Vegetable Beef Soup
Made with tender chunks of beef and a rich broth filled with perfectly cooked vegetables, Vegetable Beef Soup is flavorful, hearty, and unbelievably delicious.
Servings: 8
Ingredients
- 1 tablespoon extra virgin olive oil + more if needed
- 1 pound stew meat or chuck roast cubed into 1-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 large yellow onion diced
- 2 ribs celery finely diced
- 3 large carrots peeled and chopped
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 cup dry red wine or additional beef stock
- 4 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes in juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon prepared horseradish
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 2 cups Yukon gold potatoes chopped into ¾-inch cubes
- 1½ cups trimmed green beans chopped into 1-inch chunks
- 1 cup frozen peas optional
Instructions
- Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium-high heat. While the oil is heating, dab 1 pound stew meat with a paper towel and season the meat evenly with ½ teaspoon kosher salt and ½ teaspoon pepper. Add seasoned meat to the heated oil and sear on each side until nice and browned. Transfer the seared beef to a plate.
- If the pot is dry, add an additional ½ tablespoon of oil to the pot. Add in 1 large yellow onion (diced), 2 ribs celery (diced), and 3 large carrots (sliced) and cook for 2-3 minutes, until the onion is translucent. Add in the 1 tablespoon minced garlic and sauté for 1 minute longer. Add 2 tablespoons tomato paste and toast for 30 seconds to 1 minute.
- Slowly pour in 1 cup dry red wine, stirring to incorporate and scraping off the browned bits on the bottom of the pan. Let the wine cook off for 1 minute.
- Add 4 cups low-sodium beef broth, 1 (14.5 oz) can diced tomatoes in juice, 1 tablespoon Worcestershire sauce, 1 teaspoon prepared horseradish, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 dried bay leaves. Add the seared beef back into the broth. Bring to a boil and then reduce heat to medium-low to simmer. Cover the pot and simmer, for about 1 hour, or until the meat is tender, stirring occasionally.
- Add 2 cups Yukon gold potatoes (cubed) then continue to simmer the soup, covered, for 20 minutes.
- Add 1½ cups trimmed green beans and simmer, covered, for 15 minutes.
- Finally, add 1 cup frozen peas and simmer for about 5 minutes, uncovered, until the peas are warmed through.
- Discard bay leaves and serve the soup with freshly chopped parsley if desired.
Video
Notes
Slow Cooker Instructions: Sear the beef as directed. Add the seared beef, minced onion, carrots, celery, celery, tomato paste, red wine, beef broth, horseradish, Worcestershire sauce, potatoes, green beans, oregano, thyme, and bay leaves. Give everything a good stir. Cook on low for 8-10 hours or on high for 4-5 hours. Stir in the peas to warm through right before serving.
Storage: Store cooled leftover soup in an airtight container in the refrigerator for up to 4 days or freeze the cooled soup in a freezer-safe container, leaving 1-inch of space for expansion for up to 3 months. Defrost the soup in the refrigerator and then reheat the soup on the stove over medium-low heat until warmed through or microwave individual servings in heat-safe bowls for 1-2 minutes.
Red Wine: Red wine is optional. If you do not want to use wine, simply use additional beef broth. If you opt to add the wine, select a dry red wine, such as Pinot Noir, Merlot, or Cabernet.
Potatoes: For the best texture, use yellow or Yukon Gold Potatoes. If using russet potatoes, be sure to peel the potatoes. It is a matter of personal preference to peel yellow potatoes. While not my favorite option for this soup, red potatoes can be used as well.
Green Beans: Feel free to use frozen chopped green beans in place of the fresh green beans.
Horseradish: Be sure to use prepared horseradish NOT horseradish sauce.
Nutrition
Calories: 208kcal | Carbohydrates: 17g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 422mg | Potassium: 919mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4289IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 3mg
