If you are craving a hearty, comforting bowl of soup that feels like a warm hug on a chilly day, this Pot Vegetable Soup with Stew Meat Recipe is exactly what you need. Packed with tender chunks of stew meat, colorful vegetables, and a rich, flavorful broth, this soup is not only nourishing but also incredibly satisfying. Whether you want a nutritious weeknight meal or something to impress family and friends, this recipe strikes the perfect balance between simplicity and delicious depth. It’s a cozy classic that fills your kitchen with inviting aromas and your heart with comfort.
Ingredients You’ll Need
Each ingredient in this Pot Vegetable Soup with Stew Meat Recipe plays a crucial role in building layers of flavor and texture. From the juicy beef stew meat to the vibrant vegetables, together they create a soup that is both hearty and wholesome.
- 1 ½ pounds beef stew meat: Choose well-marbled stew meat for tender, flavorful bites after slow cooking.
- 1 tablespoon olive oil: Used to sear the meat, locking in juices and adding a subtle richness.
- 1 medium onion, diced: A foundational aromatic that adds sweetness and depth to the broth.
- 3 garlic cloves, minced: Infuses the soup with warm, savory undertones.
- 3 carrots, sliced: Adds natural sweetness and a pop of bright orange color.
- 2 celery stalks, sliced: Provides a gentle crunch and earthiness balancing the other veggies.
- 2 medium potatoes, peeled and diced: Brings body and heartiness, making the soup even more filling.
- 1 zucchini, sliced: Adds moisture and a slight freshness, rounding out the vegetable mix.
- 1 cup green beans, cut into 1-inch pieces: Offers vibrant color and tender snap to every spoonful.
- 1 (14.5-ounce) can diced tomatoes with juices: Introduces acidity that brightens flavors and enriches the broth.
- 6 cups beef broth: The flavorful base that ties all ingredients together with savory goodness.
- 1 teaspoon dried thyme: Delivers a woodsy aroma complementing the meat and veggies.
- 1 teaspoon dried basil: Brings a subtle herbal note for complexity.
- ½ teaspoon paprika: Adds warmth and a touch of smoky depth.
- 1 bay leaf: Slowly infuses the soup with distinct, savory fragrance during simmering.
- Salt and pepper to taste: Essential seasonings that enhance every flavor element.
- 1 tablespoon Worcestershire sauce (optional): Elevates the umami for an even richer broth.
- Chopped parsley (for garnish): A fresh, bright touch just before serving.
How to Make Pot Vegetable Soup with Stew Meat Recipe
Step 1: Sear the Stew Meat
Start by heating olive oil in a large soup pot or Dutch oven over medium-high heat. Carefully add the beef stew meat in batches so they don’t crowd the pan. Sear the meat until it is beautifully browned on all sides, which seals in juices and builds that deep, savory flavor your soup needs. Once browned, remove the meat and set it aside—this step is key for a rich, hearty base.
Step 2: Sauté Aromatics
In the same pot, toss in diced onions and cook them for 3 to 4 minutes until they turn soft and translucent. Follow this by stirring in minced garlic, cooking it just long enough to release its aroma without burning. These aromatics create the comforting flavor foundation that will carry through your entire soup.
Step 3: Combine Ingredients
Return the seared beef to the pot, then add in all the chopped vegetables: carrots, celery, potatoes, zucchini, and green beans. Pour in the diced tomatoes along with their juices, and then add the beef broth. Stir in dried thyme, basil, paprika, bay leaf, salt, pepper, and Worcestershire sauce if you’re using it. This combination layers your soup with warmth, herbaceousness, and subtle spice.
Step 4: Simmer to Perfection
Bring the soup to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it gently simmer for 1 ½ to 2 hours. This slow cooking tenderizes the stew meat while allowing the vegetables to soften and flavors to meld beautifully. Don’t forget to remove the bay leaf before serving—its job is done!
Step 5: Final Seasoning and Garnish
Taste the soup carefully and adjust the seasoning with salt and pepper as needed. Just before serving, sprinkle fresh chopped parsley over the top for a burst of color and freshness. This last touch brightens the entire bowl, making every spoonful inviting and vibrant.
