If you are craving a comforting bowl of rich, hearty flavors that warm you from the inside out, then the Pot Vegetable Soup with Stew Meat Recipe is exactly what you need. This classic soup brims with tender chunks of beef stew meat and vibrant vegetables simmered perfectly in a savory broth, making each spoonful a delightful combination of texture and taste. It’s the perfect dish to gather around after a long day, and with its wholesome ingredients, it promises a satisfying meal that feels like a big, warm hug in a bowl.
Ingredients You’ll Need
Ingredients You’ll Need
To create a truly mouthwatering Pot Vegetable Soup with Stew Meat Recipe, you only need a handful of simple, fresh ingredients that come together beautifully. Each brings an essential element—whether it’s the hearty chew of stew meat, the natural sweetness of carrots, or the aromatic herbs that lift the entire dish.
- 1 pound beef stew meat cut into 1-inch cubes: The star protein that turns this soup into a filling meal with tender, flavorful bites.
- 2 tablespoons olive oil: Helps brown the meat beautifully and adds a subtle richness.
- 1 medium onion chopped: Provides a sweet and savory foundation to build layers of flavor.
- 3 cloves garlic minced: Adds depth and a fragrant punch without overpowering the soup.
- 3 medium carrots peeled and sliced: Bring natural sweetness and vibrant color to the broth.
- 2 celery stalks sliced: Deliver a crisp texture and aromatic undertone.
- 2 medium potatoes peeled and diced: These create a comforting, hearty texture and soak up all the flavors.
- 1 cup green beans trimmed and cut: Provide a fresh, slightly crunchy contrast.
- 1 cup corn kernels fresh or frozen: Sweet bursts that add bright flavor and body.
- 1 can 14.5 ounces diced tomatoes: Bring acidity and richness that balance the beef nicely.
- 6 cups beef broth: The savory liquid base that unites all components in a warm embrace.
- 1 teaspoon dried thyme: Earthy and gentle herbaceous note that complements the meat.
- 1 teaspoon dried parsley: Fresh and clean flavor, brightening the soup.
- 1/2 teaspoon black pepper: Adds subtle heat and complexity.
- 1/2 teaspoon salt: Enhances all the natural flavors beautifully.
- 1/4 teaspoon paprika optional: A smoky hint if you crave a little extra warmth.
- 1 bay leaf: Infuses the broth with a fragrant, slightly floral aroma during cooking.
How to Make Pot Vegetable Soup with Stew Meat Recipe
Step 1: Brown the Beef
Begin by heating olive oil in a large pot over medium-high heat. Add the stew meat and brown it on all sides for about 5 to 7 minutes. This step is crucial—it locks in the juices and builds a deep, savory flavor that forms the base of your soup. Once browned, remove the beef from the pot and set it aside temporarily.
Step 2: Sauté Aromatics
In the same pot, add the chopped onion and minced garlic. Sauté them for about 3 minutes until the onions soften and the garlic releases its fragrant aroma. This layer of flavor will blend seamlessly with the stew meat once everything is combined.
Step 3: Cook Vegetables
Next, toss in the carrots, celery, and potatoes. Cook them for approximately 2 minutes while stirring occasionally. This quick sauté brings out the natural sweetness of the vegetables, ensuring they don’t stay raw and add beautiful texture to your soup.
Step 4: Combine Ingredients and Simmer
Now, return the browned beef to the pot. Stir in the green beans, corn, diced tomatoes with their juice, and beef broth. Sprinkle in the dried thyme, parsley, black pepper, salt, paprika if using, and add the bay leaf. Bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 to 1 1/2 hours. This long, slow cooking is what tenderizes the meat and allows all the flavors to meld into a rich, inviting soup.
Step 5: Final Touches
When the stew meat is fork-tender and the vegetables are cooked through, remove the bay leaf and give the soup one final stir. Taste and adjust seasoning if needed. Your Pot Vegetable Soup with Stew Meat Recipe is now ready to be devoured!
How to Serve Pot Vegetable Soup with Stew Meat Recipe
Garnishes
Adding a little something extra on top can elevate your serving experience. Try a sprinkle of freshly chopped parsley for a bright pop of color and fresh flavor. A dollop of sour cream or a few shavings of sharp cheddar cheese also add wonderful creaminess that makes each bite even more indulgent.
