Description
A hearty and comforting beef and vegetable soup made with tender beef stew meat, fresh vegetables, and aromatic herbs simmered to perfection in a flavorful broth. This classic soup is perfect for warming up on cool days and makes a satisfying meal packed with nutrition and rich taste.
Ingredients
Scale
Beef and Broth
- 1 lb (450g) beef stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 cups beef broth
- 2 cups water
Vegetables
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 carrots, sliced
- 3 stalks celery, sliced
- 3 potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen green beans
Other Ingredients and Seasonings
- 1 can (14.5 oz) diced tomatoes with juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, approximately 5 minutes. Remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 2 minutes until the onion becomes translucent and fragrant.
- Add Root Vegetables: Add the sliced carrots, celery, and diced potatoes to the pot. Stir to combine them with the onion and garlic.
- Add Liquids and Tomatoes: Pour in the diced tomatoes with juice, beef broth, and water. Stir everything together to mix the ingredients evenly.
- Return Beef and Season: Return the browned beef to the pot. Add dried thyme, dried rosemary, the bay leaf, salt, and pepper. Stir to combine all the flavors.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 45 minutes to an hour, or until the beef is tender and the flavors have melded together.
- Add Frozen Vegetables: After simmering, stir in the frozen peas and green beans. Cook for an additional 10 minutes until the vegetables are heated through.
- Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed. Remember to remove the bay leaf before serving.
- Serve: Ladle the hot beef and vegetable soup into bowls and enjoy its hearty, warming flavors.
Notes
- This soup can be made ahead and tastes even better the next day as the flavors develop further.
- For a thicker soup, mash some of the potatoes in the pot before serving.
- Feel free to substitute fresh green beans for frozen if preferred; just add them earlier in the cooking process.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust seasoning gradually to suit your taste.
