Why You’ll Love This Recipe
- Comforting Warmth: This vegetable beef soup is the perfect dish to warm you up on a chilly day.
- Nutrient-Packed: Loaded with vegetables and lean beef, it’s a nutritious meal that’s easy to prepare.
- Flavorful Simplicity: The combination of herbs and slow-cooked beef creates a rich, satisfying broth.
- Customizable: Easily adapt the recipe to suit your taste or dietary needs.
- Make-Ahead Friendly: Great for meal prep or freezing for later enjoyment.
- Family Favorite: A hearty meal that’s sure to please everyone at the table.
Ingredients & Preparation Notes
- Beef stew meat: Choose well-marbled cuts for tenderness and flavor. Trim any excess fat before cooking.
- Olive oil: Used for browning the beef and sautéing vegetables, it adds a subtle richness to the soup.
- Onion and garlic: These aromatics form the flavor base of the soup. Use fresh for the best taste.
- Carrots, celery, and potato: These vegetables provide texture and nutrition. Cut them uniformly for even cooking.
- Diced tomatoes: Adds acidity and depth to the broth. Canned tomatoes work well and are convenient.
- Beef broth: Use a high-quality broth or make your own for the best flavor.
- Thyme and rosemary: These herbs add an earthy, aromatic note to the soup.
- Bay leaf: Enhances the overall flavor of the soup but should be removed before serving.
- Frozen peas: Added at the end for a pop of color and sweetness.
- Fresh parsley: Used as a garnish to add freshness to the finished dish.
Professional Tips & Techniques
- Browning the Beef: Browning the beef before adding the other ingredients enhances the flavor through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.
- Simmering: Cooking the soup at a low simmer allows the flavors to meld and the beef to become tender. Aim for a gentle bubble rather than a rolling boil.
- Seasoning: Taste and adjust the seasoning at the end of cooking. The flavors will have concentrated, and you may need less salt than you think.
- Vegetable Texture: Add the frozen peas towards the end to preserve their texture and color. Overcooking can make them mushy.
- Visual Cues: Look for the beef to become fork-tender and the vegetables to be cooked through but not mushy. The broth should be rich and slightly thickened.
Recipe Variations
- Vegetarian Option: Replace the beef with mushrooms or lentils for a hearty vegetarian version.
- Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes for some heat.
- Herb Variations: Swap out thyme and rosemary for Italian herbs like basil and oregano for a different flavor profile.
- Grain Addition: Stir in cooked barley or quinoa for added texture and nutrition.
- Seasonal Twist: In the summer, add fresh corn and green beans for a seasonal variation.
- Low-Carb Version: Omit the potato and increase the amount of other low-carb vegetables like zucchini or cauliflower.
- Slow Cooker Method: Brown the beef and sauté the onions, then transfer everything to a slow cooker and cook on low for 6-8 hours.
- Instant Pot Variation: Use the sauté function to brown the beef, then pressure cook for 30 minutes for a quick version.
Serving Suggestions
- Crusty Bread: Serve with a slice of crusty bread to soak up the delicious broth.
- Salad: Pair with a simple green salad for a complete meal.
- Cheese: Top with grated Parmesan or a dollop of sour cream for added richness.
- Wine Pairing: A light red wine like Pinot Noir complements the hearty flavors of the soup.
- Garnish: A sprinkle of fresh herbs or a drizzle of olive oil can elevate the presentation.
- Side Dish: Serve alongside roasted vegetables or a baked potato for a more filling meal.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes well. Cool completely, then store in freezer-safe containers for up to 3 months.
- Make-Ahead: Prepare the soup a day in advance to allow the flavors to meld. Reheat gently on the stove.
- Reheating: Reheat on the stove over medium heat, stirring occasionally, until heated through. Add a bit of water or broth if the soup has thickened too much.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, this soup tastes even better the next day. Make it a day in advance and reheat gently on the stove.
Q: Can I use a different type of meat?
Yes, you can use chuck roast or even ground beef. Adjust cooking time accordingly for different cuts.
Q: How can I thicken the soup?
For a thicker broth, you can mash some of the cooked potatoes into the soup or add a slurry of cornstarch and water.
Q: Can I make this in a slow cooker?
Yes, brown the beef and sauté the onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q: What can I substitute for beef broth?
You can use vegetable broth or chicken broth, though the flavor will be slightly different.
Q: Can I add other vegetables?
Absolutely, feel free to add any vegetables you like. Just adjust the cooking time as needed for different vegetables.
Q: Is this soup freezer-friendly?
Yes, it freezes well. Cool completely before storing in freezer-safe containers for up to 3 months.
Q: How do I know when the beef is done?
The beef should be fork-tender, meaning it easily pulls apart when tested with a fork.
Conclusion
This hearty vegetable beef soup is a comforting classic that’s easy to make and customize. With its rich flavors and nutritious ingredients, it’s perfect for a cozy family dinner or meal prep. Give it a try and see how it becomes a staple in your kitchen.
Don’t forget to share your creations on social media and let us know how you enjoyed it. Serve it with a slice of crusty bread for the ultimate comfort food experience.
Hearty Vegetable Beef Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Return the beef to the pot. Add the carrots, celery, potato, diced tomatoes, beef broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 45-60 minutes, until the beef is tender and the vegetables are cooked through.
- Season the soup with salt and pepper to taste. Stir in the frozen peas and cook for an additional 5 minutes.
- Remove the bay leaf before serving. Garnish with fresh parsley.