Hearty Vegetable Beef Soup Recipe

this is a bowl of vegetable beef soup with beef roast, green beans, potatoes, and carrots

Hearty Vegetable Beef Soup Recipe

This Hearty Vegetable Beef Soup uses tender chuck roast, beer, and a long slow simmer for deep, rich flavor. Cozy, comforting, and perfect for cold-weather nights!

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Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: servings

Calories: 293kcal

Author: Ruth Truett

Equipment

cutting board
chef's knife
dutch oven or large pot
tongs
spatula
measuring spoons
measuring cups
soup bowls
ladle

Ingredients

2 tablespoon avocado oil
1-1½ lb chuck roast, cut into bite-sized pieces
kosher salt and fresh ground pepper, to taste
1 med yellow onion, diced
5-6 cloves garlic, minced
2-3 celery ribs, diced
2 carrots, diced
3 tablespoon tomato paste
1 cup beer
6-7 cups beef broth
2 bay leaves
1 teaspoon dried thyme leaves
3-4 yukon gold potatoes, diced
8 oz mushrooms, sliced
8 oz green beans, cut into bite-sized pieces

Instructions

Season the chuck roast pieces with kosher salt and fresh ground pepper.
Sear the beef in avocado oil on medium high-heat until color is developed and a fond appears on the bottom of the dutch oven.
Remove the beef and set it aside. Add the tomato paste, stirring constantly until it turns a deep brick red. Deglaze the pot with the beer and beef broth, scraping the bits up off of the bottom of the pot.
Return the beef to the pot along with the onion, carrot, celery, and garlic. Toss in the bay leaves and dried thyme leaves. Bring the soup to a simmer and let it cook, covered, for about an hour and half or until the beef starts to become tender.
Once the beef is showing signs of tenderness, taste the broth and add salt and pepper if needed.
To finish, add the potatoes, mushrooms, and green beans, and continue to simmer, uncovered, until these all become tender - about 20 minutes.

Nutrition

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