Hearty One-Pot Dutch Oven Beef Vegetable Soup

5 from 2 votes

Hearty One-Pot Dutch Oven Beef Vegetable Soup

This Hearty One-Pot Dutch Oven Beef Vegetable Soup includes tender fall-apart beef, mixed with delicious vegetables, and served in a thick beefy sauce.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Soup

Cuisine: American

Servings: Servings

Calories: 330kcal

Author: Erica Schramek

Equipment

Dutch oven

Ingredients

1 pound boneless beef chuck well-marbled, fat trimmed and cut into 1-½-inch pieces
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 medium yellow onion cut into 1-inch chunks
3 medium carrots peeled and cut into 1-inch chunks on a diagonal
2 stalks celery chopped
8 cloves garlic peeled and smashed
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
¼ cup all-purpose flour
4 cups beef broth
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon paprika
12 oz Yukon potatoes cut into 1-inch chunks
8 oz sliced mushrooms
½ cup frozen peas
fresh chopped parsley for serving (optional)

Instructions

Preheat the oven to 325°F and move the oven rack to the lower-middle position.
Pat the 1 pound boneless beef chuck dry and season with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.
In a large dutch oven heat a tablespoon of olive oil over medium-high heat. Brown the meat on all sides in three batches adding additional oil for each batch. This will take about five minutes per batch. Do not crowd the pan. Transfer the meat to a large plate and set aside.
Turn the heat down to medium-low. Add the 1 medium yellow onion, 3 medium carrots, and 2 stalks celery. Saute for 20 minutes until lightly browned and softened.
Add the 8 cloves garlic and saute for an additional 5 minutes.
Stir in the 2 tablespoons balsamic vinegar using a wooden spoon to scrape the brown bits from the bottom of the pan.
Add the 2 tablespoons tomato paste and cook for a minute more.
Add the beef and any juices on the plate back into the pan and sprinkle with ¼ cup all-purpose flour. Stir until the flour is dissolved.
Add the 4 cups beef broth, 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 teaspoon dried crushed rosemary, 1 teaspoon dried thyme, 1 teaspoon dried marjoram, and 1 teaspoon paprika. Bring to a boil scraping any additional brown bits from the bottom of the pan, cover, and place in the oven to braise for 2 hours.
Remove the pot from the oven and add the 12 oz Yukon potatoes. Cover and place back in the oven for thirty more minutes.
Remove the pot from the oven again and add the 8 oz sliced mushrooms and ½ cup frozen peas. Cook for an additional thirty minutes or until the vegetables are cooked, the broth is thickened, and the meat is tender.
Salt and pepper to taste. Discard the bay leaf and top with fresh chopped parsley before serving.

Notes

Storing Leftovers

Place leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the leftovers in a pot on the stove-top and cook over medium heat until warm.

Beef stew also freezes really well. Place in an airtight container, label with the contents and date, and store in the freezer for up to 3 months.

Allow the beef stew to thaw in the refrigerator for 24 hours. Once thawed, place the leftovers in a pot on the stove-top and cook over medium heat until warm.

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