Description
Make this classic, filling vegetable beef soup on the stovetop. This recipe uses beef stew meat for a tender, traditional texture, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chopped potatoes (Yukon Gold or Russet)
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour (optional, for thickening)
- 1/4 cup cold water (if using flour)
Instructions
- Season the beef stew meat generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set it aside.
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with juice), potatoes, thyme, and bay leaf.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is very tender.
- Stir in the frozen green beans and corn. Continue to simmer, uncovered, for another 15 minutes.
- Remove and discard the bay leaf.
- If you prefer a thicker soup, mix the flour and cold water in a small bowl to create a slurry. Stir the slurry slowly into the simmering soup. Cook for 5 minutes, stirring constantly, until the soup thickens slightly.
- Taste and adjust salt and pepper as needed before serving.
Notes
- For a quicker soup, substitute the stew meat with 1.5 pounds of ground beef. Brown the ground beef first, drain the fat, and then proceed with the vegetables. Reduce the simmering time to 30 minutes after adding the broth.
- If you have homemade beef broth, use it for the best flavor.
- This soup freezes well for future meals. Cool completely before transferring to freezer-safe containers.
- Prep Time: 20 min
- Cook Time: 2 hr 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 30
- Cholesterol: 85