Grandma’s Vegetable Beef Soup

Here’s a classic Grandma’s Vegetable Beef Soup—hearty, cozy, and full of old-fashioned flavor 🥣❤️

🥕 Grandma’s Vegetable Beef Soup

Ingredients

• 1–1½ lb beef chuck or stew meat, cut into bite-size pieces
• 2 tbsp vegetable oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups beef broth (or water + bouillon)
• 2 cups diced tomatoes (canned or fresh)
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 potatoes, diced
• 1 cup green beans (fresh or frozen)
• 1 cup corn (optional)
• 1 tsp salt (to taste)
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme or bay leaf
• Optional: 1 cup cabbage or peas

Instructions

1. Brown the beef
   Heat oil in a large pot over medium-high heat.
   Add beef and brown on all sides (about 5–7 minutes). Remove and set aside.
2. Sauté aromatics
   In the same pot, add onion and cook 3–4 minutes until soft.
   Add garlic and cook 30 seconds.
3. Build the soup
   Return beef to the pot. Add broth, tomatoes, salt, pepper, paprika, and thyme/bay leaf.
   Bring to a boil, then reduce to a simmer. Cover and cook 45–60 minutes until beef is tender.
4. Add vegetables
   Add carrots, celery, potatoes, green beans, and corn.
   Simmer uncovered 25–30 minutes until vegetables are tender.
5. Final taste
   Remove bay leaf. Adjust seasoning. Let rest 10 minutes before serving.

🌟 Grandma-Style Tips

• Low & slow = tender beef (longer simmer is better).
• Add a splash of Worcestershire sauce or tomato juice for deeper flavor.
• Tastes even better the next day.

🔥 Variations

• Slow Cooker: Cook on LOW 8 hours or HIGH 4–5 hours.
• Instant Pot: Pressure cook 35 minutes, natural release.
• Extra hearty: Add barley or small pasta.

Want this old-fashioned farm style, low-sodium, or freezer-friendly version?