Beef Soup Recipe

Trim and pat dry

Trim excess fat from beef chuck and cut into 1-inch cubes. Pat pieces dry with paper towel to promote browning.

Heat oil and brown

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half of the beef cubes in a single layer (avoid overcrowding). Brown on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and repeat with remaining beef, adding remaining 1 tablespoon olive oil if needed.

Reduce heat to medium. Add the diced onion, sliced carrots, and celery to the pot. Sauté for 5–6 minutes until the onion is translucent and vegetables begin to soften. Add minced garlic and cook 30–45 seconds until fragrant, stirring constantly so the garlic doesn't burn.

Stir in the tomato paste and cook 1 minute, scraping up any browned bits from the bottom of the pot (deglazing).

Return the browned beef and any accumulated juices to the pot. Add beef broth, water, crushed tomatoes, bay leaves, Worcestershire sauce, dried thyme, dried parsley, salt, and black pepper. Stir to combine.

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover partially with the lid, and simmer gently for 45–60 minutes, or until beef is tender when pierced with a fork. Stir occasionally and skim any excess fat or foam from the surface.

Add the cubed potato to the pot and continue simmering, uncovered, for 15–20 minutes, until potatoes are tender.

Five minutes before the end of cooking, add the frozen peas and stir. Cook until peas are heated through.

Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaves.

Stir in fresh chopped parsley and, if using, 1 teaspoon fresh lemon juice to brighten flavors.

Ladle the soup into bowls and serve hot. Optionally serve with crusty bread or crackers.