A classic beef and vegetable soup loaded with flavorful beef, nourishing vegetables, and a savory broth. Perfect for family dinners or meal prep!
Ingredients:
- 1 lb beef stew meat, cubed – Chuck roast or stewing beef works well for tenderness after simmering.
- 2 tbsp olive oil – For browning the meat and enhancing flavor.
- Salt and pepper, to taste – Adjust as needed for seasoning the beef and soup.
- 1 medium onion, chopped – Adds sweetness and depth to the broth.
- 3 cloves garlic, minced – Boosts savory flavor.
- 4 cups beef broth – A rich base; low-sodium is preferred to control salt levels.
- 2 medium carrots, sliced – Adds natural sweetness and color.
- 2 celery stalks, sliced – Enhances flavor and adds texture.
- 2 medium potatoes, cubed – Yukon Gold or russet work well for heartiness.
- 1 can (14 oz) diced tomatoes – Adds acidity to balance flavors and deepen the broth.
- 1 cup green beans, trimmed – Fresh or frozen works well; adds a pop of color and nutrients.
Directions:
- Prepare the Ingredients:
- Dice the onions, mince the garlic, and slice the carrots, celery, and green beans.
- Cube the potatoes (peeling is optional) and stew meat into bite-sized pieces for even cooking.
- Brown the Beef:
- Heat a large pot or Dutch oven over medium-high heat and add 1 tbsp of olive oil.
- Season the stew meat with salt and pepper, then add it to the pot in batches to avoid overcrowding.
- Sear the beef on all sides until browned, about 5-7 minutes. Transfer the beef to a plate and set aside.
- Cook the Aromatics:
- In the same pot, add the remaining olive oil if needed.
- Add the chopped onion and minced garlic, sautéing for about 3 minutes until softened and fragrant.
- Build the Soup Base:
- Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juice).
- Stir in the sliced carrots, celery, and cubed potatoes.
- Simmer the Soup:
- Bring the soup to a boil over medium-high heat, then reduce the heat to low, covering the pot with a lid.
- Let the soup simmer for 45-60 minutes or until the beef is tender and the flavors have melded together.
- Add Green Beans:
- Stir in the green beans and cook for an additional 10 minutes until they’re tender but still bright green.
- Taste and Adjust:
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve:
- Ladle the soup into bowls and enjoy with crusty bread or crackers for a comforting, hearty meal.
Tips & Variations:
- Thicken the Broth: For a thicker soup, mix 1 tbsp of flour or cornstarch with a little water to form a slurry, then stir it into the simmering soup in the last 15 minutes of cooking.
- Add More Veggies: Feel free to add or swap in other vegetables, like corn, peas, zucchini, or bell peppers, for added color and flavor.
- Herbs for Flavor: Bay leaves, thyme, or rosemary sprigs add wonderful depth. Remove any whole herbs before serving.
- Slow Cooker Option: Brown the beef and onions in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Add green beans in the last 30 minutes.
- Freezing & Storing: This soup stores well in the fridge for up to 4 days and freezes well for up to 3 months. For best results, freeze before adding the potatoes, as they can become mushy.
Popular Questions & Answers
Q1: Can I use a different type of meat for this soup?
- A: Yes! While beef stew meat or chuck roast is ideal, you can also use ground beef for a quicker option. For a leaner version, try cubed turkey breast or chicken. Adjust the cooking time as these meats may cook faster than stew meat.
Q2: How can I make this soup thicker?
- A: To thicken the soup, you can add a slurry made with 1 tablespoon of cornstarch or flour mixed with 2 tablespoons of cold water. Stir it into the soup during the last 10 minutes of cooking. Adding more potatoes, which naturally break down, can also help thicken the broth.
Q3: Can I make this soup in a slow cooker?
- A: Absolutely! Brown the beef and onions first for extra flavor, then transfer all ingredients (except green beans) to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. Add the green beans about 30 minutes before serving.
Q4: Can I add different vegetables?
- A: Yes, this recipe is versatile! Try adding corn, peas, zucchini, or bell peppers to enhance flavor and color. Just be sure to add any quick-cooking vegetables (like zucchini or peas) in the last 15 minutes.
Q5: How do I store and reheat the soup?
- A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pot over medium heat or in the microwave. This soup also freezes well; let it cool completely, then freeze in individual portions for up to 3 months.
Q6: Can I use fresh tomatoes instead of canned?
- A: Yes, fresh tomatoes work well. Substitute about 2 cups of chopped fresh tomatoes. If you like a more concentrated tomato flavor, consider adding a tablespoon of tomato paste along with the fresh tomatoes.
Q7: What type of potatoes work best?
- A: Yukon Gold potatoes hold their shape well in soup, but russet potatoes can also be used if you prefer a slightly softer texture. Just be mindful that russets may break down a bit more and help naturally thicken the broth.
Q8: Do I need to add the green beans at the end?
- A: Yes, adding the green beans in the last 10 minutes keeps them bright and slightly crisp. If you prefer them softer, you can add them earlier, but avoid overcooking as they can lose their vibrant color.
Q9: Can I make this soup spicy?
- A: For a bit of heat, add a pinch of red pepper flakes, chopped jalapeño, or a dash of hot sauce. Start small and adjust to your preferred spice level.
Q10: Is this soup gluten-free?
- A: Yes, if you use gluten-free beef broth and avoid any thickeners like flour. Cornstarch is a good gluten-free thickener option if you want a thicker soup.