There’s nothing quite as comforting as a big, steaming bowl of Pot Vegetable Soup with Stew Meat on a chilly night. This soup is brimming with hearty chunks of beef, garden-fresh vegetables, and a broth so rich and savory it could warm any soul. Each spoonful is a harmony of textures: tender meat, vibrant veggies, and an herb-infused broth thickened just enough to feel rustic and homemade. Whether you’re feeding hungry family after a long day or simmering a batch for a cozy get-together with friends, this Pot Vegetable Soup with Stew Meat is the meal that brings everyone to the table, eager for seconds.

Pot Vegetable Soup with Stew Meat Recipe - Recipe Image

Ingredients You’ll Need

The wonderful thing about Pot Vegetable Soup with Stew Meat is how it transforms humble, everyday ingredients into something truly special. Every vegetable, herb, and the rich stew meat each plays a unique role—adding sweetness, depth, or a pop of color—to make this soup as stunning as it is satisfying.

Beef stew meat, 1 pound (cut into 1-inch cubes): The star of the show, adding robust flavor and heartiness to every bite.
Olive oil, 1 tablespoon: For browning the beef and building deep, savory notes from the start.
Onion, 1 medium (chopped): Delivers aromatic sweetness and a subtle flavor base for the soup.
Garlic, 2 cloves (minced): Adds a punchy, earthy kick that rounds out the flavors.
Beef broth, 4 cups: Creates a rich, deeply flavored foundation for the soup.
Water, 2 cups: Helps balance and extend the broth without making it too salty.
Carrots, 3 medium (sliced): Bring a gentle sweetness and bright orange color.
Celery, 2 stalks (sliced): Offers a subtle herbal undertone and classic soup crunch.
Potatoes, 2 medium (diced): Give hearty body and a creamy texture as they cook down.
Green beans, 1 cup (trimmed and cut): Add freshness and satisfying bite.
Corn kernels, 1 cup (fresh or frozen): Lend juicy bursts of texture and a hint of natural sweetness.
Tomatoes, 1 cup (diced, canned or fresh): Boosts brightness and balances the richness of the broth.
Dried thyme, 1 teaspoon: Infuses the soup with a gentle, comforting fragrance.
Dried basil, 1 teaspoon: Brings a subtle herbal dimension that complements beef beautifully.
Bay leaf, 1: Simmered whole to deepen the broth with an earthy aroma—just don’t forget to take it out before serving!
Salt, 1/2 teaspoon: Enhances all the flavors without overpowering the ingredients.
Black pepper, 1/4 teaspoon: Gives a delicate warmth to every spoonful.

How to Make Pot Vegetable Soup with Stew Meat

Step 1: Brown the Stew Meat

Start off by heating olive oil in a large pot or Dutch oven over medium-high heat. When the oil gets shimmery, add the beef stew meat in an even layer. Take your time to brown the beef on all sides—about 5 to 7 minutes—so you capture all those tasty caramelized bits. This searing step is key, because it locks in flavor and keeps the meat wonderfully tender later on.

Step 2: Sauté the Aromatics

Once your beef is beautifully browned, remove it from the pot and set it aside. In the same pot, toss in the chopped onion and garlic and sauté for 2 to 3 minutes. The onion gets soft, the garlic fragrant, and any lingering beefy bits on the bottom of the pan are lifted into the mix (hello, flavor boost!).

Step 3: Build the Broth

Now, return the stew meat to the pot and pour in the beef broth and water. Give it a good stir, scraping up anything still clinging to the bottom. Bring everything to a boiling bubble, then reduce the heat and simmer, covered, for about 45 minutes. This gentle simmering starts to tenderize the beef and mingle all the base flavors.

Step 4: Add the Vegetables and Seasonings

Next, add your carrots, celery, potatoes, green beans, corn, diced tomatoes, dried thyme, dried basil, bay leaf, salt, and pepper. Let all these vibrant veggies and herbs stew together, uncovered, for another 30 to 40 minutes. The vegetables become perfectly tender and soak up the savory broth, while the meat turns melt-in-your-mouth delicious. Just remember to remove the bay leaf at the end—no one wants a surprise crunch!

Step 5: Adjust and Serve

Taste the Pot Vegetable Soup with Stew Meat and season with more salt or pepper if you like. If you prefer a thicker soup, mash a few of the cooked potatoes right in the pot to thicken the broth naturally. Ladle the soup into big bowls and serve piping hot!

