Description
Warm comfort awaits in this hearty beef and vegetable medley soup, brimming with rich flavors and wholesome ingredients. Savory beef chunks and colorful vegetables simmer together, creating a soul-satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 3–4 lb chuck roast
Vegetables:
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 medium Yukon Gold potatoes, diced
- ¼ pound green beans, trimmed and cut into 1-inch bite-sized pieces
- 2 cloves garlic, minced
Seasonings and Liquids:
- 2 ½ tablespoons vegetable oil
- 7–8 cups low sodium beef broth
- 1 (14.5-ounce) can little diced tomatoes
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried basil
- ¼ teaspoon fresh ground black pepper
- 2 bay leaves
- 2 teaspoons chopped fresh parsley or thyme for garnish
Instructions
- Preheat a Dutch oven with vegetable oil over medium-high heat, creating a sizzling surface for searing the chuck roast until a rich, golden-brown crust develops on all sides.
- Transfer the browned roast to a holding plate, then reduce heat and introduce carrots, onions, and celery into the same pot, allowing them to soften and release their aromatic essence while stirring occasionally.
- Sprinkle minced garlic and dried herbs into the vegetable mixture, gently toasting them to intensify their flavors without scorching.
- Pour beef broth, diced tomatoes, and Worcestershire sauce into the pot, nestling the seared roast back into the liquid along with bay leaves, then cover and allow the soup to gently simmer until the meat becomes incredibly tender.
- Introduce diced potatoes and green beans to the bubbling liquid, continuing to cook until the vegetables reach a perfect state of softness.
- Carefully extract the roast from the soup, meticulously shred the meat using two forks, discarding any unwanted fatty portions, while simultaneously removing the bay leaves and skimming excess fat from the surface.
- Reintegrate the shredded beef into the soup, warming it through and allowing the flavors to meld harmoniously.
- Ladle the aromatic soup into serving bowls and garnish with freshly chopped herbs, presenting a comforting and robust meal ready to be savored.
Notes
- This robust soup transforms humble ingredients into a comforting, nutrient-packed meal bursting with tender beef and colorful vegetables.
- Searing the chuck roast before simmering develops deep, rich flavors that elevate the entire dish from ordinary to extraordinary.
- Patience is key: slow-cooking allows the meat to become incredibly tender while herbs and spices infuse the broth with complex, warming notes.
- Prep time investment pays off with a hearty one-pot meal that serves multiple people and tastes even better the next day.
- Remove bay leaves before serving to prevent accidentally biting into these inedible but flavor-enhancing herbs.
- Customize the soup by substituting vegetables based on seasonal availability or personal preference without compromising the core recipe structure.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg