Picture a steaming bowl of vegetable soup with tender stew meat, filling your kitchen with the comforting aroma of simmering herbs and hearty ingredients.
This soul-warming dish isn’t only easy to make but also a beloved favorite for its cozy, indulgent nature.
As the stew meat browns and the vegetables soften, flavors meld into a delightful harmony.
Ready to create something special? Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 sharp knife
- 1 ladle
- 1 measuring cup set
Ingredients
- 1 pound stew meat, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 stalks celery, chopped
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes
- 2 potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegetable Soup with Stew Meat, follow this timeline:
Preparation Phase:
- Reading the Recipe:
- Time Allocated: 5 minutes
- Activity: Read through the entire recipe to familiarize yourself with the ingredients, equipment, and steps involved.
- Prep Work:
- Total Time Allocated: 20 minutes
- Chop and prepare all necessary ingredients:
- Chop 1 large onion.
- Mince 2 cloves of garlic.
- Slice 3 carrots.
- Chop 3 stalks of celery.
- Peel and cube 2 potatoes.
- Trim and cut 1 cup of green beans.
- Cube 1 pound of stew meat (if not pre-cubed).
Cooking Phase:
- Brown the Stew Meat:
- Time Allocated: 5 minutes
- Activity: Heat 2 tablespoons of olive oil in a large pot over medium heat and brown the stew meat on all sides. Remove and set aside.
- Sauté Onions and Garlic:
- Time Allocated: 5 minutes
- Activity: In the same pot, add onions and garlic, sauté until onions are translucent.
- Cook Carrots and Celery:
- Time Allocated: 5 minutes
- Activity: Add carrots and celery to the pot and cook for an additional 5 minutes.
- Combine Ingredients:
- Time Allocated: 5 minutes
- Activity: Pour in 4 cups of beef broth and 2 cups of water. Add the browned meat back into the pot. Stir in diced tomatoes, potatoes, green beans, thyme, salt, and pepper.
- Simmer Soup:
- Time Allocated: 1 hour
- Activity: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally until vegetables are tender.
Resting Phase:
- Resting the Soup:
- Time Allocated: 10 minutes
- Activity: Remove the pot from heat and let the soup rest for 10 minutes.
Serving Phase:
- Serve the Soup:
- Time Allocated: 5 minutes
- Activity: Serve hot, garnished with chopped fresh parsley if desired.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add stew meat to the pot and brown on all sides for about 5 minutes.
Remove meat and set aside on a plate.
In the same pot, add onions and garlic and sauté until onions are translucent.
Add carrots and celery, and cook for an additional 5 minutes.
Pour in beef broth and water, then add the browned meat back to the pot.
Stir in diced tomatoes, potatoes, green beans, thyme, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 1 hour, stirring occasionally, until vegetables are tender.
Remove from heat and let the soup rest for 10 minutes.
Serve hot, garnished with chopped fresh parsley if desired.
Serving Tips
- Crusty Bread: Serve with a side of warm crusty bread to soak up the flavorful broth.
- Side Salad: Pair with a fresh green salad for a light and invigorating complement.
- Rice or Quinoa: Serve over a bed of rice or quinoa for added heartiness.
- Grilled Cheese Sandwiches: Accompany with grilled cheese sandwiches for a comforting classic combo.
- Crackers or Breadsticks: Offer crackers or breadsticks on the side for a crunchy texture contrast.
Storage
Store leftover vegetable soup with stew meat in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portioned containers for up to 3 months.
Freezing
To freeze vegetable soup with stew meat, let it cool completely.
Then, portion into airtight containers or freezer bags, leaving space for expansion.
Label with date and use within 3 months.
Reheating
To reheat vegetable soup with stew meat, gently warm on the stove over medium heat.
Stir occasionally to prevent sticking.
Alternatively, microwave in a covered, microwave-safe container until heated through.
Final Thoughts
Vegetable soup with stew meat is a hearty and comforting dish that’s perfect for any occasion.
The combination of tender stew meat, a medley of vegetables, and flavorful broth makes it a satisfying meal.
This soup can easily be customized to suit your taste by adjusting the seasoning or adding your favorite vegetables.
Whether you’re serving it as a main course or a starter, it’s sure to be a hit with family and friends.
Enjoy the warmth and nourishment it provides, and don’t forget to garnish with fresh parsley for an added touch of freshness.
Frequently Asked Questions
Can I Use Chicken Instead of Stew Meat?
You can substitute chicken for stew meat. Use chicken breasts or thighs, cut into cubes. Sear them for 3-4 minutes per side until golden. Adjust simmer time to 30 minutes for tender chicken, ensuring flavors meld beautifully.
What Can I Do if the Soup Is Too Salty?
To counteract excessive saltiness, incorporate a starch like peeled potatoes or rice to absorb some salt. Alternatively, balance with acidity by adding a splash of vinegar or lemon juice. Taste frequently to guarantee ideal flavor balance.
How Do I Make the Soup Thicker?
To thicken the soup, whisk 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Gradually stir it into the simmering soup until desired consistency. Alternatively, mash some potatoes in the pot for a thicker texture.
Can I Cook This Soup in a Slow Cooker?
Yes, you can. Sear the meat first, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Make certain vegetables are tender before serving for best texture.
What Wine Pairs Well With This Soup?
Pair this soup with a medium-bodied red wine like Merlot or Pinot Noir. Their soft tannins and fruity notes complement the stew meat’s richness. Decant the wine briefly to enhance its flavor profile before serving.
Vegetable Soup with Stew Meat
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 Ladle
- 1 measuring cup set
Ingredients
- 1 pound stew meat cubed
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 3 stalks celery chopped
- 4 cups beef broth
- 2 cups water
- 1 can diced tomatoes (14.5 ounces)
- 2 potatoes peeled and cubed
- 1 cup green beans trimmed and cut
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add stew meat to the pot and brown on all sides for about 5 minutes.
- Remove meat and set aside on a plate.
- In the same pot, add onions and garlic and sauté until onions are translucent.
- Add carrots and celery, and cook for an additional 5 minutes.
- Pour in beef broth and water, then add the browned meat back to the pot.
- Stir in diced tomatoes, potatoes, green beans, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer for 1 hour, stirring occasionally, until vegetables are tender.
- Remove from heat and let the soup rest for 10 minutes.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
