If you are craving a comforting, hearty meal that fills your home with the warm aromas of savory broth and tender meat, this Pot Vegetable Soup with Stew Meat Recipe is exactly what you need. It combines succulent chunks of stew meat with a vibrant mix of fresh vegetables, simmered to perfection in a rich beef broth. Whether you’re looking for a satisfying weeknight dinner or a soothing dish on a chilly day, this soup delivers on taste, nutrition, and soul-soothing goodness with every spoonful.
Ingredients You’ll Need
Simple but essential, each ingredient in this Pot Vegetable Soup with Stew Meat Recipe plays a vital role in creating a balanced medley of flavors, textures, and hearty color. From the tender beef stew meat to the fresh vegetables and fragrant herbs, these components come together effortlessly to build a truly unforgettable soup.
- 1½ pounds beef stew meat: Cut into 1-inch pieces for perfect tenderness and flavor infusion during cooking.
- 1 tablespoon olive oil: For browning the meat and adding a subtle richness to the base.
- 1 small onion (chopped): Adds natural sweetness and depth to the broth.
- 2 cloves garlic (minced): Infuses aromatic warmth that complements the beef beautifully.
- 3 carrots (sliced): Bring a slight sweetness and vibrant orange color to the pot.
- 2 celery stalks (sliced): Provide a crisp, fresh note that balances the richness.
- 3 medium potatoes (peeled and cubed): Add heartiness and a creamy texture when cooked.
- 1 (14.5-ounce) can diced tomatoes (with juices): Introduce a subtle tang and deepen the soup’s flavor profile.
- 6 cups beef broth: The rich liquid that ties all ingredients together into a savory masterpiece.
- 1 cup green beans (trimmed and cut): Deliver a bright, fresh bite and beautiful green color.
- 1 cup corn kernels (frozen or canned and drained): Add a touch of sweetness and texture contrast.
- 1 teaspoon dried thyme: Brings earthy, herbal notes that elevate the soup.
- 1 teaspoon dried oregano: Complements thyme with warm, aromatic undertones.
- 1 bay leaf: Adds subtle complexity to the simmering broth.
- Salt and black pepper to taste: Essential seasoning that enhances every ingredient’s natural flavors.
- Chopped parsley for garnish (optional): A fresh, vibrant finish to serve with flair.
How to Make Pot Vegetable Soup with Stew Meat Recipe
Step 1: Brown the Stew Meat
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the beef stew meat and brown it on all sides, which should take about 5 to 7 minutes. This step is crucial for building deep, rich flavor, so take your time and make sure the meat gets a nice sear. Once browned, remove the meat and set it aside to rest.
Step 2: Sauté Onion and Garlic
In the same pot, add the chopped onion and minced garlic. Cook them gently for 2 to 3 minutes until they soften and release their fragrant aroma. This base creates the foundation for the soup’s inviting flavor, so don’t rush this step.
Step 3: Add Vegetables, Meat, and Broth
Return the browned beef to the pot. Now, toss in the carrots, celery, and potatoes. Add the diced tomatoes along with their juices, then pour in the beef broth. Season everything with the dried thyme, oregano, bay leaf, salt, and black pepper. Stir well to combine all the elements evenly.
Step 4: Simmer Until Tender
Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer gently for about 1 hour. This slow cooking lets the beef become tender and allows the vegetables to soak up all the delicious flavors. The aroma wafting from the pot will have you eager for that first spoonful.
Step 5: Add Green Beans and Corn
Once the beef and root vegetables are tender, add the green beans and corn kernels. Simmer the soup uncovered for another 15 to 20 minutes, until these vegetables are perfectly cooked but still hold a slight crispness. Finally, remove the bay leaf and give the soup a taste, adjusting seasoning if needed.
How to Serve Pot Vegetable Soup with Stew Meat Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a vibrant, fresh touch to the finished soup, elevating its color and flavor. For an extra indulgence, a dollop of sour cream or a handful of shredded cheese can also make a great topping, balancing the savory broth beautifully.
Side Dishes
This hearty soup stands strong on its own but pairs wonderfully with crusty bread or warm dinner rolls, perfect for dipping into every savory bite. A simple green salad with a light vinaigrette can add a crisp contrast to this warm, comforting meal.
