Equipment
Ingredients
Beef & Aromatics
- 700 g beef stew meat (chuck roast), cut into 2cm cubes
- 30 ml olive oil, divided
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Broth Base
- 1500 ml beef broth
- 400 g canned diced tomatoes, undrained
- 15 ml gluten-free worcestershire sauce
- 5 g dried thyme
- 1 bay leaf
Vegetables
- 500 g russet potatoes, peeled and cut into 2cm cubes
- 3 carrots, sliced into rounds
- 150 g frozen green beans, cut into 2cm lengths
- 150 g frozen corn kernels
- 100 g frozen peas
Seasoning
- salt
- black pepper
- 15 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 434 kcal
- Protein
- 31 g
- Carbohydrates
- 37 g
- Fat
- 20 g
- Fiber
- 6 g
- Sugar
- 8 g
- Sodium
- 1448 mg
- Saturated Fat
- 7 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 81 mg
- Potassium
- 1268 mg
- Calcium
- 115 mg
- Iron
- 5.9 mg
- Magnesium
- 78 mg
- Phosphorus
- 376 mg
- Zinc
- 9.7 mg
- Vitamin A
- 326 mcg
- Vitamin C
- 23 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 87 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 3.4 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.36 mg
- Niacin
- 9.2 mg
- Folate
- 68 mcg
- Water
- 524 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a proper sear rather than steaming.
Heat half the olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3-5 minutes per batch. Remove beef to a plate.
Lower heat to medium. Add remaining oil, onions, carrots, and celery. Sauté for 5-7 minutes until onions are translucent and fragrant.
Add minced garlic and dried thyme. Stir constantly for 1 minute until aromatic, being careful not to burn the garlic.
Pour in a splash of the beef broth to deglaze the pot, scraping up the browned bits (fond) from the bottom. Add the remaining broth, diced tomatoes (with juices), Worcestershire sauce, bay leaf, and the browned beef with its resting juices.
Bring to a boil, then reduce heat to low. Cover and simmer gently for 45-60 minutes, or until the beef is beginning to get tender but still offers some resistance.
Add the cubed potatoes. Continue to simmer, covered, for another 15-20 minutes until potatoes are fork-tender.
Stir in the frozen green beans, corn, and peas. Simmer for 5 minutes until vegetables are heated through and bright.
Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.
Chef's Notes
- Patting the beef dry is crucial. Wet meat steams instead of searing, causing you to lose the Maillard reaction flavor base.
- Russet potatoes are starchy and will naturally thicken the soup slightly as they cook. If you prefer firm potato chunks that hold shape perfectly, swap for Yukon Golds.
- Cut all vegetables to roughly the same size as the beef cubes (or slightly smaller) to ensure every spoonful has a balanced mix of ingredients.
- For an extra layer of umami without gluten, ensure your Worcestershire sauce is specifically labeled gluten-free, or substitute with gluten-free tamari.
Storage
Refrigerator: 4 days — Flavor improves the next day as ingredients meld.
Freezer: 3 months — Russet potatoes may soften slightly upon thawing but remain palatable.
Reheating: Reheat gently on the stovetop over medium heat until steaming.
Troubleshooting
Beef is tough or chewy
Cause: Not cooked long enough to break down connective tissue
Fix: Add a splash more broth and continue simmering on low heat until tender (vegetables may soften further)
Prevention: Test a piece of beef before adding vegetables; extend initial simmer time if needed
Soup lacks depth of flavor
Cause: Insufficient browning of meat or lack of salt
Fix: Add a teaspoon of vinegar or lemon juice to brighten, or a pinch more salt
Prevention: Ensure deep browning during step 2 and fully deglaze the pot
Cultural Context
This style of vegetable beef soup is a staple of North American home cooking, often associated with frugal utilization of pantry staples and garden vegetables. It evolved from European pot-au-feu and stew traditions but adapted to include New World ingredients like corn and tomatoes.
