Description
A wholesome, comforting bowl of soup that warms the soul. Featuring tender cubes of beef, a medley of garden vegetables like carrots, potatoes, and celery, all simmered in a savory, herb-infused broth. This one-pot meal is perfect for busy weeknights or a cozy weekend, offering deep, rustic flavors and a nutritious profile that the whole family will love. Simple to prepare and even better the next day, it is the ultimate comfort food for any season.
Ingredients
2 tablespoons olive oil
1.5 lbs beef chuck roast, cut into 1-inch cubes
1 onion, diced
3 cloves garlic, minced
4 cups beef broth (low sodium)
1 can (14.5 oz) diced tomatoes, undrained
3 large carrots, peeled and sliced
2 celery stalks, sliced
2 large potatoes, peeled and cubed
1 cup frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium-high heat.
Add beef cubes and brown on all sides for 5 minutes, then set aside.
In the same pot, sauté the onion for 3-4 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Return the beef to the pot.
Add the beef broth, undrained tomatoes, herbs, carrots, celery, and potatoes.
Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 35 minutes until the beef is tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavor often improves the next day. Beef stew meat can be used as a substitute for chuck roast. Potatoes can be swapped for parsnips for an earthy variation. The soup freezes well if cooled completely before storage.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg