Hearty Beef and Vegetable Soup

Ingredients

• 900 g Beef (roast beef, prime rib, or neck) (cut into 1‑inch cubes, pat dry)
• 2 Tbsp Vegetable Oil (for browning)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 2 Tbsp Tomato Paste (canned, no added sugar)
• 1.5 L Beef Broth (or water with broth cubes) (low‑sodium, about 6 cups)
• 1 Bay Leaf (dried)
• 1 Leek (cleaned and sliced into half‑rings)
• 2 Celery Sticks (sliced)
• 4 medium Potatoes (peeled and cubed (≈500 g))
• 4 medium Carrots (sliced (≈300 g))
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Trim, pat dry, and dice the beef into 1‑inch cubes. Dice the onion, mince the garlic, slice the leek, celery, potatoes and carrots.

   Time: PT15M

2. Brown the Beef

   Heat 2 Tbsp oil in the large pot over medium‑high heat. Add the beef cubes in a single layer and brown on all sides, stirring occasionally.

   Time: PT10M

   Temperature: medium‑high

3. Sauté Onion and Garlic

   Add the diced onion and minced garlic to the pot. Cook, stirring, until the onion becomes translucent.

   Time: PT5M

   Temperature: medium

4. Add Tomato Paste

   Stir in the tomato paste and cook for about 1 minute to deepen its flavor.

   Time: PT1M

   Temperature: medium

5. Add Broth and Bay Leaf

   Pour in the beef broth (or water with broth cubes), add the bay leaf, and bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium

6. Simmer Beef

   Reduce heat, cover the pot, and let the soup simmer for 45 minutes until the beef is tender.

   Time: PT45M

   Temperature: medium

7. Add Vegetables

   Stir in the sliced leek, celery, cubed potatoes, and carrots.

   Time: PT5M

   Temperature: medium

8. Adjust Liquid

   If needed, add a little more water or broth to keep all ingredients just covered.

   Time: PT1M

9. Final Simmer

   Continue to simmer, uncovered or partially covered, for 20‑25 minutes until the vegetables are fork‑tender.

   Time: PT25M

   Temperature: medium

10. Season and Serve

    Remove the bay leaf, season the soup with salt and freshly ground black pepper to taste, and ladle into bowls.

    Time: PT2M

Nutrition Facts

Calories

625

Protein

45 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef (roast beef, prime rib, or neck): Beef stew meat, Beef chuck, Beef neck
• Instead of Vegetable Oil: Canola oil, Olive oil
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Tomato Paste: Tomato sauce (1 Tbsp), Ketchup (1 Tbsp)
• Instead of Beef Broth (or water with broth cubes): Chicken broth, Vegetable broth, Bouillon cubes dissolved in water
• Instead of Bay Leaf: Dried thyme (½ tsp)
• Instead of Leek: Green onion (2 stalks)
• Instead of Celery Sticks: Celery seed (¼ tsp)
• Instead of Potatoes: Sweet potatoes, Yukon Gold potatoes
• Instead of Carrots: Parsnips
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot (6‑qt or larger)
• Chef's Knife
• Cutting Board
• Wooden Spoon or Heat‑proof Spatula
• Measuring Cups
• Measuring Spoons
• Ladle (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Brown the beef to develop flavor
• Simmer the beef for 45 minutes until tender
• Final simmer with vegetables until they are just tender

Chef Tips from the Video

• Deglaze the pot with a splash of dry red wine after browning the beef for extra depth
• Use a high‑quality beef broth for richer flavor
• Finish with a handful of fresh parsley for color and freshness

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days

Freezer: Freeze in portion‑size bags for up to 3 months

Room temperature: Do not store at room temperature; cool before refrigerating

Make-Ahead Tips

• The soup tastes better the next day as flavors meld
• Cool completely before refrigerating or freezing
• Reheat gently on the stove, adding a splash of water if needed