Slow-Simmered Beef and Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A deeply flavorful, comforting soup made with slow-simmered beef and seasonal vegetables, perfect for nourishing the body and soul. This american-inspired soups ready in about 105 minutes pairs stewing beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, cut into 1/2-inch cubes stewing beef
• 2 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 medium, peeled and diced potatoes
• 1 cup, frozen peas
• 1 tsp dried thyme

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb cubed stewing beef and cook for 5 minutes, stirring occasionally, until browned on all sides.
2. Step 2: Add 1 diced onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Cook for 5 minutes until vegetables soften.
3. Step 3: Stir in 1 can diced tomatoes (with juice), 4 cups beef broth, 1 tsp dried thyme, salt, and pepper. Bring to a simmer, then reduce heat to low and cover.
4. Step 4: Simmer for 1 hour, then add 2 diced potatoes. Continue simmering for 20 minutes until potatoes are tender.
5. Step 5: Stir in 1 cup frozen peas and cook for 5 more minutes. Adjust seasoning with salt and pepper before serving.