Side Dishes
This soup shines best with simple, hearty sides. A crusty baguette or warm cornbread is perfect for dipping into the thick broth. For a lighter meal, serve with a crisp green salad dressed with a tangy vinaigrette to balance the richness of the soup.
Creative Ways to Present
To impress guests or make it feel extra special, serve the Pot Vegetable Soup with Stew Meat Recipe in individual rustic bread bowls or deep ceramic mugs. Top with a drizzle of good olive oil or a few chili flakes if you want to add a spicy kick. The warmth, the look, and the aroma will make everyone eager to dig in.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, don’t let the leftovers go to waste. Store them in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
This Pot Vegetable Soup with Stew Meat Recipe freezes incredibly well. Portion it out in freezer-safe containers and freeze for up to 3 months. Just be sure to cool the soup completely before freezing to maintain the best texture and flavor.
Reheating
When you’re ready to enjoy the soup again, thaw it in the refrigerator overnight if frozen, then reheat gently on the stovetop over medium heat. Stir occasionally until warmed through. Adding a splash of broth or water can help loosen the soup if it has thickened.
FAQs
Can I use a different cut of beef for this soup?
Absolutely! While stew meat is ideal for its tenderness and flavor, you can substitute with bone-in beef short ribs for an even richer taste, or chuck roast cut into cubes. Just adjust cooking time to ensure the meat becomes tender.
Is this recipe gluten-free?
Yes, the Pot Vegetable Soup with Stew Meat Recipe is naturally gluten-free as long as you use gluten-free beef broth. If you add barley or pasta, make sure they are gluten-free versions to keep the dish safe.
Can I make this in a slow cooker?
Definitely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef and vegetables are tender and flavorful.
What else can I add to make this soup heartier?
You can add barley, small pasta shapes, or even beans in the last 20 minutes of cooking to make the soup extra filling. Just be mindful of cooking time so the additions don’t overcook.
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well in this recipe and can even save time. Add them at the same stage as fresh vegetables and adjust cooking time slightly if needed. They are a convenient option without sacrificing much flavor.
Final Thoughts
I hope this Pot Vegetable Soup with Stew Meat Recipe inspires you to cozy up and enjoy the simple pleasures of a homemade, hearty meal. It’s one of those recipes that feels like comfort food for your soul, perfect for sharing with loved ones or savoring on a chilly evening. Give it a try—once you do, it might just become your new favorite go-to soup!
Print
Pot Vegetable Soup with Stew Meat Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and hearty Pot Vegetable Soup with tender beef stew meat and a variety of fresh vegetables simmered in a flavorful beef broth, perfect for a nourishing meal during chilly days.
Ingredients
Meat and Oil
- 1 pound beef stew meat cut into 1-inch cubes
- 2 tablespoons olive oil
Vegetables
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 celery stalks sliced
- 2 medium potatoes peeled and diced
- 1 cup green beans trimmed and cut
- 1 cup corn kernels fresh or frozen
Liquids and Canned Goods
- 1 can (14.5 ounces) diced tomatoes
- 6 cups beef broth
Spices and Herbs
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon paprika (optional)
- 1 bay leaf
Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add the stew meat and brown on all sides for about 5 to 7 minutes to develop a rich flavor. Remove the beef and set aside.
- Sauté aromatics: In the same pot, add chopped onion and minced garlic. Sauté for about 3 minutes until softened and fragrant, scraping up any browned bits from the bottom for extra flavor.
- Add vegetables: Add the sliced carrots, celery, and diced potatoes to the pot. Cook for 2 minutes while stirring occasionally to combine flavors and slightly soften the vegetables.
- Combine ingredients: Return the browned beef to the pot. Stir in green beans, corn kernels, diced tomatoes with their juice, and beef broth. Then add dried thyme, parsley, black pepper, salt, paprika (if using), and the bay leaf.
- Simmer the soup: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 1 to 1 1/2 hours until the beef is tender and vegetables are fully cooked.
- Final touches: Remove the bay leaf before serving. Adjust seasoning if needed and serve hot for a satisfying meal.
Notes
- For a heartier soup, add barley or small pasta during the last 20 minutes of cooking.
- Substitute stew meat with bone-in beef short ribs for a richer, more robust flavor.
- Make sure to brown the beef properly to enhance the overall taste of the soup.
- Use fresh or frozen vegetables according to availability; frozen corn works well if fresh is out of season.
