Introduction
Embark on a culinary adventure with this hearty beef and vegetable soup that promises a burst of flavor in every spoonful. Perfect for chilly evenings or a cozy gathering, this dish combines tender beef stew meat with a rainbow of vegetables, all simmered in a rich broth. Get ready to warm up with this deliciously satisfying meal!
Detailed Ingredients with measures
For the Beef:
1 ½ lbs beef stew meat (chuck roast works great)
Salt and black pepper
1 tbsp olive oil or butter
The Veggie Crew:
1 medium yellow onion, chopped
3 cloves garlic, minced
3 carrots, peeled and chopped
2 celery stalks, chopped
1 zucchini, chopped (or substitute with green beans)
1 cup corn (frozen or fresh)
1 cup green peas
2 russet potatoes, peeled and diced
For the Flavor:
6 cups beef broth (low-sodium if preferred)
1 can (14 oz) diced tomatoes, including juices
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
Fresh parsley for garnish
Prep Time
Approximately 15 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: Serves 6-8
Directions
1. Brown the Beef:
Heat a large pot over medium-high heat. Add olive oil or butter. Season the beef with salt and black pepper, then add to the pot. Let it sear without moving for a few minutes to develop a golden-brown crust. Once browned, remove the beef and set aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, minced garlic, carrots, and celery. Cook for about 5–7 minutes until they soften and become fragrant.
3. Build the Soup Base:
Stir in the tomato paste and cook for 1–2 minutes. Pour in the beef broth and diced tomatoes with their juices. Add the dried oregano, dried thyme, and bay leaf. Return the browned beef to the pot. Bring the mixture to a boil.
4. Simmer:
Reduce the heat to low and let the soup simmer for 45 minutes. After 15 minutes of simmering, add the diced potatoes to prevent them from becoming too soft.
5. Add Remaining Vegetables:
In the last 10 minutes of cooking, add the chopped zucchini, corn, and green peas. These vegetables require less cooking time and will retain their color and texture.
6. Season and Serve:
Taste the soup and adjust the seasoning with additional salt and black pepper if needed. Remove the bay leaf. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Tips
For a thicker broth, mash a few of the cooked potatoes directly in the pot before serving. This soup tastes even better the next day and freezes well for future meals.
Detailed Directions and Instructions
Brown the Beef
Heat a large pot over medium-high heat. Add olive oil or butter. Season the beef with salt and black pepper, then add to the pot. Let it sear without moving for a few minutes to develop a golden-brown crust. Once browned, remove the beef and set aside.
Sauté the Vegetables
In the same pot, add the chopped onion, minced garlic, carrots, and celery. Cook for about 5–7 minutes until they soften and become fragrant.
Build the Soup Base
Stir in the tomato paste and cook for 1–2 minutes. Pour in the beef broth and diced tomatoes with their juices. Add the dried oregano, dried thyme, and bay leaf. Return the browned beef to the pot. Bring the mixture to a boil.
Simmer
Reduce the heat to low and let the soup simmer for 45 minutes. After 15 minutes of simmering, add the diced potatoes to prevent them from becoming too soft.
Add Remaining Vegetables
In the last 10 minutes of cooking, add the chopped zucchini, corn, and green peas. These vegetables require less cooking time and will retain their color and texture.
Season and Serve
Taste the soup and adjust the seasoning with additional salt and black pepper if needed. Remove the bay leaf. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
For a thicker broth
Mash a few of the cooked potatoes directly in the pot before serving.
This soup
Tastes even better the next day and freezes well for future meals.
Cook techniques
Brown the Beef
Heat a large pot over medium-high heat, adding olive oil or butter. Season the beef with salt and black pepper. Sear the beef without moving it for a few minutes to create a golden-brown crust. Remove and set aside after browning.
Sauté the Vegetables
In the same pot used for the beef, add chopped onion, minced garlic, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften and become fragrant.
Build the Soup Base
Stir in the tomato paste and cook for 1-2 minutes. Then, pour in the beef broth and diced tomatoes with their juices. Add dried oregano, dried thyme, and a bay leaf. Return the browned beef to the pot and bring to a boil.
Simmer
Reduce the heat to low and let the soup simmer for 45 minutes. Add the diced potatoes after 15 minutes to prevent them from becoming too soft.
Add Remaining Vegetables
In the last 10 minutes of cooking, incorporate chopped zucchini, corn, and green peas, which require less cooking time and will maintain their color and texture.
Season and Serve
Taste the soup and adjust seasoning with salt and black pepper if necessary. Remove the bay leaf before ladling the soup into bowls. Garnish with fresh parsley and serve hot.
FAQ
Can I use different cuts of beef for this recipe?
Yes, other cuts such as shank or brisket can also work, but chuck roast is recommended for its tenderness.
What can I substitute for beef broth?
You can use vegetable broth or chicken broth as alternatives. Adjust the seasoning as needed.
How can I make the soup vegetarian?
Substitute the beef with mushrooms or legumes and use vegetable broth instead of beef broth.
Can I add other vegetables?
Absolutely! Feel free to include any favorite vegetables like bell peppers or green beans.
How long does the soup keep in the refrigerator?
The soup can be stored in the refrigerator for up to 4 days.
Can I freeze the soup?
Yes, this soup freezes well. Just ensure it’s cooled completely before transferring it to an airtight container. It can be frozen for up to 3 months.
How do I reheat frozen soup?
Thaw the soup in the refrigerator overnight, then reheat on the stove over low heat until heated through, stirring occasionally.
Conclusion
This hearty beef and vegetable soup is not only filling and nutritious but also packed with flavor. The combination of tender beef and a medley of vibrant vegetables creates a comforting dish that is perfect for any occasion. Enjoy it as a family meal that’s easy to prepare and even better as leftovers.
More recipes suggestions and combination
Beef and Vegetable Stir-Fry
Transform the stew ingredients into a quick stir-fry by slicing the beef thinly and sautéing it with the veggies in a hot pan with soy sauce and ginger.
Beef and Potato Casserole
Layer the browned beef, sautéed vegetables, and diced potatoes in a baking dish. Top with cheese and bake until bubbly for a comforting casserole.
Vegetable Beef Tacos
Shred the cooked beef and serve it in corn tortillas with the sautéed veggies, topped with fresh cilantro and lime for a tasty taco night.
Beef and Veggie Quesadillas
Use the mixture of beef and vegetables as a filling for quesadillas, adding cheese between two tortillas and cooking until golden brown and crispy.
Beef Vegetable Shepherd’s Pie
Scoop the beef and vegetable mixture into a casserole dish and top with creamy mashed potatoes. Bake until the potatoes are golden brown for a comforting shepherd’s pie.
