Here is a detailed, step-by-step Country Vegetable Beef Soup recipe — hearty, comforting, and perfect for family meals.

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Country Vegetable Beef Soup

Yield

6–8 servings

Prep Time

20–25 minutes

Cook Time

1½–2 hours (stovetop)

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Ingredients

For the Beef Base

• 1½ pounds (680 g) beef stew meat (chuck), cut into bite-size pieces

• 1 tablespoon olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 8 cups beef broth (low sodium preferred)

• 1 (14.5 oz) can diced tomatoes (with juice)

• 1 tablespoon tomato paste

• 1 teaspoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1 bay leaf

• Salt and black pepper to taste

Vegetables

• 3 carrots, sliced

• 2 celery stalks, sliced

• 2 medium potatoes, peeled and cubed

• 1 cup green beans (fresh or frozen)

• 1 cup corn (fresh, frozen, or canned)

• 1 cup peas (optional)

• 1 cup chopped cabbage (optional for country-style flavor)

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Equipment

• Large heavy-bottom pot or Dutch oven

• Wooden spoon

• Knife and cutting board

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Step-by-Step Instructions

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Step 1: Brown the Beef

1. Heat olive oil in a large pot over medium-high heat.

2. Season beef with salt and pepper.

3. Add beef in batches (do not overcrowd).

4. Brown on all sides, about 4–5 minutes per batch.

5. Remove and set aside.

Browning adds deep flavor to the soup.

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Step 2: Sauté Aromatics

1. In the same pot, add diced onion.

2. Cook 3–4 minutes until softened.

3. Add garlic and cook 30 seconds until fragrant.

4. Stir in tomato paste and cook 1 minute to deepen flavor.

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Step 3: Build the Broth

1. Return browned beef to the pot.

2. Add:

   • Beef broth

   • Diced tomatoes

   • Worcestershire sauce

   • Thyme

   • Oregano

   • Bay leaf

3. Bring to a boil.

4. Reduce heat to low.

5. Cover and simmer for 60–75 minutes, until beef is tender.

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Step 4: Add Hearty Vegetables

1. Add carrots, celery, and potatoes.

2. Simmer uncovered for 20 minutes.

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Step 5: Add Quick-Cooking Vegetables

1. Add green beans, corn, peas, and cabbage.

2. Simmer another 10–15 minutes.

3. Taste and adjust salt and pepper.

Vegetables should be tender but not mushy.

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Step 6: Final Touch

1. Remove bay leaf.

2. Let soup rest 5–10 minutes before serving.

3. Garnish with fresh parsley if desired.

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Slow Cooker Method

1. Brown beef and sauté onions/garlic first.

2. Transfer everything except peas and corn to slow cooker.

3. Cook:

   • Low: 7–8 hours

   • High: 4–5 hours

4. Add peas and corn during last 30 minutes.

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Instant Pot Method

1. Use sauté function to brown beef and cook aromatics.

2. Add broth and seasonings.

3. Pressure cook 35 minutes.

4. Quick release.

5. Add vegetables and simmer using sauté mode until tender.

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Tips for Best Flavor

• Use chuck roast for tender, flavorful beef.

• Simmer low and slow for best texture.

• For thicker soup, mash a few potatoes in the pot.

• Add a splash of apple cider vinegar at the end to brighten flavor.

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Storage

• Refrigerate up to 4 days.

• Freeze up to 3 months.

• Flavor improves the next day.