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.
