Vegetable Beef Soup

 

Melt-in-your-mouth slow-cooked beef, potato, and vegetable chunks simmering in a flavorful broth laced with herbs makes up this filling bowl of soup. You’ll adore how this beef soup recipe’s broth is extra flavorful from a hidden ingredient and is slightly thickened to resemble gravy!

 

 

Ingredients:

1. 1 1/2 lbs beef stew meat
2. 2 1/2 Tbsp olive oil, divided
3. Salt and freshly ground black pepper
4. 1 3/4 cups chopped yellow onion (1 large)
5. 1 1/4 cups peeled and chopped carrots (3 medium)
6. 1 cup chopped celery (3 medium)
7. 1 1/2 Tbsp minced garlic (4 cloves)
8. 8 cups low-sodium beef broth or chicken broth
9. 2 (14 oz.) cans diced tomatoes
10. 1 1/2 tsp dried basil
11. 1 tsp dried oregano
12. 1/2 tsp dried thyme
13. 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
14. 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
15. 1 1/2 cups frozen corn
16. 1 cup frozen peas
17. 1/3 cup chopped fresh parsley

 

How To Make Vegetable Beef Soup

1. Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.
2. Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.
3. Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.
4. Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.
5. Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).
6. Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.
7. Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

 

 

Notes:

beef: Any stewing or braising beef would work well in this recipe; these cuts are typically sold already cut and cubed. If not, slice the beef into pieces and choose a slow-cooking cut like boneless short ribs or chuck. For optimum results, look for beef that has a lovely, even marbling of fat!

 

. Red wine, Guinness, or stout – they will give this soup stock a fantastic boost of flavour! I like all three and use them all. You will be aware of the flavor-enhancing effect of the Guinness if you enjoy Irish Beef Guinness Stew.
Any dry, full-bodied red wine will do. Merlots and Cabernet sauvées are perfect.

Storage – Like stew, it’s even better the next day! Will keep for 4 to 5 days in the fridge. Also freezes perfectly.

NUTRITION INFORMATION: