Description
A hearty and comforting old-fashioned vegetable beef soup made with tender beef stew meat and a colorful mix of fresh vegetables simmered in a savory beef broth seasoned with classic herbs. Perfect for a wholesome family meal that warms you up on chilly days.
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
- Sear the Beef: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the cubed beef stew meat with salt and pepper. Add the beef to the pot and sear for 5-7 minutes until browned on all sides. Remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant, scraping up any browned bits left from the beef to enhance flavor.
- Add Vegetables and Broth: Return the seared beef to the pot. Add 4 cups of beef broth, 1 can of diced tomatoes, sliced carrots, celery, diced potato, green beans, corn kernels, and peas. Stir to combine all ingredients evenly.
- Season and Simmer: Stir in dried thyme, dried basil, dried oregano, and the bay leaf. Taste and adjust salt and pepper as needed. Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and let the soup simmer gently for 1 to 1.5 hours until the beef is tender and the vegetables are cooked through.
- Final Touches: Remove the bay leaf from the soup before serving. Ladle the hot vegetable beef soup into bowls and enjoy immediately.
Notes
- Use fresh or frozen vegetables as available; adjust cooking time if using frozen.
- For a thicker soup, mash a few pieces of potato in the pot before serving.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust seasoning at the end to balance flavors perfectly.
- For a richer broth, use homemade beef broth instead of store-bought.
