A warming and hearty soup with tender beef chunks, potatoes, and carrots in a rich herb-seasoned broth.
1.5 lb Whole Beef Eye Round, cubed (On Sale: $5.99 lb)
1 bag bagged carrots, sliced (On Sale: 99¢)
1.5 lb russet potatoes, cubed (On Sale: 2/$5)
32 oz Swanson Chicken Broth (On Sale: 2/$5)
1 can diced tomatoes
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, sliced
1 tsp Italian seasoning
2 tbsp olive oil
Salt and pepper to taste
Step 1: Cut beef into 3/4-inch cubes. Season with salt and pepper.
Step 2: Heat olive oil in a large pot over medium-high heat.
Step 3: Brown beef in batches for 3-4 minutes. Remove and set aside.
Step 4: Add onion and celery, saute for 4 minutes.
Step 5: Add garlic and cook 30 seconds.
Step 6: Pour in broth and diced tomatoes. Add Italian seasoning.
Step 7: Return beef to the pot. Bring to a boil, then reduce to a simmer.
Step 8: Cover and cook for 20 minutes.
Step 9: Add potatoes and carrots. Simmer 25-30 minutes more until vegetables are tender and beef is cooked through.
Step 10: Season with salt and pepper. Serve hot.
Chef's Tip: This soup tastes even better the next day as the flavors develop overnight.
Serve with Crusty bread or dinner rolls.
Sale Prices Valid March 29, 2026 to April 4, 2026
Thank you for shopping at Boyers!
We hope you enjoy this recipe and continue to visit your local boyers and boyersfood.com!