How to Serve Pot Vegetable Soup with Stew Meat Recipe
Garnishes
Keep garnishes simple yet effective by sprinkling chopped parsley or fresh herbs like thyme or basil. A dollop of sour cream or a grating of Parmesan cheese can add richness and creaminess, creating delightful texture contrasts that invite you to savor every bite.
Side Dishes
This hearty soup pairs wonderfully with crusty artisan bread, garlic toast, or buttery crackers. These sides soak up the flavorful broth and add a satisfying crunch that complements the tender beef and melt-in-your-mouth vegetables. For a fresh balance, consider a simple green salad on the side.
Creative Ways to Present
Consider serving the soup in rustic bowls to enhance its comforting feel. For casual gatherings, offer toppings on the side—like shredded cheese, chopped green onions, or hot sauce—so everyone can customize their bowl. Alternatively, you can serve this soup in bread bowls for a fun, edible presentation that doubles the enjoyment.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days, allowing the flavors to develop even further, making every next-day spoonful tastier than the last.
Freezing
This Pot Vegetable Soup with Stew Meat Recipe freezes beautifully. Portion the soup into freezer-safe containers or bags, leaving a little space for expansion. It can be frozen for up to 3 months, making it a fantastic option for meal prep or quick, comforting dinners on busy days.
Reheating
When you’re ready to enjoy your leftovers, thaw the soup overnight in the fridge if frozen. Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. Adding a splash of broth or water can help restore the perfect soup consistency if it thickened overnight.
FAQs
Can I use a slow cooker to make this soup?
Absolutely! After searing the meat and sautéing the aromatics on the stove, transfer all ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is tender and flavors meld beautifully.
Can I substitute stew meat with another cut of beef?
Yes, you can use chuck roast or brisket cut into cubes as alternatives. These cuts also become tender and flavorful with slow cooking, perfect for this soup.
Is this recipe gluten-free?
It sure is! All ingredients are naturally gluten-free. Just make sure your beef broth and Worcestershire sauce are certified gluten-free to avoid any hidden gluten sources.
Can I add other vegetables to the soup?
Definitely! Feel free to experiment with vegetables like peas, corn, or mushrooms. Just keep in mind cooking times, adding softer veggies toward the end to avoid overcooking.
What can I do if I want a thicker soup?
If you prefer a heartier, thicker soup, mash some of the potatoes with a spoon before serving or stir in a slurry of cornstarch and water during the last 10 minutes of cooking.
Final Thoughts
This Pot Vegetable Soup with Stew Meat Recipe is a soul-satisfying treasure that deserves a spot in your recipe collection. It’s a wonderfully adaptable, nourishing meal that warms you from the inside out. I encourage you to dive in and make this your own—enjoy the process, and savor every delicious spoonful. Trust me, once you try it, it will become a beloved favorite you’ll return to time and again.
Print
Pot Vegetable Soup with Stew Meat Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Pot Vegetable Soup with Stew Meat combines tender beef chunks with an array of fresh vegetables simmered in a flavorful beef broth. Perfect for a comforting meal, this gluten-free soup is packed with protein and nutrients, making it a wholesome choice for any day of the year.
Ingredients
Meat and Oil
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, sliced
- 1 cup green beans, cut into 1-inch pieces
Liquids and Canned Goods
- 1 (14.5-ounce) can diced tomatoes with juices
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce (optional)
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
Garnish
- Chopped parsley
Instructions
- Sear the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat in batches, searing on all sides until browned. Remove the meat from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Beef and Vegetables: Return the seared stew meat to the pot. Then add the carrots, celery, potatoes, zucchini, green beans, diced tomatoes with their juices, and beef broth.
- Season the Soup: Stir in dried thyme, dried basil, paprika, bay leaf, salt, pepper, and Worcestershire sauce if using. Mix thoroughly to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 ½ to 2 hours, or until the beef is tender and vegetables are fully cooked. Remove the bay leaf before serving.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley and serve hot alongside bread or crackers for a complete meal.
Notes
- For extra depth of flavor, add a splash of red wine or a tablespoon of tomato paste during the initial searing of the beef.
- This soup tastes even better the next day as the flavors meld together.
- It freezes well for up to 3 months; ensure it is cooled completely before freezing.
