Homemade soup with fall-apart beef, and your favorite vegetables

That sounds like the perfect hearty, comforting soup for a cozy meal! Here’s a recipe for Homemade Beef Soup with Fall-Apart Beef and Vegetables that’s sure to be a hit.

Homemade Beef Soup with Fall-Apart Beef and Vegetables

Ingredients:

• 2 lbs beef chuck roast (or brisket, for a slightly leaner option)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 1 cup green beans, cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes
• 6 cups beef broth (low-sodium preferred)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 bay leaf
• Salt to taste (add more at the end for seasoning)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the Beef:

   • Heat the olive oil in a large pot or Dutch oven over medium-high heat.
   • Season the beef chuck roast with salt and pepper on both sides. Brown the beef for about 4-5 minutes on each side until it has a nice, golden-brown crust.
   • Once browned, remove the beef from the pot and set it aside.

2. Sauté the Vegetables:

   • In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion softens and becomes translucent.
   • Add the chopped carrots, celery, and potatoes. Stir everything together and let it cook for another 2 minutes.

3. Add the Broth and Seasonings:

   • Pour in the beef broth and add the diced tomatoes (with their juices).
   • Stir in the thyme, rosemary, black pepper, and bay leaf.

4. Cook the Beef:

   • Return the browned beef chuck roast to the pot, submerging it in the liquid.
   • Bring the soup to a gentle simmer, cover, and reduce the heat to low. Let it cook for 2.5 to 3 hours, or until the beef is fork-tender and falls apart easily.

5. Shred the Beef:

   • Once the beef is tender, remove it from the pot and use two forks to shred the beef into bite-sized pieces. Discard any excess fat.
   • Return the shredded beef to the soup and stir.

6. Add the Final Vegetables:

   • Add the green beans and corn to the soup, and continue to simmer the soup uncovered for another 20-30 minutes, until the vegetables are tender and the soup has thickened slightly.

7. Adjust Seasonings:

   • Taste the soup and add additional salt and pepper as needed.
   • Remove the bay leaf before serving.

8. Serve:

   • Ladle the soup into bowls and garnish with fresh chopped parsley for a burst of color and flavor.

This Homemade Beef Soup is the ultimate comfort food with tender, fall-apart beef and a medley of flavorful vegetables. It’s hearty, satisfying, and perfect for a chilly day. You can even store leftovers in the fridge for a few days, and it will taste even better the next day as the flavors continue to develop! Enjoy!