Vegetable Beef Soup
Seared chuck roast simmered until fork-tender with potatoes, carrots and vegetables in a rich tomato beef broth.
Equipment
- large Dutch oven
- chef's knife
- cutting board
- wooden spoon
- measuring cups and spoons
- plate for holding the seared beef
- ladle
Ingredients
- 1.5 lb beef chuck roast, cut into 3/4-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 tbsp tomato paste
- 28 oz can diced tomatoes, with liquid
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 2 cups Yukon gold potatoes, cubed
- 1 cup green beans, cut into 1-inch pieces
- 1 cup corn kernels
- 1 cup peas
- salt and black pepper, to taste
Instructions
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper and sear in batches until browned, about 6 to 8 minutes total. Remove to a plate.
- In the same pot, cook the onion, carrots and celery 5 to 6 minutes, until starting to soften.
- Stir in the tomato paste and cook 1 minute, then add the diced tomatoes, beef broth, Worcestershire sauce, thyme, oregano and bay leaves. Return the beef to the pot.
- Cover and simmer 1 to 1.5 hours, until the beef is fork-tender.
- Stir in the potatoes and simmer, covered, 25 to 30 minutes, until fork-tender.
- Stir in the green beans, corn and peas and simmer 15 minutes more. Remove the bay leaves, season to taste, and serve.
Notes
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months, leaving about an inch of headspace. Thaw overnight in the fridge before reheating gently on the stove.