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Old-Fashioned Vegetable Beef Soup with Tender Stew Meat

Close-up of a black bowl filled with rich vegetable beef soup, featuring chunks of beef, carrots, potatoes, and egg noodles.
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Make this classic, hearty vegetable beef soup on the stovetop. This easy recipe uses stew meat for tender results and fresh vegetables for a comforting, family-friendly meal.

Ingredients

Scale
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen green beans
  • 1 cup frozen corn
  • 1/2 cup small pasta (like elbow macaroni or small shells)

Instructions

  1. Pat the beef stew meat dry with paper towels and season lightly with salt and pepper.
  2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften slightly.
  4. Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice) and water.
  5. Stir in the dried thyme, dried oregano, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the beef is becoming tender.
  6. Add the cubed potatoes to the soup. Continue to simmer, covered, for 15 minutes.
  7. Stir in the frozen green beans, frozen corn, and small pasta. Cook uncovered for another 10 to 15 minutes, or until the pasta is cooked through and the potatoes are fully tender.
  8. Remove and discard the bay leaf before serving. Taste and adjust salt and pepper if needed. Serve this filling lunch idea hot.

Notes

  • For a richer flavor, you can sear the beef longer until a deep brown crust forms.
  • If you prefer ground beef vegetable soup, substitute the stew meat with 1.5 pounds of ground beef, browning it first and draining excess fat before adding the vegetables.
  • This recipe works well in a slow cooker: combine all ingredients except pasta and frozen vegetables in the crockpot. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta and frozen vegetables during the last 30 minutes of cooking time.

Nutrition

Find it online: https://completelyyummy.com/vegetable-beef-soup-old-fashioned-stovetop-recipe/