Hearty Vegetable Beef Soup: The Ultimate Comfort Meal
This substantial soup showcases succulent beef stew meat slow-cooked with a carefully selected combination of traditional herbs and a plentiful variety of fresh and frozen vegetables, creating an ideal warming dish for any occasion.
Essential Ingredients
Ingredient Quantity
Beef stew meat 1½ pounds
Olive oil, divided 2½ tablespoons
Salt and freshly ground black pepper To taste
Yellow onion, chopped (1 large) 1¾ cups
Carrots, peeled and chopped (3 medium) 1¼ cups
Celery, chopped (3 medium stalks) 1 cup
Garlic, minced (4 cloves) 1½ tablespoons
Low-sodium beef broth or chicken broth 8 cups
Diced tomatoes 2 cans (14 ounces each)
Dried basil 1½ teaspoons
Dried oregano 1 teaspoon
Dried thyme ½ teaspoon
Red or yellow potatoes, chopped into ¾-inch cubes 1 pound
Green beans, chopped (trim ends first) 1½ cups (5 ounces)
Frozen corn kernels 1½ cups
Frozen peas 1 cup
Fresh parsley, chopped ⅓ cup
Step-by-Step Preparation Guide
Phase 1: Brown the First Portion of Beef
Heat 1 tablespoon of olive oil in a large pot over medium-high heat setting. Pat the beef dry thoroughly using paper towels, then season generously with salt and pepper. Place half of the beef pieces into the hot pot and brown for approximately 4 minutes total, rotating the pieces halfway through the cooking time.
