Description
Vegetable Beef Soup Recipe
Ingredients
1 lb stew beef (cubed)
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
3 cups beef broth
2 cups tomato sauce
2 carrots, diced
2 potatoes, cubed
1 cup green beans, cut
1 cup peas (frozen or fresh)
2 stalks celery, chopped
1 tsp thyme
1 tsp paprika
Salt and pepper to taste
Instructions
Brown the Beef:
In a large pot, heat olive oil over medium-high heat.
Add beef cubes, season with salt and pepper, and brown on all sides. Remove and set aside.
Sauté Vegetables:
In the same pot, add diced onion and garlic.
Cook for 3-4 minutes until softened.
Build the Soup Base:
Return the browned beef to the pot.
Pour in beef broth and tomato sauce.
Stir in thyme, paprika, salt, and pepper.
Add Vegetables:
Add carrots, potatoes, celery, and green beans.
Bring to a boil, then reduce heat to low and simmer for 45-60 minutes until beef and veggies are tender.
Finish with Peas:
Stir in peas and cook for another 5 minutes.
Serve:
Ladle into bowls and serve hot with fresh bread or crackers.
Hearty, warm, and perfect for chilly days!
#ComfortFood #HeartySoup #EasyDinner
Step-by-Step Guide
Follow these detailed instructions for a foolproof soup. First, ensure your beef cubes are patted dry with a paper towel; this is crucial for achieving a proper sear. In your large pot or Dutch oven, heat the olive oil until shimmering. Add the beef in a single layer, working in batches if necessary to avoid steaming. Sear until a deep brown crust forms on all sides. This step, called the Maillard reaction, builds immense flavor. After removing the beef, add the onions and garlic, scraping the bottom of the pot to release the flavorful browned bits (fond). This deglazing action is the secret to a rich base.
Once the aromatics are soft, return the beef and any accumulated juices. Add the broth, tomato sauce, and seasonings. The key here is to bring the mixture to a gentle boil before immediately reducing to the lowest simmer. Add the hardy vegetables: carrots, potatoes, celery, and green beans. Cover the pot partially and let it simmer gently for 45-60 minutes. The soup is ready when the beef is fork-tender. Finally, stir in the peas just until heated through to preserve their bright color and texture.
Serving Suggestions
This versatile soup pairs beautifully with a variety of sides. For a classic comfort meal, serve it with a thick slice of crusty sourdough or warm, buttered dinner rolls. For a low-carb option, try a simple side salad with a tangy vinaigrette. To make it a heartier feast, consider serving over a scoop of fluffy mashed potatoes or buttery egg noodles. Garnish individual bowls with freshly chopped parsley, a sprinkle of grated Parmesan cheese, or a dollop of sour cream for added richness.
How-to Summary
In short: Sear seasoned beef cubes until browned. Sauté onions and garlic in the same pot. Add back the beef with broth, tomato sauce, and spices. Bring to a boil, then simmer with hardy vegetables (carrots, potatoes, celery, green beans) for 45-60 minutes. Finish by stirring in peas just before serving.
Frequently Asked Questions
Can I make this soup in a slow cooker? Absolutely. After browning the beef and sautéing the onions/garlic on the stove, transfer everything except the peas to your slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours. Add peas 30 minutes before serving.
How can I thicken the soup? For a thicker broth, mix 2 tablespoons of cornstarch with 1/4 cup of cold water. Stir this slurry into the simmering soup during the last 10 minutes of cooking until it thickens.
What are the best cuts of beef to use? Chuck roast, cut into cubes, is ideal due to its marbling, which becomes tender and flavorful during long simmering. Stew meat from the grocery is often cut from the chuck.
How long does leftover soup last? Stored in an airtight container in the refrigerator, it will keep for 3-4 days. The flavors often meld and improve the next day.
Can I freeze this soup? Yes, it freezes very well. Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove. Note: Potatoes may become slightly grainy after freezing.
Common Mistakes to Avoid
- Not Browning the Beef Properly: Avoid crowding the pot. Crowding steams the meat, preventing the flavorful crust from forming.
- Overcooking the Peas: Add frozen or fresh peas at the very end. Cooking them for more than 5 minutes turns them mushy and dulls their color.
- Underseasoning: Soups require generous seasoning. Taste and adjust salt and pepper at the end of cooking, after the flavors have concentrated.
- Boiling Instead of Simmering: A vigorous boil will make the beef tough and can cause the vegetables to disintegrate. Maintain a gentle, low simmer.
Conclusion
This Vegetable Beef Soup is the epitome of hearty, homemade comfort. By following the detailed steps—especially taking the time to properly brown the beef—you create layers of deep, savory flavor. It’s a flexible recipe that welcomes variations and is perfectly suited for both weeknight dinners and make-ahead meal prep. With the provided tips to avoid common pitfalls, you are guaranteed a satisfying, nourishing pot of soup that will warm you from the inside out. Enjoy this timeless classic with your favorite bread and savor the delicious results of your effort.