If you’re craving a comforting bowl that feels like a warm hug on a chilly day, you’ve got to try this Pot Vegetable Soup with Stew Meat Recipe. It’s the perfect combination of tender, flavorful beef stew meat and a colorful medley of fresh and frozen vegetables, all simmered together to create a rich, hearty soup. Whether you’re looking for a satisfying weeknight dinner or a make-ahead meal that only gets better with time, this recipe delivers that deep, homestyle flavor that everyone loves.
Ingredients You’ll Need
These ingredients are straightforward, yet together they build a soup that’s bursting with taste, texture, and vibrant color. Each component plays an essential role, from the savory stew meat providing richness to the fresh vegetables adding brightness and nutrition.
- Olive oil: Adds a subtle fruity richness and helps brown the meat evenly.
- Stew meat (beef chuck, cut into 1-inch pieces): The star ingredient that becomes melt-in-your-mouth tender.
- Salt: Enhances the natural flavors of the beef and vegetables.
- Black pepper: Adds a gentle, warming spice to balance the soup.
- Yellow onion (chopped): Builds a sweet and savory foundation for the broth.
- Garlic (minced): Boosts the depth of flavor with its aromatic punch.
- Beef broth: The rich liquid base that infuses the soup with meaty goodness.
- Water: Helps create the perfect soup consistency without overwhelming the flavors.
- Carrots (sliced): Sweetness and tender crunch brighten every spoonful.
- Celery (sliced): Adds subtle herbal undertones and texture.
- Potatoes (peeled and diced): Bring comforting heartiness and absorb all those tasty juices.
- Green beans (trimmed and cut into 1-inch pieces): Offer a fresh, crisp contrast in the mix.
- Frozen corn: Sweet bursts that complement the savory broth perfectly.
- Frozen peas: Gentle sweetness and pop of color to round out the veggies.
- Tomato paste: Adds a touch of tanginess and deepens the soup’s color and flavor.
- Dried thyme: Imparts a subtle earthiness and aromatic lift.
- Dried oregano: Provides warmth and Mediterranean flair.
- Bay leaf: Infuses the broth with a delicate herbal note.
How to Make Pot Vegetable Soup with Stew Meat Recipe
Step 1: Brown the Stew Meat
Begin by heating olive oil in a large pot over medium-high heat. Season your stew meat generously with salt and black pepper, then brown it in batches to get a delicious crust on all sides. This step is key for building flavor, so take your time. Once browned, set the meat aside to rest while you prepare the aromatics.
Step 2: Sauté Onions and Garlic
In the same pot, add the chopped onion and cook until softened, about 5 minutes, stirring occasionally. The residual beefy goodness left behind helps flavor the onions beautifully. Add the minced garlic and cook for another minute until fragrant—this step layers in a wonderful depth to the soup.
Step 3: Build the Broth Base
Stir in the tomato paste and cook briefly to mellow its acidity and bring out its richness. Then, return the browned meat to the pot, pouring in the beef broth and water. These liquids will create your hearty soup base.
Step 4: Add Vegetables and Herbs
Now, incorporate your sliced carrots, celery, diced potatoes, green beans, dried thyme, oregano, and the bay leaf. Bring the pot to a boil, then reduce heat to low and cover. Let it simmer gently for about 1 and a half hours, or until the meat becomes tender and the vegetables meld together in perfect harmony.
Step 5: Finish with Sweet Veggies
Once the meat is tender, stir in the frozen corn and peas. Cook for an additional 10 minutes just to warm these in and preserve their vibrant color and texture. Remove the bay leaf, give the soup a final taste, and adjust salt or pepper as needed. Your Pot Vegetable Soup with Stew Meat Recipe is ready to enjoy!
How to Serve Pot Vegetable Soup with Stew Meat Recipe
Garnishes
To take this comforting soup up a notch, sprinkle some freshly chopped parsley or a pinch of fresh thyme leaves on top. A drizzle of high-quality olive oil adds a lovely sheen and a burst of flavor. For a little extra indulgence, a dollop of sour cream or a grating of sharp cheddar melts beautifully into the hot broth.
