Description
This hearty Vegetable Beef Soup combines tender beef stew meat with a medley of fresh and frozen vegetables simmered in a rich, flavorful broth. Perfect for cooler days, this comforting soup is packed with nutrients and balanced flavors, making it a satisfying meal for the whole family.
Ingredients
Scale
Meat and Seasoning
- 2 pounds beef stew meat, patted dry
- 1-2 teaspoons salt
- 1 teaspoon black pepper
Vegetables
- 4 celery stalks, diced
- 5 large carrots, chopped into 1-inch pieces
- 1-2 teaspoons onion powder or 2 small yellow onions, diced
- 1 tablespoon garlic, minced
- 2 cups frozen peas
- 2 cups frozen cut green beans
- 1 cup corn
- 1 pound baby yellow potatoes, cut in half
Liquids and Seasonings
- 3 cups water
- 5 cups beef broth
- 2 cups dry red wine
- 4 tablespoons tomato paste
- 4 bay leaves
- 2 teaspoons dried thyme
Other
- 3 tablespoons olive oil, divided
- 8 tablespoons flour
Instructions
- Heat Oil: Heat 1 tablespoon of olive oil in a Dutch oven or large stock pot over medium-high heat to prepare for browning the meat.
- Brown Beef: Season the beef stew meat with salt and pepper. In 2 to 3 batches, brown all sides of the meat in the hot oil, adding more oil if needed. Remove browned meat and set aside in a bowl.
- Sauté Aromatics: Add 1 tablespoon of olive oil to the pot. Add minced garlic and onion powder (or diced onions if using). Cook for 2-3 minutes until garlic is fragrant and onions are translucent but not browned.
- Add Vegetables: Stir in the chopped carrots and diced celery. Cook for an additional 2-3 minutes to slightly soften the vegetables.
- Coat with Flour: Sprinkle the flour over the vegetables and stir thoroughly to coat them, helping to thicken the soup later.
- Add Broth Gradually: Slowly pour in the beef broth while stirring constantly to avoid lumps forming from the flour.
- Add Liquids and Seasonings: Incorporate the dry red wine, water, tomato paste, bay leaves, and dried thyme into the pot. Stir well to combine all flavors.
- Return Beef: Place the browned beef back into the pot, mixing it with the broth and vegetables.
- Simmer: Reduce heat to medium-low or low, cover the pot with the lid slightly vented, and simmer gently for 1½ hours until the beef is tender.
- Add Potatoes and Frozen Veggies: Remove the lid. Add the halved baby yellow potatoes, frozen peas, and green beans. Stir well and continue to simmer uncovered for 20 minutes until potatoes are tender.
- Check Doneness: Test the potatoes for tenderness; once soft, the soup is ready to serve.
- Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper as needed before serving.
Notes
- You can substitute onion powder with fresh diced onions for more flavor.
- Use a dry red wine like Cabernet Sauvignon or Merlot for best results.
- Feel free to add other vegetables such as diced tomatoes or mushrooms if desired.
- For thicker soup, you can increase the flour slightly or reduce broth.
- This soup can be made a day ahead as flavors improve overnight.
