Real Hearty Beef & Root Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply satisfying soup with slow-simmered beef and vegetables, capturing the true essence of homestyle cooking. This american-inspired soups ready in about 200 minutes pairs Beef chuck, medium Carrots, Celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 lbs Beef chuck
• 3 medium Carrots
• 2 Celery stalks
• 2 large Rounded potatoes
• 1 large Yellow onions
• 3 Garlic cloves
• 6 cups Beef broth
• 1 tsp Dried parsley
• 1/2 tsp Dried thyme
• 2 tbsp Olive oil
• 1 tbsp All-purpose flour
• 1 tsp Kosher salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Cut 1 1/2 lbs beef chuck into 1-inch cubes and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat, then sear beef in batches until browned on all sides, about 4 minutes per batch. Remove and set aside.
2. Step 2: Add 3 diced medium carrots, 2 chopped celery stalks, and 1 large chopped onion to the pot. Cook for 5 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 6 cups beef broth, 1 tsp dried parsley, 1/2 tsp dried thyme, and the seared beef. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 2 hours until beef is tender.
4. Step 4: Add 2 large peeled and cubed potatoes and simmer uncovered for 30 minutes until potatoes are fork-tender. For thicker broth, mix 1 tbsp all-purpose flour with 2 tbsp cold water, stir into soup, and simmer for 5 minutes until thickened and glossy.