Description
A hearty and comforting Beef Vegetable Soup packed with nutritious vegetables and tender beef stew meat, simmered in a flavorful broth with herbs and diced tomatoes. Perfect for chilly days or a wholesome family meal, this recipe can be prepared on the stovetop, in a crockpot, or an Instant Pot, making it versatile and easy to fit your cooking style.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 lb beef stew meat, cut into 1/2-inch cubes (or chuck roast, top or bottom round)
Vegetables
- 1 tablespoon garlic, minced
- ½ cup onion, minced (1 medium onion)
- ½ cup celery, minced (2 celery ribs)
- 1 cup carrots, cut in small coins
- 2 cups potatoes, cut in small cubes
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 1 cup frozen green beans, thawed
Liquid and Canned Goods
- 4 cups beef broth
- 1 (14 oz) can petite diced tomatoes
Spices and Herbs
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
Instructions
- Sear Beef: Preheat your pot on medium heat for at least 5 minutes. Add olive oil and toss in the stew meat, cooking until well browned and colored on all sides, about 10 minutes.
- Sauté Vegetables: Add minced onions, garlic, carrots, and celery to the pot. Cook for an additional 3-5 minutes until the vegetables soften gently, releasing their flavors.
- Simmer Soup: Stir in the cubed potatoes, dried herbs (parsley, basil, oregano), bay leaves, beef broth, and petite diced tomatoes. Bring the mixture to a boil, then reduce heat to medium-low and cover the pot partially to simmer for about 25 minutes.
- Finish and Serve: After simmering, remove the bay leaves and stir in the thawed frozen corn, peas, and green beans. Allow them to warm through before serving the soup hot.
Notes
- For a slower, hands-off option, use a crockpot by browning meat and sautéing vegetables on the stove first, then cooking everything in the crockpot on high for 4-6 hours or low for 6-8 hours.
- An Instant Pot method is also available where after sautéing, the soup pressure cooks for 8 minutes with a quick pressure release.
- You can substitute beef stew meat with chuck roast or top/bottom round cut into cubes.
- Feel free to swap frozen vegetables for fresh if preferred, adjusting cooking times accordingly.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
- Adjust salt levels to taste, especially if using store-bought beef broth which can be salty.
