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Ina Garten Beef Vegetable Soup

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This soup follows a traditional method: sear the beef, soften the vegetables, then let everything simmer gently until the meat is tender and the broth is full-bodied. Each ingredient keeps its role—nothing overpowers, and everything works together.

Ingredients

Scale

  • 2 tablespoons olive oil

  • 1½ pounds beef chuck, cut into bite-size pieces

  • 1 large yellow onion, chopped

  • 3 carrots, peeled and sliced

  • 3 celery stalks, sliced

  • 3 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 can (14.5 oz) diced tomatoes

  • 6 cups beef stock

  • 2 medium potatoes, peeled and diced

  • 1 cup green beans, trimmed and cut

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • 1½ teaspoons salt (adjust to taste)

  • ½ teaspoon black pepper

  • 2 tablespoons fresh parsley, chopped

Instructions

  • Brown the beef – Heat olive oil and sear beef in batches until well colored

  • Soften the vegetables – Add onion, carrots, and celery, cooking until tender

  • Add aromatics – Stir in garlic and tomato paste until fragrant

  • Build the broth – Add diced tomatoes and beef stock, scraping the pot

  • Season gently – Add thyme, bay leaf, salt, and pepper

  • Simmer slowly – Cover and cook until beef becomes tender

  • Add remaining vegetables – Stir in potatoes and green beans

  • Finish and rest – Cook until vegetables are soft, then remove bay leaf and add parsley

Find it online: https://inagartendishes.com/ina-garten-beef-vegetable-soup/