Old Fashioned Vegetable Beef Soup

Warm up with a bowl of old-fashioned vegetable beef soup made with tender stew meat, potatoes, mixed vegetables and tomatoes simmered in a flavorful beef broth. This hearty one-pot soup can be made on the stovetop or in the crockpot, with the option to use ground beef instead of stew meat. It’s an easy, comforting dinner that tastes just like Grandma used to make.

Course Dinner, Lunch

Cuisine American

Recipe Type Beef, Christmas, Crockpot, Dutch Oven, Fall, Fall Dinner, Healthy Choices, Healthy Dinner, High-Protein Meals, Kid-Friendly, Meal Prep, Rainy Day, Served Hot, Soups

Skill Level Easy

Prep Time 10

Cook Time 2

Total Time 2 10

Servings Servings

Calories 328kcal

Author Angela G.

Equipment

Ingredients

2 lb stew meat diced
1 small onion diced
2 tbsps butter
2 cups mixed vegetables (corn, carrots, green beans and peas)
3 large potatoes diced
3 ½ cups beef broth
1 teaspoon beef bouillon
14 oz can petite diced tomatoes not drained
1 tablespoon Worcestershire sauce
2 bay leaves
salt and pepper to taste

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Instructions

Sear beef. Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat.
Sauté aromatics. Add diced onion and saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes total.
If finishing in a slow cooker*, transfer onions and beef to your crockpot set on low once fully seared.
Add veggies and create broth. Add mixed vegetables, cubed potatoes, diced tomatoes, beef broth, beef bouillon, Worcestershire sauce, and bay leaves.
Simmer. Bring to a boil then reduce to simmer. Cover and simmer for at least 2 hours or until potatoes are soft all the way through and meat is desired tenderness.
For crockpot: Cook on HIGH for 4–5 hours or LOW for 7–8 hours, until beef is tender and potatoes are soft.
Season and serve. Add salt and pepper to taste before serving. Remove bay leaves before serving.

Video

Notes

Pre-heat your crockpot to reduce cook time.
For more tender beef and vegetables, simmer soup for up to 4 hours or start with a tender cut of beef like a steak. See FAQs for cook times by cut of beef.
I leave the skin on my potatoes like my grandma did for extra vitamins and flavor but you can peel them if you prefer.
For extra flavor, deglaze the pan after cooking the meat. Remove the beef, add ½ cup broth, boil, and scrape up the browned bits. Then pour the flavorful liquid and beef into your soup.

Nutrition