Description
This Beef Vegetable Soup is a hearty and flavorful meal that’s perfect for chilly days. It’s loaded with tender beef, vegetables, and a rich broth, making it a satisfying and comforting dish.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 lb beef stew meat, cut into 1/2-inch cubes (or chuck roast, top or bottom round)
- 1 tablespoon garlic, minced
- 1/2 cup onion, minced (1 medium onion)
- 1/2 cup celery, minced (2 celery ribs)
- 1 cup carrots, cut in small coins
- 2 cups potatoes, cut in small cubes
- 4 cups beef broth
- 1 (14 oz) can petite diced tomatoes
- 2 bay leaves
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 1 cup frozen green beans, thawed
Instructions
Stove Top Instructions:
- Sear Beef: Preheat your pot on medium heat for at least 5 minutes. Add your olive oil to the pan and gently toss in your stew meat until you get some nice color on all sides, about 10 minutes.
- Sauté Vegetables: Add your onions, garlic, carrots, and celery and cook for an additional 3-5 minutes or until gently softened.
- Simmer: Stir in potatoes, spices, broth, and canned tomatoes. Bring to a boil and reduce to a simmer. Cook on medium-low heat with the lid partially on the pot for about 25 minutes.
- Serve: Once cooked, remove bay leaves and stir in frozen veggies.
Crockpot Instructions:
- Brown Beef and Sauté Vegetables: Brown stew meat in olive oil over medium-high heat in a large pot on the stove, about 10 minutes. Add your onions, garlic, carrots, and celery, and cook for an additional 3-5 minutes.
- Add to Crock Pot: Add browned meat and veggies to the crock pot. Stir in potatoes, spices, broth, and canned tomatoes to the crock pot.
- Cook: Cook on high for 4-6 hours or low for 6-8 hours.
- Serve: Once cooked, remove bay leaves, stir in frozen veggies and enjoy!
Instant Pot Instructions:
- Sauté: Set your Instant Pot to sauté for 15 minutes. Add olive oil. Brown stew meat for 10 minutes. After 10 minutes, add your onions, garlic, carrots, and celery. Sauté for an additional 5 minutes.
- Pressure Cook: Stir in potatoes, spices, broth, and canned tomatoes. Cover and set to sealing, Manual Pressure for 8 minutes. Once the soup has cooked, quick release the pressure.
- Serve: Once cooked, remove bay leaves and stir in frozen veggies and enjoy!
Notes
- Beef: You can use any type of beef stew meat for this recipe, such as chuck roast, top round, or bottom round.
- Vegetables: Feel free to add other vegetables to your soup, such as mushrooms, zucchini, or green beans.
- Broth: You can use homemade or store-bought beef broth.
- Instant Pot: This soup is best made on the stove or in the crock pot. Stew meat is best cooked low and slow, and the Instant Pot can be finicky.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
