Mums Old Fashioned Vegetable Beef Soup Recipe Hearty Tender

Instructions:

1. Toss the cubed beef chuck lightly in the flour, seasoned generously with salt and pepper.
2. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to crowd the pan. Remove browned beef with a slotted spoon and set aside.
3. Reduce heat to medium. Add the diced onion, celery, and carrots to the pot. Sauté gently for 5–7 minutes until the onions are translucent, scraping up any brown bits (the fond) from the bottom.
4. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant. Sprinkle in the dried thyme.
5. Return the seared beef to the pot. Pour in the beef broth and water. Add the bay leaves. Bring the mixture to a boil, then immediately reduce heat to low, cover loosely, and simmer for 1 hour 45 minutes, or until the beef is nearly fork-tender.
6. Stir in the cubed potatoes. Increase heat slightly to return to a gentle simmer. Continue cooking, uncovered, for another 30 minutes, or until the potatoes are tender and the beef shreds easily with a fork.
7. Remove the bay leaves. Stir in the frozen peas during the last 5 minutes of cooking—they just need warming through. Taste the broth and adjust seasoning (salt/pepper) as needed.
8. Ladle the Old Fashioned Vegetable Beef Soup into bowls and garnish generously with fresh parsley before serving.