Old Fashioned Vegetable Beef Soup

A comforting and hearty soup filled with tender beef and a medley of colorful vegetables, perfect for chilly days and family gatherings.

Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

2 lb stew meat (or pot roast, cubed) Choose cuts that will become tender during cooking for a juicy texture.
1 small onion, diced Adds a savory depth and sweetness.
2 tbsp butter Enhances the overall flavor.
2 cups mixed vegetables (corn, carrots, green beans, peas) Adds colorful nutrients.
3 large potatoes, diced Acts as a filling base.
3.5 cups beef broth Ties all the flavors together.
1 cube beef bouillon Intensifies the beef flavor.
14 oz can petite diced tomatoes (not drained) Adds freshness to the pot.
1 tbsp Worcestershire sauce Enhances the flavor profile.
2 bay leaves Infuses aromatic essence.
Salt and pepper to taste Essential seasonings.

Heat the butter in a Dutch oven or large pot over high heat. Once melted and bubbling, add the stew meat and sear until a rich brown crust forms on all sides.
Add the diced onion to the pot while the beef sears. Sauté for about three minutes until the onions are soft and aromatic. If using a slow cooker, transfer to the crockpot.

Add the mixed vegetables, potatoes, diced tomatoes, beef broth, bouillon cube, Worcestershire sauce, and bay leaves. Stir to combine.
Bring to a boil, then reduce heat and cover. Simmer for at least two hours, until potatoes are soft and beef is tender. For a crockpot, cook on high for two hours or low for four hours.
Season with salt and pepper to taste before serving, remembering to discard the bay leaves.

For a thicker soup, mash some potatoes directly in the pot before serving. Allowing the soup to sit overnight in the fridge will deepen the flavors.

Keyword Comfort Food, Family Meal, Hearty Soup, Home Cooking, Vegetable Beef Soup