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Old Fashioned Vegetable Beef Soup (with Fall-Apart Tender Beef)

old fashioned vegetable beef soup in bowl
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This easy Old Fashioned Vegetable Beef Soup is full of hearty vegetables, tender beef, and rich broth. A healthy, comforting classic.

Ingredients

Scale
  • 4 tablespoons oil
  • 1½ lbs beef chuck roast
  • 1¾ tsp kosher salt, divided
  • ¾ tsp black pepper, divided
  • 2 cups diced onion
  • 1 cup diced celery (about 2 medium stalks)
  • 2 medium carrots, peeled and diced
  • 2 small zucchini, diced
  • 1 can (156 mL / 5½ oz or ⅔ cup) tomato paste
  • 1 litre/quart beef broth
  • 2 cups water
  • 1 cup frozen peas (optional)
  • ¼ cup loosely packed minced parsley

Instructions

1. Heat a Dutch oven over medium-high heat. Add 1 tablespoon of the oil, then add the beef. Season with ¾ tsp salt and ¼ tsp pepper. Let it brown undisturbed until it releases easily, about 4-6 minutes. Remove to a plate.

2. Add the remaining oil to the pot along with the onion, carrots, and celery. Season with 1 tsp more salt. Cook until vegetables are soft, about 5 minutes.

3. Add tomato paste and cook until it darkens slightly, about 2 minutes.

4. Add broth and return the beef to the pot. Add zucchini, ½ tsp black pepper, and 2 cups of water.

5. Cover, bring to a boil, then reduce heat to low and simmer until beef is tender, about 2 hours.

6. Taste and adjust salt if needed. Optionally stir in peas and parsley before serving.

Notes

Instant Pot version: After adding broth, pressure cook for 40 minutes on high pressure.

Slow Cooker version: After adding broth, cook on high setting until beef is tender.

Beef options: You can also use bone-in or boneless steak, short ribs, or stewing beef.

Peas are best if serving immediately; omit if storing soup for several days as they may become mushy.

Nutrition

Find it online: https://paulakitchen.com/old-fashioned-vegetable-beef-soup/