Vegetable Beef Soup
Hearty vegetable beef soup made with tender chuck roast, barley, potatoes, and garden vegetables simmered in rich homemade beef broth. A comforting one-pot meal ready in about 90 minutes and perfect for leftovers, freezing, or pressure canning.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Equipment
Ingredients
- 1 tbsp Flour
- 1 tsp Salt and pepper to season beef
- 2 lbs Chuck roast
- 3 tbsp Butter
- 1 cup Yellow onion, diced
- 1 cup Celery, diced
- 1 cup Carrots, diced
- 3 cloves Garlic
- 2 cups Diced tomatoes
- 2 cups Tomato sauce
- 6 cups Beef broth
- 2 Bay leaves
- 2 sprig Rosemary
- 1 tsp Oregano, dried
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 Russet potatoes
- 1/2 cup Barley
- 1/2 cup Corn
- 1 cup Peas
Instructions
- Cut the beef roast into bite size cubes.
- In a large mixing bowl, toss the cubed beef in flour, salt and pepper to coat all sides.
- Heat 2 tbsp of butter in dutch oven over medium heat. Sear beef cubes on all sides and transfer to a plate. This will have to be done in 2 batches so that the meat sears and the pot is not overcrowded.
- Once all the meat is seared, add 1 tbsp of butter to the hot dutch oven. Sauté onions, carrots, celery, and garlic until the vegetables begin to soften.
- Add beef back into the dutch oven, along with the tomato sauce, diced tomatoes, beef broth, bay leaves, rosemary, oregano, salt, and pepper.
- Cover and simmer over medium heat for 30 minutes.
- Remove the cover, stir, and add the diced potatoes, barley, corn, and peas.
- Cover and simmer for another 30 minutes, or until barley is cooked through and potatoes are fork tender.
- Serve immediately.
Nutrition
Serving: 1cupCalories: 250kcal
Tried this recipe?Let us know how it was!