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
Scale
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.
