Best 3 Homemade Vegetable Beef Soup With Stew Meat Recipes
Indulge in the hearty and comforting Homemade Vegetable Beef Soup with Stew Meat, a classic dish that warms the soul and nourishes the body. This soup is a delightful symphony of flavors, featuring tender stew meat slow-cooked in a rich and flavorful broth, complemented by an array of colorful vegetables. Each spoonful is a burst of goodness, with the natural sweetness of carrots, the earthy notes of celery, and the robust flavor of onions blending harmoniously. The addition of aromatic herbs and spices, such as thyme, rosemary, and bay leaves, elevates the soup to a new level of taste and complexity. As the soup simmers, the stew meat becomes fall-apart tender, absorbing the essence of the broth and vegetables, creating a culinary masterpiece that is both satisfying and nourishing. Accompanying this delectable soup are three tempting variations: a Vegetarian Vegetable Soup for those seeking a meatless option, a Slow Cooker Vegetable Beef Soup for effortless preparation, and a Vegetable Soup with Ground Beef for a quick and flavorful twist.
Here are our top 3 tried and tested recipes!
STACY'S FAVORITE VEGETABLE BEEF SOUP
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
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.
OLD-FASHIONED VEGETABLE BEEF SOUP
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
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
CHUNKY BEEF AND VEGETABLE SOUP
Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Time 3h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan., In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 312 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 695mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
Tips:
- Use high-quality ingredients: The better the ingredients, the better the soup will taste. Choose fresh vegetables, high-quality stewing beef, and a good quality beef broth.
- Brown the beef before adding it to the soup: This will help to develop the flavor of the beef and make it more tender.
- Use a variety of vegetables: The more vegetables you use, the more flavorful the soup will be. Some good choices include carrots, celery, onions, potatoes, and green beans.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Let the soup simmer for a long time: The longer the soup simmers, the more flavorful it will be. Simmer the soup for at least 1 hour, or up to 3 hours.
Conclusion:
This hearty and flavorful vegetable beef soup is the perfect comfort food for a cold winter day. It's easy to make and can be tailored to your own tastes. So next time you're looking for a delicious and satisfying meal, give this vegetable beef soup a try. You won't be disappointed!
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