Description
This Old-Fashioned Vegetable Beef Soup is a hearty and comforting classic, packed with tender beef stew meat and a medley of fresh vegetables simmered in a flavorful beef broth. Perfect for warming up on chilly days, this soup combines simple ingredients with slow, steady cooking to develop deep, rich flavors and a satisfying texture.
Ingredients
Scale
Meat and Oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
Aromatics and Broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
Vegetables
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14.5 ounces) diced tomatoes, undrained
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef stew meat in batches, browning it on all sides to lock in flavor. Remove the browned beef and set aside.
- Sauté Aromatics: Using the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and sauté for an additional minute until fragrant to build the base flavor.
- Add Liquids and Beef: Return the browned beef to the pot and pour in the beef broth along with the water. Stir everything together and bring the mixture to a gentle simmer.
- Add Vegetables: Stir in the sliced carrots, celery, potatoes, green beans, corn, and the undrained diced tomatoes, integrating all the fresh ingredients evenly.
- Season the Soup: Sprinkle in the dried thyme, dried basil, add the bay leaf, and season with salt and pepper to taste. Bring the soup back to a simmer, then reduce the heat to low to allow gentle cooking.
- Simmer Until Tender: Cover the pot and let the soup simmer for 1.5 to 2 hours, stirring occasionally and adding more water if needed, until the beef is tender and vegetables are fully cooked.
- Finish and Adjust Seasoning: Remove the bay leaf and taste the soup, adjusting salt and pepper as desired to perfect the flavors.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley if you like. Enjoy this classic, comforting meal!
Notes
- Browning the beef in batches prevents overcrowding and helps develop a richer flavor.
- Use fresh or frozen vegetables if canned are not available for a fresher taste.
- Adjust the thickness of the soup by adding more or less water during simmering.
- Leftovers taste even better the next day after the flavors meld further.
- For a gluten-free version, ensure the beef broth is gluten-free.
