Description
A hearty and flavorful Vegetable Beef Soup packed with tender beef stew meat, fresh vegetables, and rich broth simmered to perfection. This comforting soup combines carrots, celery, potatoes, peas, green beans, and corn with robust seasonings and red wine to create a nourishing meal perfect for any season.
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, preparing the pot for browning the beef.
- Brown Beef: Season the beef stew meat with salt and black pepper. Brown all sides of the beef in 2 to 3 batches, adding more oil as needed, ensuring a deep sear. 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 are translucent if used.
- Cook Vegetables: Add chopped carrots and diced celery to the pot and cook for an additional 2-3 minutes to soften them slightly.
- Add Flour: Sprinkle flour over the vegetables and stir well to coat them evenly, which will help thicken the soup later.
- Add Broth: Gradually pour in the beef broth while stirring constantly to prevent lumps and create a smooth base.
- Incorporate Wine and Seasonings: Add the dry red wine, water, tomato paste, bay leaves, and dried thyme. Stir thoroughly to combine all flavors.
- Return Beef: Put the browned beef back into the pot, mixing it into the liquid and vegetables.
- Simmer Soup: Adjust heat to medium-low or low to bring the soup to a gentle simmer. Cover the pot with the lid slightly vented and cook for about 1 ½ hours until the beef is tender and flavors meld.
- Add Remaining Vegetables: Remove the lid and add the halved baby yellow potatoes, frozen peas, and frozen green beans. Stir well to combine.
- Simmer Until Tender: Continue to simmer the soup uncovered for an additional 20 minutes, or until the potatoes are tender.
- Final Seasoning: Taste the soup and adjust salt and pepper to your preference before serving.
Notes
- For a thicker soup, you can add extra flour or reduce the broth slightly.
- If you prefer a deeper onion flavor, substitute onion powder with fresh diced onions as indicated.
- Using dry red wine adds depth; substitute with additional beef broth if avoiding alcohol.
- Ensure beef stew meat is patted dry before browning to get a good sear and prevent steaming.
- Leftovers taste even better the next day as flavors continue to meld.
