Let’s talk comfort food-the kind of meal that wraps around you like a warm blanket on a rainy day. One of the unsung heroes of this category is vegetable soup with stew meat. There’s something magical about it: the savory depth of slow-cooked beef, the vibrant medley of fresh vegetables, and the aromatic broth that fills your kitchen with a fragrance that makes everyone gather around.
What makes this soup so special is its versatility. You can tailor it to your taste, use whatever vegetables you have on hand, and adjust the richness of the broth. It’s hearty enough to serve as a main dish, but light enough to feel nourishing. Whether you’re cooking for family, meal prepping for the week, or simply craving a satisfying dinner, this recipe is a game-changer.
We’re about to dive deep into everything you need to know about making this delicious soup-from ingredients to expert tips, and even creative variations that keep the recipe exciting.
Vegetable Soup With Stew Meat Recipe
Imagine a steaming bowl of tender chunks of beef, meltingly soft after hours of simmering, mingling with carrots, celery, onions, potatoes, and greens. Each spoonful is a perfect balance of umami, sweetness, and subtle earthiness, making it the ideal comfort food. This soup isn’t just about filling your stomach-it’s about filling your soul.
Ingredients Needed
To make this soup, we’re blending hearty meat with vibrant vegetables. Here’s a detailed breakdown:
- Stew meat (beef chuck or similar cuts) – About 1.5 to 2 pounds. Chuck is ideal because it becomes tender and flavorful with slow cooking.
- Carrots – 3 to 4 medium, chopped. They bring sweetness and color.
- Celery – 2 to 3 stalks, chopped. Adds aromatic depth.
- Onions – 1 large, diced. The base of flavor.
- Potatoes – 2 to 3 medium, cubed. They make the soup filling.
- Garlic – 3 cloves, minced. Gives a subtle punch.
- Green beans – 1 cup, cut into bite-sized pieces. Adds freshness.
- Tomatoes – 2 large, chopped, or 1 can diced tomatoes. Adds tanginess.
- Beef broth – 6 cups, preferably low-sodium for flavor control.
- Olive oil or vegetable oil – 2 tablespoons, for browning the meat.
- Bay leaves – 2, for aromatic depth.
- Salt and pepper – To taste. Don’t skimp!
- Optional herbs – Thyme, rosemary, or parsley. Fresh or dried.
Cooking Instructions
Cooking this soup is like orchestrating a symphony: every step builds flavor, tenderness, and satisfaction.
- Prep the ingredients: Chop your vegetables, cube the potatoes, and trim the stew meat.
- Brown the meat: Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Brown the stew meat in batches to avoid overcrowding. This step locks in flavor.
- Sauté aromatics: Remove the meat and sauté onions, garlic, carrots, and celery in the same pot until fragrant and slightly softened.
- Combine ingredients: Return the beef to the pot. Add potatoes, tomatoes, green beans, bay leaves, and herbs. Pour in the beef broth.
- Simmer: Bring the soup to a gentle boil, then reduce heat and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally.
- Season: Taste and adjust with salt, pepper, or extra herbs as needed.
- Serve: Ladle into bowls, perhaps with a slice of crusty bread on the side. Enjoy the comforting warmth.
Ingredient Insights
Every ingredient plays a vital role in flavor, texture, and nutrition. Here’s why each component matters:
- Stew meat: Rich in protein and iron, it adds depth. Slow cooking transforms tougher cuts into melt-in-your-mouth tenderness.
- Carrots and celery: Classic mirepoix ingredients that form the flavor foundation. Carrots add sweetness; celery adds a subtle, savory undertone.
- Potatoes: Provide creaminess when slightly broken down in the broth. They also make the soup more filling.
- Tomatoes: Add acidity to balance the richness of the beef.
- Green beans: Keep the soup fresh and add a pop of green.
- Garlic and onions: Aromatics that create a flavorful base.
- Bay leaves and herbs: Essential for complexity and aroma; they slowly release their essence into the broth.
Expert Tips
To elevate your soup from good to extraordinary:
- Brown the meat well: Don’t skip this step-it develops a rich, deep flavor.
- Layer flavors: Add vegetables at different times; sturdier veggies like potatoes early, delicate greens toward the end.
- Simmer low and slow: High heat can toughen meat. Gentle simmering ensures tenderness.
- Taste and adjust: Always season at the end. Slow cooking concentrates flavors, so seasoning at the start may not suffice.
- Skim fat: If needed, remove excess fat from the surface for a cleaner broth.
Recipe Variations
Variety keeps the soup exciting, so don’t be afraid to experiment:
- Protein swap: Use lamb, chicken, or even turkey instead of beef.
- Vegetable tweaks: Add parsnips, zucchini, peas, or bell peppers. Seasonal vegetables are perfect here.
- Grain addition: Toss in barley, quinoa, or rice for extra heartiness.
- Spicy twist: Add a pinch of cayenne, paprika, or red pepper flakes.
- Creamy version: Stir in a splash of cream or coconut milk for a velvety finish.
Final Words
Making vegetable soup with stew meat is more than just following a recipe-it’s an experience. The smell, the sizzling of meat, the colorful vegetables, and the slow transformation into a rich, nourishing bowl of comfort are all part of the joy. It’s the type of meal that leaves you satisfied, cozy, and maybe even a little proud.
FAQs
What Type Of Stew Meat Is Best For Vegetable Soup?
Beef chuck or round is ideal for vegetable soup because these cuts become tender and flavorful when simmered slowly. Avoid lean cuts, as they can become tough during long cooking times.
Do I Need To Brown The Meat Before Adding It To The Soup?
Yes, browning the stew meat first adds depth of flavor and improves the overall taste of the soup. Sear the meat in a little oil until browned on all sides before adding it to the broth.
Which Vegetables Work Best In A Vegetable Soup With Stew Meat?
Common choices include carrots, celery, potatoes, onions, green beans, peas, and tomatoes. You can also add seasonal vegetables like zucchini, parsnips, or bell peppers for extra flavor and texture.
How Long Should I Simmer The Soup For The Meat To Become Tender?
Simmer the soup on low heat for 1.5 to 2 hours, or until the meat is tender. Cooking times may vary depending on the size of the meat cubes and the cut used.
Can I Use Frozen Vegetables Instead Of Fresh Ones?
Yes, frozen vegetables can be used. They should be added in the last 15-20 minutes of cooking to prevent overcooking and maintain their texture and color.
What Is The Best Broth Or Stock To Use?
Beef or vegetable broth works best for this recipe. Using homemade broth will enhance flavor, but store-bought broth is a convenient alternative. You can also adjust the salt and seasoning to taste.
How Can I Make The Soup Richer And More Flavorful?
Add aromatic herbs like thyme, bay leaves, and parsley. You can also include a splash of Worcestershire sauce, tomato paste, or a little red wine for added depth of flavor.
Can I Make This Soup In A Slow Cooker?
Yes, a slow cooker is ideal. Brown the meat first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the meat and vegetables are tender.
Is This Soup Suitable For Freezing?
Yes, vegetable soup with stew meat freezes well. Store in airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
How Can I Make The Soup Healthier Without Losing Flavor?
Use leaner cuts of meat, reduce added salt, and increase the proportion of vegetables. You can also substitute some potatoes with other root vegetables like turnips or parsnips, and skip heavy cream or butter if the recipe calls for them.