ChowdersAmericanEasy

Vegetable Beef Chowder

Name: Vegetable Beef Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground beef (85/15 blend); 1 whole yellow onion, medium, diced; 3 cloves (15 g) garlic cloves, minced; 3 whole (300 g) carrots, medium, peeled and diced into ½-inch pieces; 2 stalks (150 g) celery stalks, diced into ½-inch pieces; 4 whole (600 g) russet potatoes, medium, peeled and diced into ½-inch cubes; 1½ cups (150 g) fresh green beans, trimmed and cut into 1-inch pieces; 3 tbsp (54 g) tomato paste; 6 cups (1440 ml) beef broth; 2 cups (480 ml) water; 2 tbsp (30 ml) olive oil; 2 leaves bay leaf; 2 tsp (2 g) fresh thyme, or 1 tsp dried; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) Worcestershire sauce

From the MyKitchenBank Kitchen

A warming, stick-to-your-ribs chowder loaded with seasoned ground beef, tender potatoes, carrots, celery, and green beans in a rich tomato-beef broth. Perfect for cool evenings and easy weeknight dinners.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 6 servings (about 10 cups total)

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Ingredients

6 servings

1½ lb (680 g) ground beef (85/15 blend)
1 whole yellow onion, medium, diced
3 cloves (15 g) garlic cloves, minced
3 whole (300 g) carrots, medium, peeled and diced into ½-inch pieces
2 stalks (150 g) celery stalks, diced into ½-inch pieces
4 whole (600 g) russet potatoes, medium, peeled and diced into ½-inch cubes
1½ cups (150 g) fresh green beans, trimmed and cut into 1-inch pieces
3 tbsp (54 g) tomato paste
6 cups (1440 ml) beef broth
2 cups (480 ml) water
2 tbsp (30 ml) olive oil
2 leaves bay leaf
2 tsp (2 g) fresh thyme, or 1 tsp dried
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) Worcestershire sauce

Equipment (5)

Large heavy-bottomed pot (6-quart or larger)
Wooden spoon or silicone spatula
Cutting board
Chef's knife
Measuring cups and spoons

Steps

Before you start

Gather all vegetables and have them prepped before starting
Use a large pot (6-quart or larger) to accommodate all ingredients
Have beef broth at room temperature for easier stirring in

1
Brown the beef
- Heat olive oil in a large 6-quart pot over medium-high heat (about 1 minute until shimmer appears).
- Add ground beef and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until no pink remains and the meat is richly browned.
- Pour off excess fat if more than 1 tablespoon remains.
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Ready when: Beef is crumbly and no pink remains; internal temperature reaches 160°F (71°C)
Tip: Breaking the beef into small pieces ensures even browning and prevents lumps in the chowder
2
Build the flavor base
- Reduce heat to medium.
- Add diced onion and celery to the pot and sauté for 3–4 minutes, stirring occasionally, until softened and fragrant.
- Add minced garlic and sauté for 1 minute more.
- Stir in tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
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Ready when: Onion is translucent and tomato paste is slightly darkened
Tip: Cooking tomato paste directly in the pot caramelizes it slightly, intensifying the umami flavor
3
Deglaze and build broth
- Pour in beef broth and water, scraping the bottom of the pot with your wooden spoon to lift any browned bits.
- Stir in bay leaves, thyme, Worcestershire sauce, salt, and black pepper.
- Bring to a boil over medium-high heat.
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Ready when: Mixture reaches a rolling boil with bubbles breaking the surface
Tip: Deglazing releases the caramelized beef and vegetable bits that add deep flavor to the broth
4
Add potatoes and carrots
- Add diced potatoes and carrots to the boiling broth.
- Return to a boil, then reduce heat to medium.
- Simmer uncovered for 12–15 minutes, stirring occasionally, until the potatoes are just becoming tender (a fork should pierce them with slight resistance).
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Ready when: Potatoes and carrots are tender but not falling apart
Tip: Don't overcook the potatoes or they'll disintegrate; you want tender chunks, not mush
5
Add green beans and finish
- Stir in the cut green beans and simmer for another 5–7 minutes until the beans are bright green and tender-crisp.
- Taste the chowder and adjust salt and pepper as needed.
- Remove bay leaves before serving.
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Ready when: Green beans are bright green and pierce easily with a fork
Tip: Adding green beans last preserves their color and prevents them from becoming mushy

Good to know

Tips

For extra richness, stir in ½ cup (120 ml) heavy cream or sour cream just before serving
Chop all vegetables to a uniform ½-inch size so they cook evenly and give the chowder a nice rustic texture
If the chowder is too thin after cooking, mix 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) cold water and stir it in while simmering until thickened
This chowder tastes even better the next day as the flavors meld; make it ahead and reheat gently

Make ahead

You can brown the beef and sauté the aromatic vegetables (steps 1–2) up to 2 days ahead; refrigerate in an airtight container. When ready to serve, reheat over medium heat, then add the broth and remaining vegetables and proceed with step 3.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Freeze in freezer-safe containers or zip-top bags for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently over medium heat on the stovetop, stirring occasionally, until heated through (about 10–15 minutes). Add a splash of broth or water if the chowder has thickened too much upon standing.

Substitutions

beef broth → chicken broth or vegetable broth. Use the same quantity; chicken broth will make a lighter chowder, while vegetable broth creates a more herbaceous flavor
fresh green beans → frozen peas or corn. Thaw frozen vegetables before adding, or add them just to warm through (2–3 minutes) to prevent mushiness
russet potatoes, medium → diced sweet potato or parsnip. Sweet potato adds mild sweetness; parsnip adds earthiness. Both require similar cooking time
tomato paste → 1 can (6 oz / 170 g) tomato sauce. Tomato sauce is thinner than paste, so reduce the overall liquid by ½ cup (120 ml) to avoid a soupy chowder