Beef Vegetable Soup with Potatoes

There's something about the smell of beef browning in hot oil that makes me want to call everyone in the house to the kitchen. This soup came about one gray afternoon when I had a pack of stew meat and too many vegetables crowding my crisper drawer—the kind of moment where you just decide to make something warm and filling without overthinking it. The broth simmers so gently that the whole place fills with this savory comfort that lingers for hours. It's the kind of dish that tastes better on the second day, when all the flavors have had time to really know each other.

I made this for my neighbor Tom one winter when he showed up with a box of vegetables from his garden—carrots so sweet they barely needed salt, celery still dewy from the morning. We cooked it together, and he kept sneaking tastes from the spoon, saying each one tasted different as the soup deepened. By the time it was ready, we'd already decided to make it again the next week. That's when I knew it wasn't just good—it was the kind of meal that brings people back.

Ingredients

• Beef stew meat (500 g / 1.1 lb): Cut into 1-inch cubes so they cook evenly and become so tender they practically dissolve into the broth—don't skip browning them first, as that's where the real flavor lives.
• Potatoes (2 medium): Peel and dice them small enough that they soften but stay intact, around 3/4 inch so they don't turn to mush.
• Carrots (2): Slice them into rounds; the sweetness balances the savory beef beautifully.
• Celery (2 stalks): Slice thin for that subtle vegetal depth that makes people ask what's in the broth.
• Onion (1 medium): Dice it fine so it dissolves almost completely into the background.
• Peas and corn (1 cup each, frozen): Add these at the very end so they stay bright and don't turn mushy—fresh or frozen both work, but frozen is honestly more reliable.
• Garlic (2 cloves): Mince it small so it gets lost in the broth rather than announcing itself in chunks.
• Diced tomatoes (1 can, 400 g / 14 oz): Use them with their juices; they add a subtle sweetness and acidity that rounds out the beef.
• Beef broth (6 cups): This is your foundation—use the best quality you can find, or better yet, homemade if you have it.
• Tomato paste (2 tablespoons): Cook it for a minute after adding so it loses that sharp tang and becomes mellow.
• Thyme and oregano (1 teaspoon each, dried): These are the quiet backbone of the whole thing, nothing flashy but essential.
• Bay leaves (2): Don't forget to fish them out before serving, or warn people—I learned that the hard way.
• Salt and pepper (1 teaspoon and 1/2 teaspoon): Taste as you go; salt brings everything into focus.
• Olive oil (2 tablespoons): Use enough so the beef doesn't stick when it's getting that golden crust.

Instructions

Get the beef golden:

Heat the olive oil in your pot over medium-high heat until it shimmers, then add the beef in a single layer. Don't crowd the pot—work in batches if you need to. Let it sit undisturbed for a couple minutes so it gets a real brown crust, then turn and repeat on all sides. This takes about 5 minutes total and is where the soup's whole personality comes from.

Build the base:

Once the beef is out, add your onion, garlic, carrots, and celery straight into that same pot with all the browned bits stuck to the bottom. Let them soften for about 5 minutes, stirring occasionally—you want them to start getting tender but not yet fully cooked.

Darken the flavor:

Stir in the tomato paste and let it cook for exactly 1 minute. You'll see it deepen and lose that raw edge, and suddenly the whole kitchen smells different—that's how you know you're doing it right.

Bring it together:

Pour in the beef broth and add the canned tomatoes with all their juices, the potatoes, thyme, oregano, bay leaves, salt, and pepper. Give everything a good stir, then bring it to a boil—you'll see it get lively and the steam will carry that savory smell everywhere.

Let it simmer low and slow:

Once it's boiling, turn the heat down to low, pop the lid on, and let it bubble gently for a full hour. Stir it every now and then, mostly just to check on it and make sure nothing's sticking to the bottom. This is when the beef becomes impossibly tender and the broth tastes like it's been cooking for days.

Finish it off:

After an hour, the beef should tear apart with a spoon and the potatoes should be soft. Add the frozen peas and corn, give it a stir, and let it cook uncovered for 10 more minutes—just long enough for them to warm through and stay vibrant.

Taste and adjust:

Fish out those bay leaves, then taste a spoonful of broth. Add more salt and pepper if it needs it; you're looking for something that makes you want another bowl before you've even finished the first one.

Save

The real moment this soup became part of my regular rotation was when my mom took a spoonful after a doctor's appointment where she'd gotten some less-than-great news. She just sat there quietly, and then said it tasted like someone cared about her. That's when I realized this wasn't really about beef and vegetables at all—it was about the time you spend tending to something warm while someone you love sits at your table.

Making It Your Own

This recipe is honestly a springboard more than a strict instruction. Once you've made it once, you'll start seeing it differently—maybe you'll use half a cup of red wine instead of some of the broth, or throw in some diced bell pepper, or swap the corn for green beans. The structure stays the same, but the details can shift with whatever you have on hand or whatever season you're in. The best version is always the one that reflects what you have and what you're craving that day.

Storage and Reheating

This soup actually tastes even better on day two or three, once everything has had time to really meld. Store it in airtight containers in the fridge for up to four days, or freeze it for months—just leave a little headspace if you're freezing, because soup expands slightly. To reheat, just warm it gently on the stove over medium heat, stirring occasionally, until it's steaming through. The frozen vegetables might release a little extra liquid, which is totally fine and actually adds more broth.

What To Serve Alongside

Crusty bread is the obvious choice, and it's obvious for a reason—something about tearing off a hunk and using it to soak up broth is just right. You could also serve it over rice if you want something more substantial, or pair it with a simple green salad to cut through the richness. One cold evening I poured it over mashed potatoes and it turned into something between a stew and a soup that everyone kept asking for.

• A thick slice of good bread with butter is all you really need alongside this.
• If you want wine, a medium-bodied red like Merlot or Pinot Noir echoes the beef beautifully.
• Save any leftovers for lunch the next day—cold soup is strange until you taste it, then you understand.

Save

This soup has a way of turning an ordinary evening into something that feels intentional and warm. Make it once and you'll reach for it again and again.

Common Questions

→ What vegetables are in this beef soup?

This beef soup includes potatoes, carrots, celery, onions, peas, and corn, providing a variety of textures and flavors.

→ How long does it take to cook this soup?

The total cooking time is 1 hour and 40 minutes, which includes 20 minutes of preparation and 1 hour and 20 minutes of simmering.

→ Can I make this soup gluten-free?

Yes, this soup can be made gluten-free by ensuring that the beef broth used is gluten-free.

→ What cuts of beef are best for this soup?

Beef stew meat, typically from the chuck or round, is best for this soup as it becomes tender during the long simmering process.

→ Can I add other vegetables to this soup?

Absolutely! Feel free to add other vegetables like green beans, bell peppers, or parsnips to customize the soup to your taste.