Hearty Beef Broth with Vegetables

Step 2: Strain and Shred

1. Remove the beef and vegetables from the broth using a slotted spoon.
2. Discard the onion, bay leaf, and any large solids you don’t want in the final soup.
3. Shred or cut the beef into bite-sized pieces and set aside.

Step 3: Add the Fresh Vegetables

1. Bring the strained broth back to a simmer.
2. Add the potatoes, carrots, and green beans (or your chosen vegetables).
3. Stir in tomato paste if using, and cook until the vegetables are tender, about 15–20 minutes.

Step 4: Finish and Serve

1. Return the shredded beef to the pot.
2. Taste and adjust seasoning with salt and pepper.
3. Ladle into bowls and garnish with fresh parsley or thyme.

Serve hot with crusty bread for a complete, satisfying meal.

Variations & Tips

• 🫘 Add grains like barley, rice, or pasta for extra heartiness.
• 🌿 Flavor boost: Add a splash of Worcestershire sauce or a dash of soy sauce to the broth.
• 🍅 Tomato twist: Add diced tomatoes for a more stew-like soup.
• 🍠 Swap in sweet potatoes for a sweeter, earthier note.
• 🧊 Make ahead: The broth tastes even better the next day—great for leftovers!

Storage

• Fridge: Store in an airtight container for up to 4–5 days.
• Freezer: Let cool completely, then freeze for up to 3 months. Thaw and reheat on the stovetop.

Final Thoughts

This Hearty Beef Broth with Vegetables is the kind of recipe that brings people together. It’s deeply satisfying, nourishing, and endlessly adaptable. Whether you enjoy it as a simple bowl of soup or build it into a full meal with bread or grains, it’s a kitchen classic that never goes out of style.

Perfect for cold nights, sick days, or just when you want to cook with love—this dish is warmth in a bowl.

Have a family twist on beef soup? Share your secret ingredients or tips in the comments—we’d love to hear how you make it your own!