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–+ servings
hearty beef vegetable stew

Beef Vegetable Soup

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle
  • 1 peeler
  • 1 Measuring cups and spoons

Ingredients
  

  • 1 pound beef stew meat cubed
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 cups water
  • 3 carrots peeled and sliced
  • 3 potatoes peeled and diced
  • 2 stalks celery sliced
  • 1 cup green beans chopped
  • 1 can diced tomatoes 14.5 oz
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 bay leaf

Instructions
 

  • Heat olive oil in a large pot over medium-high heat.
  • Add beef stew meat and brown on all sides.
  • Remove beef and set aside.
  • In the same pot, add onion and garlic, sauté until onion is translucent.
  • Return beef to the pot.
  • Pour in beef broth and water, stirring to combine.
  • Add carrots, potatoes, celery, green beans, and diced tomatoes.
  • Stir in salt, black pepper, thyme, and basil.
  • Add bay leaf and bring to a boil.
  • Reduce heat to low, cover, and simmer for 1 hour.
  • Remove bay leaf before serving.
  • Let soup rest for 10 minutes before serving.

Notes

For a richer flavor, consider browning the beef in batches to avoid overcrowding the pot, which ensures that the meat sears properly. Additionally, you can vary the vegetables based on your preferences or seasonal availability, and adding a splash of red wine while sautéing the onions can enhance the depth of flavor.
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