Side Dishes
This soup pairs wonderfully with rustic bread, a crusty baguette, or warm dinner rolls for dipping. A light green salad with a tangy vinaigrette complements the richness in the soup. For a heartier meal, serve alongside mashed potatoes or a simple rice pilaf.
Creative Ways to Present
Serve the soup in rustic bowls with a sprinkle of crushed red pepper flakes if you like a little heat. For a cozy dinner party, ladle into mini bread bowls for charming individual servings. Adding a small cheese toast on the side makes it feel extra special and satisfying.
Make Ahead and Storage
Storing Leftovers
Pot Vegetable Soup with Stew Meat Recipe stores beautifully in the refrigerator. Transfer any leftovers to an airtight container and consume within 3 to 4 days for the best flavor and freshness. The soup tastes even better the next day as the flavors meld further.
Freezing
You can freeze this hearty soup for up to 3 months. Cool it completely before portioning into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for expansion. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Reheat your Pot Vegetable Soup with Stew Meat Recipe gently on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave single servings in a microwave-safe bowl, stirring halfway through to ensure even heating. Add a splash of broth or water if the soup has thickened too much in storage.
FAQs
Can I use a different type of meat for this soup?
Absolutely! While beef chuck is ideal for its tenderness and flavor, you can substitute with stew cuts of lamb or pork. Just adjust cooking times accordingly as some meats may tenderize faster or slower.
What can I use instead of frozen peas and corn?
If you don’t have frozen peas and corn on hand, fresh versions work beautifully during their peak seasons. Alternatively, you can leave them out or add other veggies like diced zucchini or bell peppers for a different twist.
Is this soup gluten-free?
Yes, this Pot Vegetable Soup with Stew Meat Recipe is naturally gluten-free, but always double-check your beef broth or any seasoning blends for hidden gluten if you have sensitivities.
How thick should the soup be?
This soup is best enjoyed with a hearty broth that’s not too thick but rich and filling. You want enough liquid to make it soupy, but the stew meat and vegetables create satisfying body. You can always simmer uncovered longer if you prefer it thicker.
Can I make this in a slow cooker?
Yes! Brown the meat first on the stove, then transfer everything to your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the frozen peas and corn in the last 30 minutes to keep their texture bright.
Final Thoughts
There’s something truly special about a classic Pot Vegetable Soup with Stew Meat Recipe that warms you to your core and fills your kitchen with amazing aromas. It’s approachable, delicious, and perfect for feeding a crowd or savoring as leftovers. I can’t wait for you to make it your own and share it with friends and family. Happy cooking and happy eating!
Print
Pot Vegetable Soup with Stew Meat Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and flavorful pot vegetable soup featuring tender stew meat and a medley of fresh vegetables simmered to perfection in a rich beef broth. This gluten-free American classic makes a comforting main course that’s perfect for any season.
Ingredients
Meat and Seasoning
- 1 pound stew meat (beef chuck, cut into 1-inch pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Vegetables
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen corn
- 1 cup frozen peas
Liquids and Herbs
- 4 cups beef broth
- 2 cups water
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium-high heat. Season the stew meat with salt and black pepper. Brown the meat in batches, ensuring all sides are seared. Remove the browned meat and set it aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for an additional minute to enhance its flavor.
- Combine Ingredients: Return the browned meat to the pot. Pour in the beef broth and water. Add sliced carrots, celery, diced potatoes, green beans, dried thyme, dried oregano, and the bay leaf.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 hours or until the meat is tender.
- Finish Cooking: Stir in the frozen corn and peas, cooking for an additional 10 minutes until heated through.
- Final Seasoning: Remove the bay leaf. Taste the soup and adjust seasoning if needed. Serve hot for a delicious, warming meal.
Notes
- You can substitute sweet potatoes for regular potatoes to add a slightly sweeter flavor.
- For extra depth, add a splash of Worcestershire sauce or a dash of hot sauce to the soup.
