Description
A hearty and comforting 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 warming up on a chilly day or as a nourishing 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 olive oil over medium-high heat. Season the cubed beef stew meat with salt and pepper, then sear the beef for 5-7 minutes until it is well browned on all sides. Remove the beef from the pot and set it aside to rest.
- Sauté Onions and Garlic: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant, taking care not to burn the garlic.
- Add Beef and Vegetables: Return the browned beef to the pot. Pour in the beef broth and add the canned diced tomatoes along with sliced carrots, celery, diced potato, green beans, corn kernels, and peas. Stir the mixture well to combine.
- Season and Simmer: Stir in dried thyme, dried basil, dried oregano, and add the bay leaf. Adjust the seasoning with additional salt and pepper if needed. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 to 1.5 hours until the beef is tender and the flavors meld together.
- Finish and Serve: Remove the bay leaf before serving. Ladle the hot soup into bowls and enjoy it immediately as a comforting, filling meal.
Notes
- For a thicker soup, partially mash some of the potatoes during the last 10 minutes of cooking.
- You can substitute beef stew meat with chuck roast cut into cubes if desired.
- Frozen vegetables can be used if fresh are not available; adjust cooking time accordingly.
- Leftovers store well refrigerated for up to 3 days and freeze nicely for up to 3 months.
- For added flavor, garnish with fresh parsley or a sprinkle of grated Parmesan cheese.