How to Serve Pot Vegetable Soup with Stew Meat

Garnishes

A handful of chopped fresh parsley or a sprinkle of grated Parmesan on top will take your Pot Vegetable Soup with Stew Meat to the next level. A swirl of good olive oil, a dollop of sour cream, or even some crunchy croutons are all inspired finishing touches.

Side Dishes

A scoop of tender rice or buttery egg noodles in each bowl lends extra comfort and makes a heartier meal. If you’re feeling classic, serve this soup with slices of crusty bread or a warm biscuit—perfect for sopping up every drop of the flavorful broth.

Creative Ways to Present

For a fun twist, ladle your Pot Vegetable Soup with Stew Meat into hollowed-out bread bowls or serve in small mugs for casual gatherings. Mini bowls at a buffet or alongside a vibrant salad can make even a simple dinner feel like a cozy feast.

Make Ahead and Storage

Storing Leftovers

Leftover Pot Vegetable Soup with Stew Meat stores brilliantly in an airtight container in the refrigerator for up to four days. The flavors deepen overnight, making the next-day bowl even more delightful! Just be sure to let the soup cool completely before transferring it to the fridge.

Freezing

This soup is freezer-friendly! Let it cool, then portion into freezer-safe containers or heavy-duty freezer bags—leaving a bit of space at the top for expansion. It’ll keep its flavor and texture for about three months. When you’re ready, thaw in the fridge overnight.

Reheating

To reheat, pour the Pot Vegetable Soup with Stew Meat into a saucepan and warm gently over medium-low heat, stirring occasionally. If the broth has thickened a bit too much, just splash in a little extra water or broth until you reach your ideal consistency.

FAQs

Can I use chicken or another protein instead of beef?

Absolutely! Substitute cubed chicken thighs or even turkey for the stew meat, just watch the cooking time since poultry cooks faster. You’ll get a lighter—but still flavor-packed—version of this classic soup.

What vegetables can I swap or add?

This recipe is wonderfully flexible. Try adding peas, zucchini, parsnips, sweet potatoes, or even a handful of shredded cabbage. If you’ve got leftover veggies in the fridge, toss them in—this is a fantastic clean-out-the-crisper soup!

Can I make Pot Vegetable Soup with Stew Meat in a slow cooker?

You sure can! Brown the meat and sauté the aromatics as directed, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, adding the more delicate veggies in the last hour.

How do I keep the beef tender in the soup?

Gentle simmering is the secret. Don’t boil the stew meat vigorously—low and slow cooking allows the tough fibers to break down, resulting in meat that’s tender and succulent every time.

What’s the best way to thicken the soup naturally?

The easiest way is to mash a few of the cooked potatoes right in the pot. They’ll dissolve into the broth, giving the soup a thicker, silkier texture without extra starch or flour.

Final Thoughts

If you’re looking for a meal that delivers all the comforts of home in one pot, Pot Vegetable Soup with Stew Meat is truly hard to beat. It’s filling, flexible, and makes your kitchen smell incredible. Give it a try—you might just find it becomes your go-to favorite for chilly evenings and gathering friends around your table.

Pot Vegetable Soup with Stew Meat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This hearty Pot Vegetable Soup with Stew Meat is a comforting and flavorful dish perfect for any day of the week. Packed with tender stew meat and an assortment of vegetables, this soup is sure to warm you up from the inside out.

Ingredients

Scale

Stew Meat:

1 pound beef stew meat, cut into 1-inch cubes

Vegetables:

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, sliced
2 medium potatoes, diced
1 cup green beans, trimmed and cut
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes (canned or fresh)

Seasonings:

1 teaspoon dried thyme
1 teaspoon dried basil
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Brown the Stew Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the stew meat and brown on all sides, about 5–7 minutes. Remove the meat and set aside.
Sauté Onion and Garlic: In the same pot, add chopped onion and garlic, sautéing for 2–3 minutes until softened. Return the meat to the pot and pour in the beef broth and water.
Cook the Soup: Bring to a boil, then reduce heat and simmer covered for 45 minutes. Add carrots, celery, potatoes, green beans, corn, tomatoes, thyme, basil, bay leaf, salt, and pepper. Simmer uncovered for another 30–40 minutes until vegetables are tender and meat is fully cooked.
Serve: Remove the bay leaf before serving.