Best 2 Homemade Vegetable Beef Soup Stew Meat Recipes

Indulge in the hearty goodness of our homemade vegetable beef soup with tender stew meat, a symphony of flavors that will warm your soul. This classic dish is not only comforting but also packed with wholesome ingredients, making it a nutritious and satisfying meal. Our collection of recipes offers variations to suit every taste, from the traditional beef broth-based soup to a lighter tomato-based version. Each recipe includes step-by-step instructions, cooking tips, and ingredient lists to guide you through the cooking process effortlessly. Whether you're a seasoned cook or a beginner, our recipes are designed to help you create a delicious and satisfying vegetable beef soup that the whole family will love. So gather your ingredients, grab your cooking pot, and let's embark on a culinary journey to create a memorable soup experience!

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED VEGETABLE BEEF SOUP

Old-Fashioned Vegetable Beef Soup image

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Provided by Marla Swoffer

Categories One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef stew meat
1 onion
3 celery ribs
10 baby carrots (or a couple regular carrots)
2 potatoes (peeled if you like)
1 cup frozen corn
1 cup frozen peas
2 (14 ounce) cans diced tomatoes (I use salt-free)
3 1/2 cups beef broth (or 2 14-oz cans)
2 small bay leaves
2 teaspoons garlic powder
2 tablespoons olive oil (or any cooking oil)
4 cups water
2 teaspoons hot pepper sauce

Steps:

Cut meat into small, bite-size (1/2") pieces.
In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
Set aside on a plate.
Chop celery, onion, potatoes, and carrots into bite-size pieces.
Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
Bring to a boil.
Reduce heat and simmer uncovered until beef is almost tender, about an hour.
Add peas and hot sauce to soup.
Cover and simmer until beef is tender, about 30 minutes longer.
Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9

STACY'S FAVORITE VEGETABLE BEEF SOUP

Stacy's Favorite Vegetable Beef Soup image

This is a soup that I have concocted under the inspiration of 4 different recipes, and out of the sheer, selfish desire to satisfy my childhood cravings! I took what I liked from each, discarded what I didn't, and added a few what-nots that I craved. My 4 kids have always been leery of vegetable soup, but when they tried this version based on my own particular favorites, it was "4 Thumbs Up!" You can't beat those odds...:)

Provided by Stacky5

Categories Potato

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 22

Ingredients

1 1/2 lbs beef stew meat, cut into bite-sized pieces
1 tablespoon vegetable oil
3 cups beef broth
3 cups v 8 vegetable juice
3 cups water
1/2 cup red wine
1 onion, finely chopped
1 stalk celery, chopped
2 carrots, peeled and sliced
2 russet potatoes, peeled and cubed
1 teaspoon minced garlic
2 cups cabbage, chopped
1 (14 ounce) can corn, drained
1 (14 ounce) can cut green beans, drained
1 (14 ounce) can diced tomatoes with juice
1 (16 ounce) package frozen mixed vegetables
2 beef bouillon cubes
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf

Steps:

Heat vegetable oil in a large stew pot. Add the stew meat and thoroughly brown on all sides. Add red wine and deglaze pot, stirring in all the brown bits on the bottom until the wine is reduced by at least 1/2. Add the chopped onion and minced garlic and saute for about 5 minutes longer.
Dump in all the other ingredients and stir well.
Bring to almost a boil, then cover and reduce the heat to a simmer. Let simmer (almost bubbling), covered with the lid slightly ajar, 1 hour, stirring occasionally, until all vegetables are tender.
Add more salt and pepper to taste, if desired, and discard the bay leaf.

Tips:

For a richer flavor, use bone-in beef short ribs or chuck roast.
Sear the beef in a hot pan before adding it to the soup. This will help to brown the meat and add flavor.
Use a variety of vegetables in your soup. This will add flavor, color, and nutrients.
Add some herbs and spices to your soup. This will help to enhance the flavor.
Simmer the soup for at least 30 minutes. This will help to develop the flavors.
Serve the soup with a side of bread or crackers.

Conclusion:

This vegetable beef soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little time, you can create a delicious and satisfying soup that the whole family will enjoy.