Beef Soup Recipe

Classic Beef Vegetable Soup

This hearty soup is packed with tender beef, flavorful vegetables, and a rich broth, perfect for a comforting meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 medium onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups beef broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 pound potatoes, peeled and diced
• 1 cup frozen peas
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Add the beef in a single layer and cook until browned on all sides, about 5 minutes per side. Remove the beef from the pot with a slotted spoon and set aside.

2. Sauté the vegetables: Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Build the soup: Pour in the beef broth, diced tomatoes with their juices, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 30 minutes.

4. Add potatoes and peas: Add the diced potatoes to the pot and simmer for an additional 15 minutes, or until tender. Stir in the frozen peas and cook for another 2-3 minutes, until heated through.

5. Season and serve: Return the browned beef to the pot and season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

Tips:

• For thicker soup: If you prefer a thicker soup, you can mash some of the cooked potatoes in the pot before adding the peas.
• Leftovers: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
• Vegetables: Feel free to add other vegetables to this soup, such as green beans, corn, or chopped zucchini.
• Beef cuts: You can substitute stew meat with other cuts of beef for this recipe, such as chuck roast, rump roast, or flank steak. Just be sure to cut the meat into bite-sized pieces.
• Dried vs. fresh herbs: If you don’t have fresh thyme, you can substitute 1/2 teaspoon of dried thyme.
• Spice it up: For a bit of a kick, you can add a pinch of red pepper flakes or a chopped jalapeno pepper to the pot while sauteing the vegetables.