Ingredients

2 pounds beef chuck steak (or chuck roast or beef stew meat, cut into ½-inch cubes)

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 medium onion (chopped)

5 cloves garlic (minced)

1 teaspoon Italian seasoning

¼ cup tomato paste

5 cups beef broth

1 pound small potatoes (cut into ½-inch pieces)

2 medium carrots (sliced)

1 large red bell pepper (or any color mix, chopped)

1 cup green peas

Optional garnish: chopped fresh parsley, snipped thyme, or chopped green onions

Instructions

Step 1: Heat a large pot over medium-high heat. Add olive oil and the cubed beef. Sprinkle salt and pepper over the beef.

Step 2: Cook the beef in two batches to avoid overcrowding. Brown each batch for about 2 minutes on one side, then flip and cook for 2 more minutes on the other side. This prevents the beef from steaming.

Step 3: Reduce heat to medium. Add chopped onion, minced garlic, and Italian seasoning to the pot. Cook for 1 minute, stirring once or twice.

Step 4: Stir in the tomato paste until well combined, then cook for 2 minutes to deepen the flavor.

Step 5: Pour in the beef broth, stirring well so the tomato paste fully blends with the liquid. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes until the beef is tender.

Step 6: Add the potatoes, carrots, and chopped bell pepper to the pot. Simmer uncovered for 20 minutes.

Step 7: Stir in the green peas and simmer the soup for an additional 10 minutes.

Step 8: Taste and season with additional salt and freshly ground black pepper as desired. Garnish with chopped fresh parsley, snipped thyme, or chopped green onions if using before serving.

Tips & Variations

For extra flavor, brown the beef well but avoid overcrowding the pan to get a good sear.

Feel free to substitute fresh vegetables with frozen ones if pressed for time; add frozen peas with the other vegetables.

Use leftover roast beef or cooked stew meat to reduce cooking time.

For a spicier kick, add a pinch of crushed red pepper flakes when sautéing garlic and onions.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium heat until heated through, stirring occasionally. This soup also freezes well; freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef for this soup?

Yes, you can use chuck roast, stew meat, or even brisket cut into cubes. The key is to use a cut that becomes tender with slow simmering.

Can I make this soup in a slow cooker?

Absolutely. Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or until the beef and vegetables are tender.