Description
This hearty Beef Vegetable Soup is a comforting and nutritious meal perfect for any season. Featuring tender cubes of beef stew meat simmered with a medley of fresh vegetables and herbs, this soup offers rich flavors and a satisfying texture. With versatile cooking options via stovetop, crockpot, or Instant Pot, it’s an easy, wholesome dish ideal for family dinners and meal prepping.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 lb beef stew meat, cut into 1/2-inch cubes (or chuck roast, top or bottom round)
Vegetables
- 1 tablespoon garlic, minced
- ½ cup onion, minced (1 medium onion)
- ½ cup celery, minced (2 celery ribs)
- 1 cup carrots, cut in small coins
- 2 cups potatoes, cut in small cubes
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 1 cup frozen green beans, thawed
Liquids and Canned Goods
- 4 cups beef broth
- 1 (14 oz) can petite diced tomatoes
Spices and Herbs
- 2 bay leaves
- ¼ teaspoon dried parsley
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
Instructions
- Sear Beef: Preheat your pot on medium heat for at least 5 minutes. Add olive oil to the pan and gently toss in the stew meat. Allow the meat to brown evenly on all sides, about 10 minutes, to develop rich flavor and color.
- Sauté Vegetables: Add minced onions, garlic, carrots, and celery to the pot with the browned beef. Cook this vegetable mixture for 3 to 5 minutes until they soften gently, releasing their aromas.
- Simmer Soup: Stir in the cubed potatoes, dried parsley, basil, oregano, bay leaves, beef broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot partially with a lid and let it simmer for approximately 25 minutes to allow flavors to meld and potatoes to cook through.
- Add Frozen Vegetables and Serve: Once the soup is cooked, remove and discard the bay leaves. Stir in the thawed frozen corn, peas, and green beans. Heat through briefly, then serve hot and enjoy your nutritious and flavorful beef vegetable soup.
Notes
- You can substitute stew meat with chuck roast or top/bottom round cut into cubes.
- Frozen vegetables are added at the end to maintain their texture and color.
- If using a crockpot, brown the beef and sauté vegetables first, then cook on high for 4-6 hours or low for 6-8 hours before adding frozen veggies.
- For Instant Pot method, sauté beef and vegetables, then pressure cook for 8 minutes followed by quick pressure release and adding frozen vegetables before serving.
- Adjust salt and pepper to taste as broth may vary in sodium content.
- Leftovers store well refrigerated up to 3 days or frozen for up to 2 months.
