Go Back

Vegetable Beef Soup

A comforting bowl of Vegetable Beef Soup, filled with hearty beef, fresh vegetables, and savory broth, perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 pounds pre-cut lean beef stew meat This provides the base protein.
  • 1 tablespoon canola oil For searing the beef.
  • 2 tablespoons salted butter For sautéing the vegetables.
  • 1/2 medium yellow onion, diced Adds flavor to the soup.
  • 2 ribs celery, chopped Adds crunch and flavor.
  • 1 cup baby carrots, roughly chopped Adds sweetness and color.
  • 3 cloves garlic, minced Enhances garlic flavor.
  • 2 tablespoons tomato paste Adds depth and richness.
  • 1/2 cup dry red wine For deglazing and flavor.
  • 1 teaspoon Kitchen Bouquet or Gravy Master Optional, for color and flavor.
  • 32 ounces low sodium beef broth Base of the soup.
  • 1/2 teaspoon dry thyme Herb for flavor.
  • 4 medium red potatoes, cut into 1-inch cubes Adds heartiness.
  • 1 cup frozen corn For sweetness.
  • 1 cup fresh green beans, 1-inch chopped pieces Adds color and crunch.
  • 3 tablespoons dry brown gravy mix Optional, for thickening.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Heat a large Dutch oven or soup pot over medium-high heat.
  2. Pat the beef stew meat dry with paper towels and season generously with salt and pepper.
  3. Drizzle canola oil into the hot pot and sear about one-third of the beef, leaving space between pieces.
  4. Brown the beef for about 1-2 minutes without moving it, then flip to brown all sides. Transfer browned beef to a plate and set aside.
Building Flavor
  1. Blot excess oil from the pot and reduce the heat to medium. Add salted butter until melted.
  2. Add diced onion, chopped celery, and baby carrots. Sauté for about 3-5 minutes until onions are translucent.
  3. Stir in minced garlic and tomato paste, cooking for 20 seconds until fragrant.
  4. Deglaze the pan with red wine, scraping any brown bits with a wooden spoon.
  5. Return the browned beef to the pot with optional Kitchen Bouquet, beef broth, bay leaf, and thyme. Bring to a gentle bubble.
Cooking the Soup
  1. Cover and reduce heat to low, cooking for about 90 minutes or until the beef is tender.
  2. Add cubed potatoes and cook for an additional 12-15 minutes until fork-tender.
  3. Stir in frozen corn and green beans, cooking for another 3-5 minutes until the beans are tender.
  4. Remove bay leaf and thyme sprigs. Adjust seasoning to taste, and add gravy mix if desired for thickness.
Serving
  1. Serve hot, garnishing with fresh herbs if desired, alongside crusty bread.

Notes

This soup is versatile and can include a variety of vegetables. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for later use.