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Braised Vegetable Beef Soup

Braised Vegetable Beef Soup

A comforting Braised Vegetable Beef Soup, perfect for chasing away the autumn chill with rich flavors and a medley of fresh ingredients.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: DINNER PLATES
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds beef chuck or stew meat A great choice for juicy tenderness after slow cooking.
For the Soup Base
  • 2 tablespoons olive oil Use extra virgin for a richer flavor when sautéing.
  • 1 medium diced yellow onion Adds a sweet foundation to your soup's flavor.
  • 2 stalks chopped celery Brings a crisp texture and savory depth.
  • 2 medium sliced carrots Sweetness and a pop of color; feel free to substitute with parsnips if desired.
  • 4 cloves minced garlic Essential for that aromatic punch.
  • 2 tablespoons tomato paste Enhances the richness of your broth beautifully.
For the Broth
  • 6 cups low-sodium beef broth Keeps it hearty without overwhelming saltiness.
For the Vegetables
  • 2 medium yellow potatoes, chopped Adds heartiness; russets can be used as an alternative.
  • 2 sprigs fresh thyme Infuses an earthy aroma; feel free to use dried if fresh isn't available.
  • 1 sprig fresh rosemary Complements the beef perfectly.
Seasoning
  • 1 teaspoon salt Adjust to your taste; enhances all flavors.
  • 1 teaspoon black pepper Freshly ground will give the best flavor punch.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Pat the beef dry with paper towels, then season generously with salt and pepper.
  2. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per side, then remove and set aside.
  3. Add more olive oil if needed. Sauté onion, celery, and carrots for 5-7 minutes until softened. Add garlic and cook for an additional minute.
  4. Stir in the tomato paste and cook for 2 minutes.
  5. Pour in the beef broth while scraping up any browned bits from the pot. Return seared beef to the pot.
  6. Add chopped potatoes, fresh thyme, and rosemary. Bring to simmer, cover, reduce heat, and braise for 1.5 to 2 hours, until beef is tender.
  7. Adjust seasoning with salt and pepper to taste.
  8. Remove herb stems and ladle soup into bowls. Garnish with fresh parsley or a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Add a splash of Worcestershire sauce for added depth of flavor if desired.

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