Hearty Beef Soup Comfort (Printable)

Comforting beef soup with tender meat, root vegetables, and aromatic herbs for warming meals.

# What You'll Need:

→ Meats

01 - 1.5 lbs beef stew meat, cut into 1-inch cubes

→ Vegetables

02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 2 medium potatoes, peeled and diced
05 - 1 large onion, diced
06 - 2 cloves garlic, minced
07 - 1 parsnip, peeled and sliced (optional)
08 - 1 cup green beans, cut into 1-inch pieces

→ Broth & Seasonings

09 - 6 cups beef broth
10 - 14 oz canned diced tomatoes, undrained
11 - 2 tbsp tomato paste
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried oregano
15 - ½ tsp black pepper
16 - Salt, to taste

→ To Finish

17 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Heat a large soup pot over medium-high heat. Add a drizzle of oil and sear beef cubes until browned on all sides. Remove and set aside.
02 - In the same pot, add onion, garlic, carrots, celery, and parsnip. Sauté for 5 minutes until softened.
03 - Return beef to pot. Stir in tomato paste and cook for 1 minute.
04 - Pour in beef broth and canned tomatoes with juice. Add potatoes, green beans, bay leaves, thyme, oregano, salt, and black pepper.
05 - Bring to a boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender and flavors meld.
06 - Discard bay leaves. Adjust seasoning with salt and pepper as needed. Stir in fresh parsley before serving.

# Tips from dashanddishes:

01 -
  • The beef gets so tender it practically dissolves on your tongue, without any fussy techniques.
  • One pot means one cleanup, and the whole house smells incredible while it simmers.
  • It tastes even better the next day, so it's perfect for meal prep or feeding people you care about.
02 -
  • Don't cut your beef too small—2 cm cubes are about right, and they'll shrink as they cook.
  • If the broth tastes flat after simmering, it's usually salt that's missing; add it gradually and taste as you go.
  • Green beans added at the beginning turn an unappetizing color, so wait until the last 15 minutes of cooking.
03 -
  • If you have the time, let the beef marinate for an hour in some broth and tomato paste before searing—it tenderizes beautifully.
  • A splash of apple cider vinegar or red wine at the very end wakes up the flavors if the soup tastes a bit flat.

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