Creative Ways to Present
Serve the soup in charming rustic bowls or mason jars for a cozy, inviting look. For a fun twist, try hollowing out a small round loaf of bread and ladle the soup inside, creating an edible bowl that’s sure to impress your family and guests.
Make Ahead and Storage
Storing Leftovers
Pot Vegetable Soup with Stew Meat Recipe tastes even better the next day as the flavors continue to meld. Store any leftovers in airtight containers in the refrigerator for up to 3 days to enjoy the convenience of a ready-made, nourishing meal.
Freezing
This soup freezes exceptionally well. Allow it to cool completely before portioning it into freezer-safe containers. It can be stored in the freezer for up to 3 months, making it a perfect dish for meal prepping or busy days.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally until warmed through. If reheating from frozen, thaw overnight in the refrigerator first for best results. Avoid microwaving on high to preserve the tender texture of the meat and vegetables.
FAQs
Can I use other types of meat in this Pot Vegetable Soup with Stew Meat Recipe?
Absolutely! While beef stew meat is traditional and flavorful, you can substitute with lamb, pork, or even chicken thighs for a different twist. Just adjust cooking times accordingly to ensure your meat is tender and juicy.
Is this soup gluten-free?
Yes! This Pot Vegetable Soup with Stew Meat Recipe is naturally gluten-free as it doesn’t contain any wheat-based ingredients. Always double-check your beef broth label to be sure it’s gluten-free.
How can I make the soup more filling?
Adding extra potatoes or beans can increase the heartiness, or serve the soup alongside a grain like quinoa or barley. You can also thicken the broth slightly by mashing a few of the potatoes in the soup.
Can I prepare this soup in a slow cooker?
Definitely, this recipe adapts well to slow cooker methods. Brown the meat and sauté the aromatics first, then combine all ingredients in the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender.
What herbs work best with this recipe?
Dried thyme and oregano are classic and bring out the warmth in the broth. You can also try adding rosemary or bay leaves for a different herbal layer, just be sure to remove any whole herbs before serving.
Final Thoughts
Nothing beats a warm bowl of this Pot Vegetable Soup with Stew Meat Recipe when you’re seeking comfort, nutrition, and a touch of homemade love. It’s a simple yet spectacular way to brighten your mealtime and nourish your soul. So grab your pot, gather your fresh ingredients, and get ready to savor each delicious spoonful that feels like a big cozy hug from the inside out.
Print
Pot Vegetable Soup with Stew Meat Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and comforting pot vegetable soup featuring tender stew meat simmered with a medley of fresh vegetables in a flavorful beef broth. This one-pot soup blends carrots, celery, potatoes, green beans, and corn with aromatic herbs to create a nourishing and satisfying meal perfect for any season.
Ingredients
Meat
- 1½ pounds beef stew meat (cut into 1-inch pieces)
Vegetables
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 3 medium potatoes (peeled and cubed)
- 1 cup green beans (trimmed and cut)
- 1 cup corn kernels (frozen or canned and drained)
Liquids and Canned Goods
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 6 cups beef broth
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Garnish
- Chopped parsley for garnish (optional)
Instructions
- Brown the Meat: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add stew meat and cook until browned on all sides, about 5–7 minutes. Remove meat and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Cook for 2–3 minutes until softened and fragrant, stirring occasionally to avoid burning.
- Add Ingredients to Pot: Return the browned beef to the pot. Add sliced carrots, celery, cubed potatoes, diced tomatoes with juices, beef broth, dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir everything well to combine.
- Simmer the Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let it simmer gently for 1 hour or until the beef is tender and vegetables start to soften.
- Add Remaining Vegetables: Stir in the green beans and corn kernels. Continue simmering uncovered for another 15–20 minutes until all vegetables are fully cooked and tender.
- Final Touches: Remove the bay leaf from the soup. Taste the broth and adjust seasoning with more salt and black pepper if necessary.
- Serve: Ladle the hot soup into bowls and garnish with chopped parsley if desired. Enjoy your hearty pot vegetable soup with stew meat!
Notes
- For extra depth of flavor, sear the stew meat in batches to avoid overcrowding the pot; this ensures better browning.
- This soup freezes well; cool completely before storing in freezer-safe containers for up to 3 months.
- You can substitute beef broth with homemade stock for an even richer taste.
- Feel free to add other seasonal vegetables to customize the soup to your liking.
