Here’s a simple and hearty beef and vegetable soup recipe you can try. I’ll make it easy to follow and flexible so you can adjust ingredients based on what you have.
Ingredients (serves 4–6)
- 1 lb (450 g) beef stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, chopped (optional)
- 1 cup corn kernels (optional)
- 6 cups beef or vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef
- Heat olive oil in a large pot over medium-high heat.
- Add the beef and brown on all sides. Remove and set aside.
- Sauté the aromatics
- In the same pot, add onion, garlic, carrots, and celery.
- Cook for 5–7 minutes until softened.
- Add liquids and seasonings
- Return the beef to the pot.
- Add potatoes, broth, diced tomatoes, thyme, rosemary, and bay leaf.
- Season with salt and pepper.
- Simmer
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1–1.5 hours, until the beef is tender.
- Add quick-cooking vegetables
- If using green beans or corn, add them during the last 10 minutes of cooking.
- Adjust seasoning and serve
- Taste and adjust salt and pepper.
- Remove bay leaf, garnish with parsley, and serve hot.
💡 Tips:
- For a richer flavor, you can brown the beef in batches so it caramelizes better.
- Feel free to add other vegetables like zucchini, peas, or mushrooms.
- Leftovers taste even better the next day!
If you want, I can also give a quick 30-minute version that’s lighter on prep but still flavorful. Do you want me to do that?
