Vegetable Beef Soup
Published Jan. 31, 2025
- Total Time
- About 2 hours 20 minutes
- Prep Time
- 20 minutes
- Cook Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½ pounds beef stew meat
- Kosher salt and pepper
- 2tablespoons vegetable oil
- 1small onion, diced
- 2large celery stalks, diced
- 4large garlic cloves, chopped
- 4sprigs fresh thyme or ¾ teaspoon dried thyme
- 2tablespoons tomato paste
- ½ cup dry red wine (optional), or use water
- 1(14-ounce) can diced tomatoes
- 1quart low-sodium beef stock or broth
- 2medium russet potatoes (about 1 pound)
- 2cups chopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip)
- ½ cup chopped fresh chopped parsley, plus more for serving
- Butter crackers, for serving (optional)
Nutritional analysis per serving (6 servings)
334 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 32 grams protein; 1341 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat beef dry with paper towels. If necessary, cut into equal-size pieces (about 1½-inch cubes). Season generously all over with salt and pepper.
- Step 2
Heat 1 tablespoon of the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add half of the beef in a single layer. Cook until browned on one side, about 3 minutes. Flip beef and brown the second side, 2 to 3 minutes more. Remove to a plate. Repeat with the remaining 1 tablespoon oil and the remaining beef, transferring to the plate when finished.
- Step 3
Stir onion and celery into the pot. Cook, stirring frequently, until starting to soften, about 3 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste and cook for 1 minute.
- Step 4
Pour in wine and bring to a boil, scraping the bottom of the pot to release any browned bits. Add tomatoes and their juices, the beef, beef stock, 2 cups water and 1½ teaspoons salt. Bring to a boil, then reduce heat to a very low simmer. Cover and simmer for 1 hour 15 minutes, occasionally opening the lid to stir and adjusting the heat as needed to maintain a low simmer.
- Step 5
Meanwhile, after the soup has simmered for 1 hour, peel the potatoes and chop them into 1-inch cubes. After soup has simmered for 1 hour 15 minutes, stir in the diced potatoes; cover and cook the soup for an additional 15 minutes.
- Step 6
Stir in the frozen vegetables and return to a simmer. Cook until the vegetables are just tender, 7 to 10 minutes more. Stir in parsley. Season to taste with salt and pepper.
- Step 7
Spoon the soup into bowls and serve with a sprinkling of parsley and crushed butter crackers. Once cool, soup can be transferred to an airtight container and refrigerated for up to 4 days or frozen for up to 3 months.
- Frozen, pre-chopped vegetables streamline this recipe since there’s no chopping (or even thawing) involved. Adding a mixed bag is easiest, but a customized blend of individual bags can also be used. If opting for fresh, add the vegetables a few minutes earlier than the frozen ones to ensure they’re tender at the same time as the meat and potatoes.
Private Notes
Comments
Parboil some barley in salted water until it is almost completely cooked. Drain and add it to the soup for the last 15 minutes of cooking. It's fantastic. (If you don't parboil it first, it will soak up the liquid in your soup.)
Try beer instead of wine to deglaze the pot. Shredded cabbage is an excellent addition. I like a bottle of Spicy V8 in mine as well.
I made this soup pretty much exactly as the recipe states. Here are some process changes I would make. Instead of buying stew meat, buy a chuck roast and brown it on two sides before cutting it into bite sized pieces. And make the pieces smaller than 1-1.5 inches. The same with the potato chunks. The other veggies, especially if you use frozen, are much smaller. I used more than two cups of tomatoes because that's how much I had frozen last summer. I think less or more would be OK.
Amazing! Used one cup less water and fresh vegetables. My husband declared it the best soup he’d ever had. And that’s saying something, I love to make soups.
This was a good, hearty soup. I don't understand the 5 star rating? 5 of us had it and 3 people gave it 2.5 and 2 gave it 4. The 2 that gave it a 4 were male, while the 3 who gave it 2.5 were female. Maybe that made the difference. But no one gave it a 5. I made the soup as written and even used bone broth for the broth.
I added a 1/4 teaspoon of cayenne. Turned out great!
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