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Heirloom Beef Vegetable Soup

Beef Vegetable Soup

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This hearty beef vegetable soup is the kind of recipe grandmothers didn’t need to write down—just tender chunks of beef, a rich tomato-beef broth, and whatever vegetables were on hand. It’s forgiving, freezer-friendly, and tastes better the next day. The slow simmer is what makes it work, turning humble stew meat into something that tastes like you spent all day in the kitchen (even though most of that time is hands-off).

  • Total Time: 3½ hours
  • Yield: 10-12 servings 1x

Ingredients

Units Scale
Meat:
  • 1 pound beef stew meat
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
Base:
  • 32 ounces beef broth
  • 26 ounces beef stock
  • 1 - 14.5 ounce can stewed tomatoes
  • 1 - 14.5 ounce can diced tomatoes
  • 1 - 28 ounce can crushed tomatoes
Seasonings:
  • 1 teaspoon seasoned salt
  • 2 bay leaves
  • 1 tablespoon herbes de provence
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon basil
  • ground pepper
Veggies:
  • 1 chopped onion
  • 4 peeled & diced carrots
  • 2 peeled & diced potatoes
  • 1 diced zucchini
  • 4 ribs celery
  • 16 ounce bag fresh or frozen green beans
  • 14.5 ounce bag frozen peas

Instructions

  1. Brown the Beef
    Heat 2 tablespoons olive oil in a large stockpot over high heat. Add the stew meat (tenderized with salt and pounded with a mallet if desired) and 1 tablespoon minced garlic. Brown the meat on all sides, about 5-7 minutes total.
  2. Build the Base
    Reduce heat to medium. Add the beef broth, 2 cups water, and all three cans of tomatoes (stewed, diced, and crushed). Stir to combine.
  3. Season the Broth
    Stir in the seasoned salt, bay leaves, herbes de Provence, oregano, parsley, basil, and several grinds of black pepper. Cover and bring to a gentle simmer.
  4. Prep the Fresh Vegetables
    While the broth simmers, dice 1 large onion, 4 peeled carrots, 2 peeled potatoes, 1 zucchini, and 4 celery ribs into ½-inch pieces.
  5. Add Fresh Vegetables
    Add all the fresh vegetables to the stockpot. Stir well, cover, and simmer for 1 hour, stirring occasionally.
  6. Finish with Frozen Vegetables
    Add the frozen green beans and frozen peas. Cover and simmer for an additional 2 hours, or until the beef is fork-tender and all vegetables are cooked through. The longer simmer time allows the flavors to meld beautifully.
  7. Serve
    Remove and discard the bay leaves. Ladle into bowls and serve hot with crusty bread or fresh dinner rolls.

Notes

Feel free to use modern Italian-style canned tomatoes or the basil variety.

  • Author: Recipe Rewind
  • Prep Time: 20 minutes
  • Cook Time: 3 hours, 10 minutes
  • Category: Soups & Stews
  • Method: Stovetop

Find it online: https://recipe-rewind.com/heirloom-beef-vegetable-soup/

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