A cozy one-pot soup with tender beef, carrots, celery, potatoes, peas, and green beans in a rich, savory broth brightened with garlic, herbs, and a touch of tomato. Perfect for chilly nights, meal prep, and family-friendly comfort.
1.5poundsbeef stew meat, cut into 1-inch cubes (chuck preferred)
1largeyellow onion, diced
3clovesgarlic, minced
3mediumcarrots, peeled and chopped
3stalkscelery, chopped
2mediumrusset or Yukon Gold potatoes, peeled and cubed
1cupfrozen peas
1cupgreen beans, chopped
6cupslow-sodium beef broth
1tablespoontomato paste
1teaspoondried thyme
1teaspoondried oregano
1teaspoonsalt, or to taste
1/2teaspoonblack pepper, or to taste
2bay leaves
1/4cupfresh parsley, chopped (for garnish)
1teaspoonWorcestershire sauce (optional)
1/2teaspoonsmoked paprika (optional)
Instructions
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add half the beef in a single layer and sear until browned on all sides, 4–5 minutes. Transfer to a plate and repeat with remaining oil and beef.
Reduce heat to medium. Add onion, carrots, and celery; sauté 5–7 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
Stir in tomato paste and cook 1–2 minutes to deepen flavor. Pour in about 1/2 cup broth and scrape up browned bits from the pot.
Return seared beef and any juices to the pot. Add remaining broth, potatoes, thyme, oregano, salt, pepper, bay leaves, and optional Worcestershire or smoked paprika. Stir well.
Bring to a gentle boil, then reduce heat to low. Cover and simmer 1 1/2 to 2 hours, stirring occasionally, until beef is fork-tender and potatoes are cooked.
About 10 minutes before serving, stir in peas and green beans. Cook until vegetables are tender and bright.
Remove bay leaves. Taste and adjust seasoning. Ladle into bowls and garnish with chopped fresh parsley.