Description
This hearty Beef Vegetable Soup features tender chuck roast simmered with a medley of fresh vegetables and aromatic herbs, creating a rich and comforting meal perfect for any season.
Ingredients
Scale
Meat and Oils
- 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
Liquids and Additional Flavorings
- 7-8 cups low sodium beef broth
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chopped fresh parsley or thyme (for garnish)
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 until browned on each side, about 4-5 minutes. Remove from the pot and set aside.
- Cook the Vegetables: Reduce the heat to medium. If needed, add the remaining 1 tablespoon of vegetable oil. Add chopped carrots, onions, and celery. Cook for about 5 minutes until onions and celery soften and become tender.
- Add Garlic and Herbs: Lower the heat to low and stir in minced garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Cook for about 1 minute, stirring constantly to release aromatic flavors.
- Combine Ingredients: Pour in the low sodium beef broth, canned diced tomatoes, Worcestershire sauce, and bay leaves. Return the browned chuck roast to the pot. Bring to a gentle simmer and cook for 1 ½ to 2 hours, until the roast is fork-tender and flavors meld.
- Add Remaining Vegetables: After the roast is tender, add diced Yukon Gold potatoes and green beans to the pot. Continue to simmer for another 20 minutes or until the potatoes and beans are tender.
- Shred the Beef: Remove the chuck roast from the pot and place on a cutting board. Let cool slightly, then shred the beef using two forks, discarding any fat or cartilage. Remove and discard bay leaves from the soup.
- Finish the Soup: Skim any fat off the top of the soup using a ladle. Add shredded beef back into the pot and warm for an additional 5 minutes. Garnish with chopped fresh parsley or thyme before serving for a fresh herbaceous finish.
Notes
- The chuck roast can be substituted with beef stew meat, though cooking times may vary.
- For a thicker soup, mash some of the potatoes before adding back to the pot.
- Fresh herbs can be used in place of dried herbs; adjust quantities accordingly.
- This soup keeps well and flavors deepen after a day in the fridge.
- Use low sodium beef broth to better control salt content.
