Description
Hearty and comforting Vegetable Beef Soup made with tender beef stew meat simmered alongside fresh vegetables, enriched with robust flavors from red wine, tomato paste, and aromatic herbs. Perfect for a filling family meal that combines a savory broth with wholesome veggies and potatoes.
Ingredients
Scale
Main Ingredients
- 3 Tablespoons Olive Oil
- 2 pounds beef stew meat (patted dry)
- 1-2 teaspoons salt
- 1 teaspoon black pepper
- 2 Tablespoons onion powder (or 2 small yellow onions diced)
- 1 Tablespoon garlic (minced)
- 4 celery stalks (diced)
- 5 large carrots (chopped into 1-inch pieces)
- 8 Tablespoons flour
- 2 cups dry red wine
- 3 cups water
- 5 cups beef broth
- 4 Tablespoons tomato paste
- 4 bay leaves
- 2 teaspoons dried thyme
- 2 cups frozen peas
- 2 cups frozen cut green beans
- 1 cup corn
- 1 pound baby yellow potatoes (cut in half)
Instructions
- Heat Oil: Heat 1 Tablespoon of olive oil in a Dutch oven or large stock pot over medium-high heat until shimmering.
- Brown Beef: Season beef stew meat with salt and pepper. Brown the beef in batches, ensuring all sides are seared, about 3-4 minutes per batch. Remove browned beef and set aside.
- Sauté Aromatics: Add 1 Tablespoon of oil to the pot, then add minced garlic and onion powder or diced onions. Cook for 2-3 minutes until garlic is fragrant but not browned, and onions (if used) are translucent.
- Cook Vegetables: Add diced celery and chopped carrots to the pot. Sauté for 2-3 minutes to soften slightly.
- Add Flour: Sprinkle flour over vegetables and stir well to coat evenly, cooking for 1-2 minutes to remove raw flour taste.
- Add Liquids: Gradually add beef broth while stirring constantly to avoid lumps. Then pour in dry red wine, water, and stir in tomato paste, bay leaves, and dried thyme.
- Return Beef: Add the browned beef back into the pot, ensuring it is submerged in the liquid.
- Simmer Soup: Reduce heat to medium-low or low. Cover the pot slightly vented and let the soup simmer gently for 1½ hours, or until the beef is tender and flavors meld.
- Add Vegetables: Remove the lid completely. Add halved baby yellow potatoes, frozen peas, frozen green beans, and corn. Stir gently to combine.
- Final Simmer: Continue to simmer uncovered for 20 minutes more until potatoes are tender and all vegetables are cooked through.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Remove bay leaves before serving.
Notes
- Using dry red wine adds depth and richness to the broth, but you can substitute with extra beef broth if preferred.
- Be sure to brown the beef in batches to avoid steaming and to develop better flavor.
- Consistent stirring when adding flour and liquids prevents lumps in the soup.
- For softer vegetables, you can cook them longer; if you prefer firmer vegetables, reduce the last simmer time slightly.
- This soup stores well and tastes even better the next day.
