cutting board.
2. Shred the beef with two forks, discarding any fat or cartilage.
3. Return the shredded beef to the soup pot and stir to combine.
4. Let the soup warm for an additional 5 minutes before serving.

Tips for the Perfect Vegetable Beef Soup

1. Slow Cooking the Beef: Simmer the chuck roast slowly to achieve tender, juicy meat. Avoid boiling, as it can make the meat tough.
2. Boost Flavor: Add 1 1/2 cups of broth from the beef pot to the soup for a richer taste.
3. Customizing Vegetables: Feel free to swap or add vegetables to suit your taste. Peas, corn, or diced zucchini are excellent additions.
4. Best Potatoes: Yukon Gold or red potatoes hold their shape well and add a creamy texture.
5. Season Carefully: Adjust the salt and pepper after the soup has simmered, especially if using salted broth.
6. Freezing: This soup freezes beautifully. Cool completely before transferring to airtight containers and freeze for up to 3 months.

Substitutions and Variations

1. Alternative Cuts of Beef: Stew meat or brisket are great substitutes for chuck roast. Adjust cooking time accordingly.
2. Vegetarian Option: Replace the beef with mushrooms and use vegetable broth for a plant-based version.
3. Add a Kick: A dash of hot sauce or a sprinkle of red pepper flakes can give the soup a spicy twist.
4. Herbs and Spices: Feel free to experiment with rosemary, paprika, or even smoked paprika for added depth.

Frequently Asked Questions

1. Can I use a slow cooker?

Yes! Sear the beef and sauté the vegetables as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.

2. How do I store leftovers?

Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until heated through.

3. Can I make this soup ahead of time?

Absolutely! The flavors deepen over time, making it even tastier the next day. It’s perfect for meal prep.

4. Can I add pasta or rice?

Yes! Cook pasta or rice separately and add it to the soup just before serving to prevent it from soaking up too much broth.

Conclusion

This Slow-Simmered Vegetable Beef Soup is the ultimate comfort food, bringing together tender beef, vibrant vegetables, and a rich, flavorful broth. Whether for a hearty dinner or meal prep, this classic recipe is sure to satisfy. Pair it with crusty bread or a side salad, and you have a complete, nourishing meal. Try it today and let the aroma of homemade soup fill your kitchen!