Vegetable Beef Soup
Cozy Up with the Best Vegetable Beef Soup: A Hearty Classic
Is there anything more comforting than a warm bowl of soup on a chilly day? This Vegetable Beef Soup is a true classic, packed with tender beef, hearty vegetables, and a rich, flavorful broth. It’s the perfect dinner to gather around with family or a satisfying lunch to warm you from the inside out. We’ve perfected this recipe over the years to deliver maximum flavor with minimal effort.
This isn’t just any beef soup; it’s a vibrant medley of carrots, potatoes, sweet potatoes, and celery, all simmered to perfection. The addition of a dry red wine (optional, but highly recommended!) adds a depth of flavor that will have everyone asking for seconds.
What makes this Vegetable Beef Soup special?
- Flavorful Broth: We start with a good quality broth (or water, if you prefer) and build layers of flavor with herbs and wine.
- Tender Beef: Using stew meat and a long simmer ensures the beef is incredibly tender.
- Hearty Vegetables: A generous mix of root vegetables and frozen peas and corn provides both flavor and nutrition.
- Easy to Customize: Feel free to swap out vegetables or add your favorite seasonings.
Tips for the Best Vegetable Beef Soup:
- Browning the Beef: Don’t skip this step! Browning the beef creates a delicious crust and adds depth of flavor to the soup.
- Simmering Time: The longer the soup simmers, the more tender the beef and flavorful the broth will become. 60-90 minutes is ideal, but you can simmer it longer if you have time.
- Wine Choice: If using wine, choose a dry red wine like Cabernet Sauvignon or Merlot.
- Fresh Herbs: While dried herbs work well, feel free to add a tablespoon of fresh thyme or rosemary for an extra burst of flavor.
Frequently Asked Questions:
Q: Can I use a different cut of beef?
A: While stew meat is recommended, you can also use chuck roast cut into 1-inch cubes.
Q: Can I make this soup in a slow cooker?
A: Yes! Brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
Q: Can I freeze this soup?
A: Absolutely! Let the soup cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What vegetables can I substitute?
A: Feel free to add or substitute vegetables like green beans, turnips, or parsnips.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. Just double-check the ingredients in your broth to ensure it doesn’t contain any gluten.
We hope you enjoy this comforting and flavorful Vegetable Beef Soup as much as we do! It’s a perfect meal for any time of year.
Vegetable Beef Soup
Ingredients
- 1 lb beef stew meat cut into smaller pieces
- 1 medium onion diced
- 1 T minced garlic
- 7-10 c broth or water depending on desired thickness
- 3 medium carrots peeled and diced
- 1 medium potato peeled and diced
- 1 medium sweet potato peeled and diced
- 2 stalks celery diced
- 1-2 c frozen peas
- 1-2 c frozen corn
- 1 can diced tomatoes 14.5 oz
- 1/2 c dry red wine optional
- 1 t dried thyme
- 1 t dried rosemary
- 1 bay leaf bay leaf
- 1/2 t salt or to taste
- 1/4 t black pepper or to taste
Instructions
- In a large pot or Dutch oven, brown the beef stew meat over medium-high heat. Drain off any excess fat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more.
- Pour in the broth or water, and add the diced carrots, potato, sweet potato, celery, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until the vegetables are tender.
- Stir in the frozen peas and corn during the last 15 minutes of cooking.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
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