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Hearty Beef and Vegetable Soup Stew Simmering on the Stovetop

There is something wonderfully comforting about a pot of beef and vegetable soup slowly simmering on the stovetop. As the beef becomes tender, the vegetables soften, and the broth takes on a rich, savory flavor, the kitchen fills with the kind of aroma that makes everyone hungry before dinner is even ready.

This hearty beef and vegetable soup stew combines tender chunks of beef, potatoes, carrots, celery, onions, and tomatoes in a deeply flavorful broth. It is substantial enough to serve as a complete meal, yet simple enough to prepare with everyday ingredients.

The secret is giving the beef time to develop a browned crust before adding the liquid. From there, a gentle simmer does most of the work, transforming the tougher pieces of beef into tender, flavorful bites while allowing all the vegetables to soak up the savory broth.

Why You’ll Love This Beef and Vegetable Soup

This recipe is especially good for a cozy family dinner because it is:

Hearty and filling: Beef and potatoes make the soup satisfying enough for a main meal.
Packed with vegetables: Carrots, celery, onions, and other vegetables add color, texture, and flavor.
Rich and savory: Browning the beef first gives the broth a deeper flavor.
Made in one pot: Everything comes together on the stovetop, making cleanup easier.
Perfect for leftovers: The flavors become even more developed after resting overnight.

Ingredients

For approximately 6 servings, you’ll need:

1½ pounds beef chuck or stew meat, cut into bite-sized cubes
2 tablespoons olive oil or another cooking oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
3 celery stalks, sliced
3 medium potatoes, peeled and cut into chunks
1 can (14–15 ounces) diced tomatoes
6 cups beef broth
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon smoked paprika
1 bay leaf
1 cup green beans, cut into smaller pieces
1 cup frozen peas
Salt, to taste
Black pepper, to taste
Fresh parsley, for serving

Step 1: Prepare the Beef

Pat the beef cubes dry with paper towels. This small step helps the meat brown instead of simply steaming in the pot.

Season the beef generously with salt and black pepper.

Choose a large heavy-bottomed pot or Dutch oven so the beef can brown properly without overcrowding.

Step 2: Brown the Beef

Place the pot over medium-high heat and add the oil.

Once the oil is hot, add the beef in batches. Avoid putting all the meat into the pot at once because overcrowding can cause the beef to release too much moisture.

Brown the pieces for about 2–3 minutes per side, turning them occasionally until they develop a deep golden-brown exterior.

The beef does not need to be cooked through at this stage. The goal is to build flavor.

Transfer the browned beef to a plate and set it aside.

Step 3: Sauté the Aromatics

Reduce the heat to medium and add the diced onion to the same pot.

Cook for about 4–5 minutes, stirring occasionally, until the onion begins to soften. If there are browned bits stuck to the bottom of the pot, stir the onions around them. Those caramelized bits add tremendous flavor to the finished soup.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant.