Description
Hearty beef and vegetable medley soup warms cold winter nights with rich, slow-simmered flavors from tender beef chunks and seasonal vegetables. Robust broth and carefully selected ingredients create a comforting meal that satisfies deep hunger and nourishes the soul.
Ingredients
Scale
- 3–4 lb chuck roast
- 7–8 cups low sodium beef broth
- 2 ½ tbsps vegetable oil
- 1 (14.5-oz) can little diced tomatoes
- 2 medium Yukon Gold potatoes, diced
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- ¼ pound green beans, trimmed and cut into 1-inch bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire Sauce
- 2 bay leaves
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp dried marjoram
- ¼ tsp dried thyme leaves
- ¼ tsp dried basil
- ¼ tsp fresh ground black pepper
- 2 tsps chopped fresh parsley or thyme for garnish
Instructions
- Searing Beef: Heat Dutch oven with vegetable oil over medium-high temperature, creating a golden-brown crust on chuck roast by searing all sides thoroughly.
- Vegetable Preparation: Reduce heat and sauté carrots, onions, and celery until softened, infusing the pot with aromatic depth. Incorporate minced garlic and dried herbs, gently toasting to enhance flavor profile.
- Liquid and Braising: Pour beef broth, diced tomatoes, and Worcestershire sauce into the pot. Reintroduce seared roast with bay leaves, then cover and simmer until meat becomes remarkably tender and easily falls apart.
- Vegetable Integration: Add diced potatoes and green beans to the simmering liquid, cooking until vegetables reach perfect tenderness while maintaining their structural integrity.
- Meat Preparation: Remove roast from soup and meticulously shred using two forks, discarding excess fatty portions. Simultaneously remove bay leaves and skim surface fat to refine the soup’s texture.
- Final Assembly: Reincorporate shredded beef into the soup, allowing flavors to harmonize and warm through completely. Adjust seasoning if necessary.
- Serving: Ladle the robust soup into bowls, garnishing with freshly chopped herbs for a vibrant, comforting presentation that promises exceptional flavor and warmth.
Notes
- Sear for Flavor Boost: Browning the chuck roast creates a caramelized exterior, locking in rich, deep meat flavors that elevate the entire soup’s taste profile.
- Herb Toasting Technique: Gently heating herbs and garlic before adding liquids releases their essential oils, intensifying their aromatic qualities and creating a more complex flavor foundation.
- Fat Management Matters: Skimming excess fat from the soup’s surface ensures a cleaner, lighter texture while preventing an overly greasy finish to your hearty meal.
- Meat Shredding Pro Tip: Use two forks to pull the cooked roast apart, ensuring tender, uniform meat pieces that distribute evenly throughout the soup for a perfect bite every time.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 70 mg