Description
A hearty and comforting old-fashioned vegetable beef soup made with tender beef stew meat, a medley of fresh vegetables, aromatic herbs, and simmered slowly to develop rich flavors. Perfect for a wholesome family meal.
Ingredients
Scale
Beef
- 1 lb beef stew meat, cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
Vegetables and Broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (15 oz) diced tomatoes
- 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)
Herbs and Seasonings
- 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 olive oil over medium-high heat. Season the beef stew meat with salt and pepper, then add it to the pot and sear for 5-7 minutes until the beef is browned on all sides. Remove the beef from the pot and set aside.
- Sauté onions and garlic: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant, scraping the bottom of the pot to loosen any browned bits.
- Add beef and vegetables: Return the seared beef to the pot. Pour in the beef broth and diced tomatoes. Add the sliced carrots, celery, diced potato, green beans, corn kernels, and peas. Stir to combine all ingredients evenly.
- Season and simmer: Stir in the dried thyme, basil, oregano, and add the bay leaf. Adjust seasoning with additional salt and pepper as desired. Bring the soup to a boil over high heat, then reduce to low heat. Cover the pot and let it simmer gently for 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
- Finish and serve: Remove the bay leaf from the soup before serving. Ladle the hot vegetable beef soup into bowls and enjoy immediately for a warming meal.
Notes
- For richer flavor, brown the beef in batches without overcrowding the pot.
- You can substitute fresh or frozen vegetables depending on availability and season.
- If you prefer a thicker soup, mash some of the potatoes in the pot and stir.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months.
- Adjust herbs to taste; fresh herbs can be used but add later in the cooking process to preserve flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
