Beef Vegetable Soup is a hearty, comforting dish that’s perfect for chilly days. With tender beef, a medley of fresh vegetables, and a rich broth, it’s a nourishing meal that warms you from the inside out. Let’s dive into this classic recipe!
Recipe:
Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 3 carrots, sliced
- 2 potatoes, diced
- 2 celery stalks, sliced
- 1 cup green beans, trimmed and halved
- 1 can (14.5 oz) diced tomatoes
- 1 bay leaf
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions:
- Brown the Beef: In a large pot, heat a tablespoon of oil over medium heat. Add the beef and cook until browned on all sides. Remove and set aside.
- Cook the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until softened, about 3-4 minutes.
- Add Broth and Vegetables: Return the beef to the pot, then add the beef broth, water, carrots, potatoes, celery, green beans, diced tomatoes, and bay leaf.
- Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 1-1.5 hours, until the beef is tender and the vegetables are cooked through.
- Season and Serve: Remove the bay leaf, taste, and adjust seasoning with salt and pepper. Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Storing and Preserving:
Beef Vegetable Soup can be stored in the refrigerator for up to 4 days. For longer storage, freeze the soup in airtight containers for up to 3 months. Reheat on the stove or in the microwave before serving.
Common Mistakes and Troubleshooting:
- Tough Beef: If your beef is tough, it may need more time to simmer. Be patient and allow it to cook until tender.
- Overcooking Vegetables: Add more delicate vegetables like green beans later in the cooking process to avoid them becoming mushy.
- Lack of Flavor: Don’t forget to season the soup well with salt and pepper, and consider adding a splash of Worcestershire sauce or soy sauce for extra depth.
FAQs:
- Can I use other vegetables in this soup?
- Yes, feel free to add or substitute with your favorite vegetables, like corn, peas, or zucchini.
- Can I make this soup in a slow cooker?
- Absolutely! Brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
- What kind of beef works best?
- Stew meat, chuck roast, or any cut labeled as “stewing beef” works well.
- Can I make this soup ahead of time?
- Yes, this soup tastes even better the next day as the flavors meld together.
- How can I make this soup thicker?
- To thicken the soup, you can mash a few potatoes into the broth or stir in a slurry of flour and water.
Conclusion:
Beef Vegetable Soup is a timeless recipe that offers warmth and nourishment in every bowl. Perfect for meal prep or feeding a crowd, it’s a versatile dish that’s easy to make and always satisfying. Enjoy the cozy comfort of this hearty soup!