Description
This hearty Beef Vegetable Soup features tender chuck roast simmered with fresh vegetables and aromatic herbs in a rich beef broth. Perfect as a comforting meal, it combines seared beef, carrots, celery, potatoes, green beans, and diced tomatoes, slowly cooked to develop deep flavors. Garnished with fresh parsley or thyme, this wholesome soup is ideal for family dinners or meal prepping.
Ingredients
Scale
Meat and Oil
- 2 ½ tablespoons vegetable oil
- 3-4 lb chuck roast
Vegetables
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 2 medium Yukon Gold potatoes, diced
- ¼ pound green beans, trimmed and cut into 1-inch bite-sized pieces
Herbs and Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried basil
- ¼ teaspoon freshly ground black pepper
- 2 bay leaves
- 2 teaspoons chopped fresh parsley or thyme (for garnish)
Liquids and Others
- 7-8 cups low sodium beef broth
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
Instructions
- Sear the Chuck Roast: Heat 1 ½ tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear each side until browned, about 4-5 minutes. Remove the roast from the pot and set aside on a plate.
- Cook the Vegetables: Reduce the heat to medium and add more vegetable oil if necessary. Add chopped carrots, onions, and celery to the pot and cook for approximately 5 minutes until the onions and celery become tender.
- Add Garlic and Herbs: Lower the heat to low. Stir in minced garlic, dried parsley, oregano, marjoram, thyme, basil, and freshly ground black pepper. Cook, stirring constantly, for about 1 minute to release the flavors.
- Combine Ingredients: Pour in beef broth, petite diced tomatoes, Worcestershire sauce, and add the bay leaves. Return the seared chuck roast to the pot. Bring the mixture to a gentle simmer and cook for 1 ½ to 2 hours until the roast is fork-tender.
- Add Remaining Vegetables: Once the chuck roast is tender, add diced potatoes and green beans. Continue simmering for about 20 minutes until the vegetables are tender.
- Shred the Beef: Remove the chuck roast from the pot and let it cool on a cutting board. Shred the beef using two forks, discarding any fat and cartilage. Remove and discard bay leaves from the soup.
- Finish the Soup: Skim any fat from the surface of the soup using a ladle. Return shredded beef to the pot and warm for an additional 5 minutes. Garnish with chopped fresh parsley or thyme before serving.
Notes
- Use low sodium beef broth to better control the salt level in the soup.
- Searing the chuck roast before simmering enhances the flavor and locks in juices.
- Adjust herbs according to personal preference or availability.
- Remove fat from the soup surface for a leaner, healthier dish.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
