1.5 lbs stew meat (chuck roast, cut into 1-inch pieces)
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth (low sodium preferred)
2 cups water
1 (15 oz) can diced tomatoes, undrained
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp Italian seasoning
1 bay leaf
Kosher salt and black pepper to taste
The Vegetables (The Classic Mix):
3 carrots, peeled and sliced
3 celery stalks, sliced
2 cups potatoes, diced (Yukon Gold or Russet)
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas (add at the very end)
Optional Add-Ins & Variations:
1 cup diced zucchini or yellow squash (add last 15 minutes)
½ cup pearl barley (add with the broth, requires extra liquid)
1 tsp smoked paprika for depth
Parmesan rind simmered with the broth for umami
Ingredient Role & Substitution Guide
| Ingredient | Why It Matters | Best Substitutions |
|---|---|---|
| Chuck Roast/Stew Meat | This cut has enough fat to become incredibly tender and flavorful when simmered. | Any tough, marbled cut like bottom round or beef tips. |
| Beef Broth | Forms the rich, savory base of the soup. | Chicken broth or vegetable broth. |
| Worcestershire Sauce | Adds a deep, savory, umami depth that is essential to the flavor profile. | Soy sauce or tamari. |
| Italian Seasoning | A convenient blend of classic herbs like oregano, basil, and thyme. | A mix of dried oregano and basil. |
| Frozen Vegetables | A convenient way to add color and nutrition without extra prep. | Fresh vegetables work perfectly; just adjust cooking time. |
Crafting Perfection: Your Foolproof Step-by-Step Guide
Follow these steps for a soup with tender beef and perfectly cooked vegetables every time.
Brown the Beef: Pat the stew meat dry and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, brown the beef on all sides. Do not crowd the pan. This step is crucial for building flavor. Remove the beef and set aside.
Sauté the Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for one more minute until fragrant.
Deglaze: Add the tomato paste and cook for 1 minute, stirring constantly. This deepens its flavor. Pour in about ½ cup of beef broth to deglaze the pot, scraping up all the delicious browned bits from the bottom.
Build the Soup: Add the rest of the beef broth, water, diced tomatoes, Worcestershire sauce, Italian seasoning, bay leaf, and the browned beef (with any juices) back to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the beef is fork-tender.
Add the Vegetables: Add the carrots, celery, and potatoes. Return to a simmer, cover, and cook for another 20 minutes.
Final Additions: Add the frozen corn and green beans. Cook for another 10-15 minutes, or until all the vegetables are tender.
Finish: Remove the pot from the heat. Stir in the frozen peas—they will cook in the residual heat. Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
Pro-Tips for the Absolute Best Results
Pat the Beef Dry: This is the secret to getting a good, brown sear instead of steaming the meat.
Don't Skip the Browning: Those browned bits stuck to the pot (the fond) are packed with flavor. Deglazing is how you capture it all in your soup.
Low and Slow Simmer: Gentle simmering is the key to transforming tough stew meat into melt-in-your-mouth tenderness.
Add Delicate Veggies Last: Ingredients like zucchini and peas should be added at the end to avoid turning to mush.
Make it Ahead: This soup is arguably better on day two. Let it cool and store it in the fridge overnight to allow the flavors to fully marry.
Serving, Pairing, and Storing Your Masterpiece
Serving: Ladle into deep bowls. This is a complete meal on its own!
What to Serve With It:
Crusty bread or buttery rolls for dipping
A simple green salad with a sharp vinaigrette
A sprinkle of fresh parsley or grated Parmesan cheese on top
Storing & Reheating:
Storing: Let the soup cool completely, then store in an airtight container in the refrigerator for up to 5 days.
Freezing: This soup freezes beautifully. Freeze in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight.
Reheating: Reheat gently on the stove over medium heat or in the microwave, stirring occasionally.
Frequently Asked Questions (FAQ)
Q: Can I make this in a slow cooker?
A: Absolutely! Follow steps 1 and 2 on the stove. Then transfer everything to the slow cooker, adding the hard vegetables (carrots, celery, potatoes) at the beginning. Cook on LOW for 7-8 hours or HIGH for 4-5. Add the frozen vegetables in the last 30 minutes of cooking.
Q: My soup is too thin. How can I thicken it?
A: You have a few options: 1) Mash some of the potatoes against the side of the pot. 2) Create a slurry by mixing 2 tablespoons of cornstarch with ¼ cup of cold water and stir it into the simmering soup. 3) Let the soup simmer uncovered for the last 15 minutes to reduce and concentrate.
Q: Can I use ground beef instead?
A: Yes! Brown 1.5 lbs of ground beef with the onion, breaking it up. Drain any excess fat, then proceed from step 3. The simmering time will only need to be 20-30 minutes to develop flavor since the meat is already cooked.
Q: Is this soup gluten-free?
A: Yes, as written, this recipe is naturally gluten-free. Always check the labels on your broth and Worcestershire sauce to ensure they are certified gluten-free.
