Description
This hearty, nostalgic soup features tender beef chuck roast in a rich, vegetable-laden broth. Perfect for chilly evenings or family dinners, the combination of classic ingredients—carrots, celery, potatoes, green beans, and corn—creates a deeply flavorful and satisfying meal. Slow simmering and browning techniques enhance the broth’s depth.
Ingredients
Beef chuck roast, 1.5 lbs, cut into 1-inch cubes
Olive oil or vegetable oil, 2 tablespoons
Yellow onion, 1 large, chopped
Carrots, 3 medium, peeled and sliced or diced
Celery stalks, 3, washed and sliced or diced
Potatoes, 2 medium, peeled and cubed
Green beans, 1 cup, trimmed and cut into 1-inch pieces
Canned corn, 1 cup, drained
Garlic cloves, 2, minced
Bay leaves, 2
Fresh thyme sprigs, 1-2
Fresh parsley, 1-2 tablespoons, chopped
Beef broth, 6 cups
Salt and pepper, to taste
Instructions
Preheat oven to 325°F (160°C)
Heat oil in a Dutch oven or large pot over medium heat
Brown beef cubes in batches until golden (about 5-6 minutes per side)
Add onions, carrots, and celery. Sauté until softened (10 minutes)
Stir in potatoes, green beans, corn, garlic, bay leaves, thyme, and parsley
Pour in beef broth and bring to a simmer
Reduce heat to low, cover, and cook for 2-3 hours until beef is tender
Season with salt and pepper before serving
Notes
For richer broth, add beef bones and deglaze the pot with water
Store leftovers in an airtight container in the fridge for up to 4 days
Freeze soup in portions for up to 3 months
Customize vegetables as needed (e.g., parsnips, peas)
Use a meat thermometer to ensure beef reaches 145°F (63°C)
Add pearl onions or cabbage for traditional Grandma-style twists
- Prep Time: 30
- Cook Time: 150
- Category: Soups
- Method: Stewing
- Cuisine: American, Grandma-style
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 5000mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 120mg