A comforting, old-fashioned vegetable beef soup made with tender beef, hearty vegetables, and rich broth. Perfect for cozy dinners or meal prep.
1 lb beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
3 carrots, sliced
3 potatoes, diced
2 cups green beans, cut into pieces
1 cup peas (fresh or frozen)
4 cups beef broth
1 can diced tomatoes (14.5 oz)
1 teaspoon dried thyme
Salt and pepper to taste
1. Heat olive oil in a large pot over medium heat. Brown the beef on all sides, then remove and set aside.
2. In the same pot, add chopped onions. Cook until soft and fragrant, about 5 minutes.
3. Return beef to the pot and pour in beef broth and diced tomatoes. Stir in thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 45 minutes.
5. Add carrots, potatoes, and green beans. Simmer for another 25–30 minutes until vegetables are tender.
6. Stir in peas during the last 5 minutes of cooking.
7. Taste and adjust seasoning if needed. Serve hot with your favorite bread or crackers.
For a gluten-free version, ensure your broth is labeled gluten-free.
Leftovers can be stored in the fridge for 4 days or frozen for up to 3 months.