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)

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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.