Jamie Oliver’s Beef and Vegetable Soup is a hearty, comforting dish packed with tender beef, wholesome vegetables, and a flavorful broth. Perfect for chilly days or as a nourishing family meal, this soup is a classic that’s sure to satisfy.

What is Jamie Oliver’s Beef and Vegetable Soup?

This soup is a rich and nutritious dish made with slow-cooked beef, seasonal vegetables, and fragrant herbs. The beef is simmered to tender perfection, and the vegetables add depth and flavor, creating a hearty and wholesome one-pot meal.

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Why You Should Try This Recipe

Hearty and filling: A complete meal in one bowl.
Nutritious: Packed with protein and fiber from beef and vegetables.
Versatile: Customize with your favorite vegetables or herbs.
Perfect for batch cooking: Make a big batch and enjoy it throughout the week.
Comforting: A warm, satisfying dish for colder days.

Ingredients Needed for Jamie Oliver Beef and Vegetable Soup

Beef stewing meat: 500g (1.1 lbs), cut into chunks.
Onion: 1 large, finely chopped.
Garlic: 2 cloves, minced.
Carrots: 2, diced.
Celery stalks: 2, diced.
Potatoes: 2 large, peeled and diced.
Parsnips: 1, peeled and diced (optional).
Tomatoes: 2 large, chopped, or 1 can (400g) diced tomatoes.
Beef stock: 1.5 liters (6 cups).
Bay leaves: 2.
Fresh thyme: A few sprigs.
Olive oil: 2 tablespoons.
Salt and black pepper: To taste.
Fresh parsley: A handful, chopped, for garnish.

Kitchen Equipment Needed

Large soup pot or Dutch oven.
Wooden spoon for stirring.
Knife and cutting board for chopping vegetables.
Ladle for serving.

Instructions to Make Jamie Oliver Beef and Vegetable Soup

Step 1: Sear the beef

Heat olive oil in a large soup pot over medium-high heat. Add the beef chunks and sear them on all sides until browned. Remove the beef from the pot and set aside.

Step 2: Sauté the vegetables

In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.

Step 3: Build the soup base

Return the beef to the pot and add the diced tomatoes, beef stock, bay leaves, and thyme. Season with salt and black pepper. Bring to a boil, then reduce the heat to low and simmer for 45-60 minutes, or until the beef is tender.

Step 4: Add the root vegetables

Add the diced potatoes and parsnips to the pot. Simmer for another 20-25 minutes, or until the vegetables are cooked through.

Step 5: Adjust seasoning and serve

Taste the soup and adjust the seasoning if needed. Remove the bay leaves and thyme sprigs. Garnish with fresh parsley and serve hot.

What to Serve With Jamie Oliver Beef and Vegetable Soup

Crusty bread: Perfect for soaking up the flavorful broth.
Side salad: Adds freshness and crunch to the meal.
Rice or noodles: Makes the soup even heartier.
Pickles or relishes: Add a tangy contrast to the rich soup.

Pro Tips for Making the Best Beef and Vegetable Soup

Choose the right cut of beef: Stewing beef like chuck or brisket works best for tenderness.
Sear the beef: Adds depth and flavor to the soup.
Use fresh herbs: Thyme, bay leaves, or parsley enhance the aroma.
Simmer low and slow: Ensures tender beef and rich flavors.
Make it ahead: The flavors improve after a day in the refrigerator.

What are Variations of Jamie Oliver Beef and Vegetable Soup?

Spicy version: Add chili flakes or smoked paprika for a kick.
Grain addition: Stir in cooked barley, quinoa, or pasta for extra texture.
Tomato-free: Skip tomatoes for a clear broth version.
Vegetable-heavy: Add green beans, zucchini, or spinach for more veggies.
Low-carb option: Replace potatoes with cauliflower or turnips.

How Do I Store Jamie Oliver Beef and Vegetable Soup?

In the refrigerator: Store in an airtight container for up to 3 days.
In the freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

Nutrition Value (per serving, based on 6 servings)

Calories: 350
Protein: 25g
Carbs: 20g
Fat: 15g

FAQs

What is the best cut of beef for beef and vegetable soup?

The best cuts of beef for this soup are stewing beef, chuck, or brisket. These cuts become tender and flavorful when simmered slowly in the broth.

Can I make beef and vegetable soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Sear the beef and sauté the vegetables first, then transfer them to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.

How do I thicken beef and vegetable soup?

To thicken the soup, you can mash some of the potatoes or add a slurry made of 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Stir it into the soup and simmer until thickened.

Can I freeze beef and vegetable soup?

Yes, beef and vegetable soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Store in the freezer for up to 3 months. Thaw and reheat gently on the stovetop or in the microwave.

Final Words

Jamie Oliver’s Beef and Vegetable Soup is a nourishing and flavorful dish that’s easy to make and perfect for any occasion.

Try it today and enjoy a classic that never goes out of style!