Old Fashioned Vegetable Beef Soup Recipe
Introduction
This Old Fashioned Vegetable Beef Soup is a hearty and comforting meal perfect for chilly days. Packed with tender stew meat, fresh vegetables, and a flavorful broth, it’s a classic dish that warms you from the inside out.
Ingredients
- 2 lb stew meat, diced
- 1 small onion, diced
- 2 tbsp butter
- 2 cup mixed vegetables (corn, carrots, green beans, and peas)
- 3 large potatoes, diced
- 3 1/2 cups beef broth
- 1 tsp beef bouillon
- 14 oz can petite diced tomatoes (not drained)
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Step 1: Heat butter in a Dutch oven or large pot over high heat. Add the stew meat and sear it, turning to brown all sides evenly.
- Step 2: Add the diced onion to the pot and sauté with the meat, stirring frequently to prevent sticking. Cook for about 3 minutes until onions soften.
- Step 3: Stir in the mixed vegetables, diced potatoes, canned tomatoes (with juice), beef broth, beef bouillon, Worcestershire sauce, and bay leaves.
- Step 4: Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for at least 2 hours, or until potatoes are soft and meat is tender.
- Step 5: Season the soup with salt and pepper to taste. Remove the bay leaves before serving.
Tips & Variations
- For a slow cooker option, transfer seared meat and onions to your crockpot and cook on low for 4 hours or high for 2 hours, then add vegetables and continue cooking until tender.
- You can substitute stew meat with beef chuck roast cut into cubes for a slightly different texture.
- Add a splash of red wine or a sprinkle of fresh herbs like thyme or parsley for extra depth of flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, frozen mixed vegetables work well and can be added directly without thawing. They may cook a bit faster, so check for tenderness as you simmer.
Is there a way to make this soup thicker?
If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot after cooking or add a slurry of cornstarch and water during the last 10 minutes of simmering.
PrintOld Fashioned Vegetable Beef Soup Recipe
This Old Fashioned Vegetable Beef Soup is a hearty and comforting classic, featuring tender seared beef, a medley of fresh vegetables, and rich beef broth. Slow-simmered to perfection, this soup delivers robust flavors and satisfying textures that are perfect for a cozy meal any time of the year.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 2 lb stew meat, diced
- 1 small onion, diced
- 2 tbsp butter
- 2 cup mixed vegetables (corn, carrots, green beans, and peas)
- 3 large potatoes, diced
- 3 1/2 cups beef broth
- 1 tsp beef bullion
- 14 oz can petite diced tomatoes, not drained
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Sear beef: Heat butter in a dutch oven or large pot over high heat. Add the diced stew meat and sear it until all sides are browned, turning as needed to achieve a nice crust on the beef.
- Sauté aromatics: Add diced onion to the pot while searing the beef. Stir continuously to prevent onions from sticking or burning. Cook for about 3 minutes until onions soften and start to become translucent. If using a slow cooker, transfer the seared beef and sautéed onions into the crockpot set on low at this point.
- Add veggies and create broth: Add the mixed vegetables, diced potatoes, petite diced tomatoes (with their juice), beef broth, beef bullion, Worcestershire sauce, and bay leaves to the pot or slow cooker. Stir to combine all ingredients thoroughly.
- Simmer: Bring the soup to a boil on the stovetop, then reduce the heat to low. Cover and let it gently simmer for at least 2 hours, or until the potatoes are tender and the beef reaches your desired tenderness. If using a slow cooker, cook on high for 2 hours or on low for about 4 hours. Periodically check to ensure potatoes are fully cooked.
- Season and serve: Remove bay leaves from the soup. Season with salt and pepper to taste. Serve hot for a delicious and comforting meal.
Notes
- For a thicker broth, you can mash some of the cooked potatoes into the soup.
- Feel free to add other vegetables like celery or green bell peppers according to your preference.
- Slow cooker instructions are included for convenience—perfect for busy days.
- Leftover soup tastes even better the next day as flavors meld together.
- To reduce sodium, use low-sodium beef broth and adjust salt to taste.
Keywords: beef soup, vegetable beef soup, hearty soup, classic soup, stew meat soup, comforting soup, slow simmer soup
