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Old-Fashioned Vegetable Beef Soup with Seared Chuck Roast

Close-up of a steaming white bowl filled with rich vegetable beef soup, featuring shredded beef, carrots, potatoes, and peas.
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Make this hearty, classic vegetable beef soup using seared chuck roast for deep, rich flavor. It is a comforting meal perfect for a cozy dinner.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chopped potatoes (Yukon Gold or Russet)
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour (for thickening, optional)
  • 1/4 cup cold water (if using flour)

Instructions

  1. Season the beef cubes generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Return the seared beef to the pot. Add the beef broth, diced tomatoes (with juice), potatoes, thyme, bay leaf, and Worcestershire sauce.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender. Stir occasionally.
  7. If you prefer a thicker soup, mix the flour and cold water in a small bowl to create a slurry. Stir the slurry into the simmering soup and cook for 5 minutes until thickened.
  8. Stir in the frozen green beans and peas. Cook for an additional 5 minutes, or until the vegetables are tender-crisp.
  9. Remove the bay leaf before serving. Taste and adjust salt and pepper as needed.

Notes

  • For an even deeper flavor, you can brown 1/2 pound of ground beef before searing the chuck roast, then drain the excess fat.
  • This soup freezes well. Cool completely before transferring to freezer-safe containers.
  • Pair this hearty soup with crusty bread for dipping. Consider this a wholesome alternative to a heavy beef stew.

Nutrition

Find it online: https://www.unfoldrecipes.com/vegetable-beef-soup-recipe/