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
Scale
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.
