Grandma’s Classic Beef Vegetable Soup: A Family-Favorite Recipe

Step-by-Step Instructions

Step 1: Sear the Beef

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the cubed beef and sear until browned on all sides, about 4-5 minutes. Remove the beef and set it aside.

Step 2: Sauté the Aromatics

1. In the same pot, add the diced onion and garlic. Sauté until fragrant and translucent, about 3 minutes.

Step 3: Build the Broth

1. Return the seared beef to the pot.
2. Add the beef broth, diced tomatoes (with juice), salt, pepper, thyme, paprika, and the bay leaf. Stir well to combine.

Step 4: Simmer the Soup

1. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes to 1 hour, allowing the beef to become tender and the flavors to meld.

Step 5: Add the Vegetables

1. Add the carrots, celery, potatoes, green beans, and corn to the pot.
2. Continue simmering for another 25-30 minutes, or until the vegetables are tender.

Step 6: Final Taste Test

1. Remove the bay leaf and taste the soup. Adjust seasoning if needed.
2. For a slightly thicker consistency, mash a few of the cooked potatoes into the broth and stir.

Grandma’s Tips for Perfection

1. Use Fresh Vegetables: While frozen or canned can work in a pinch, fresh veggies bring out the best flavors.
2. Add Your Twist: Grandma sometimes tossed in peas, barley, or a splash of Worcestershire sauce for extra depth.
3. Slow Cooker Option: To make it even easier, you can adapt this recipe for a slow cooker. Combine all ingredients (except green beans and corn), cook on low for 7-8 hours, then add the beans and corn during the last 30 minutes.