Description
A comforting and hearty old-fashioned vegetable beef soup featuring tender beef stew meat simmered with a medley of fresh vegetables and aromatic herbs in a rich beef broth. Perfect for a wholesome family meal.
Ingredients
Scale
Beef and Seasoning
- 1 lb beef stew meat, cubed
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 large potato, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup peas (fresh or frozen)
Liquids and Herbs
- 4 cups beef broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 bay leaf
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef stew meat with salt and pepper, then add to the pot and sear for 5-7 minutes until browned on all sides. Remove the beef from the pot and set it aside.
- Sauté Aromatics: Using the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes or until the onion becomes translucent, stirring occasionally to prevent burning.
- Add Ingredients to Pot: Return the browned beef to the pot. Pour in the beef broth and diced tomatoes along with all the vegetables: carrots, celery, potato, green beans, corn, and peas.
- Season and Simmer: Stir in the dried thyme, basil, oregano, and add the bay leaf. Adjust seasoning with salt and pepper as needed. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1 to 1.5 hours, or until the beef is tender and vegetables are cooked through.
- Finish and Serve: Remove the bay leaf from the soup. Ladle the soup into bowls and serve hot, enjoying the rich flavors and hearty texture.
Notes
- For extra depth of flavor, sear the beef in batches to avoid overcrowding the pot.
- Use fresh or frozen vegetables as preferred; canned veggies should be well drained to avoid extra liquid.
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This recipe can be adapted for a slow cooker by browning the beef and sautéing aromatics before adding all ingredients to the slow cooker and cooking on low for 6-8 hours.
- For a thicker soup, mash some of the potatoes or add a tablespoon of tomato paste during simmering.
