Description
Hearty vegetable beef soup brings comfort and warmth to winter meals. Savory broth blends tender beef chunks with farm-fresh vegetables, creating a satisfying one-pot meal you’ll crave during chilly evenings.
Ingredients
Scale
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 4 cups beef broth (low sodium if preferred)
- 2 cups water
- 3 medium potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 1 (14.5 oz) can diced tomatoes
- 2 celery stalks, chopped
- 1 cup frozen green beans
- 1 cup frozen corn (or peas)
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Beef Preparation: Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, sear until caramelized and golden brown, rotating pieces for even cooking. Remove and set aside.
- Vegetable Foundation: In the same pot, sauté onions, carrots, celery, and garlic until vegetables soften and release aromatic flavors. Stir continuously to prevent burning and develop depth.
- Liquid and Herb Integration: Return seared beef to the pot. Add diced tomatoes, beef broth, water, thyme, parsley, and bay leaf. Bring to a robust boil, then reduce to a gentle simmer. Cover and allow ingredients to meld and tenderize for 35-40 minutes.
- Final Vegetable Addition: Introduce potatoes, green beans, and corn kernels. Continue simmering uncovered until vegetables reach perfect tenderness, creating a harmonious and rich flavor profile.
- Finishing Touch: Remove bay leaf and adjust seasoning with salt and pepper. Serve hot in warm bowls, garnish with fresh parsley, and accompany with crusty bread or crackers for a complete meal.
Notes
- Meat Selection Matters: Choose chuck roast or stew meat with good marbling for maximum tenderness and rich flavor development during slow cooking.
- Browning Technique: Ensure meat pieces are patted dry before searing to achieve perfect caramelization and prevent steaming instead of browning.
- Vegetable Timing: Add softer vegetables like green beans later to prevent overcooking and maintain their vibrant color and crisp texture.
- Low and Slow Simmering: Maintain a gentle simmer instead of aggressive boiling to keep meat tender and prevent tough, chewy protein texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 215
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg