Beef Stew Meat Vegetable Soup Recipe

Beef stew meat vegetable soup is one of those timeless comfort foods that bring a sense of home no matter where you are. It’s hearty, flavorful, and filled with all the good stuff: tender beef, hearty vegetables, and a rich, savory broth. Perfect for chilly evenings or when you’re craving a meal that sticks to your ribs, this soup checks all the boxes. Whether you’re cooking for a family, hosting a gathering, or simply treating yourself to a wholesome meal, beef stew meat vegetable soup offers both comfort and nutrition.

This recipe not only brings all the flavor but also gives you a sense of satisfaction with every spoonful. It’s one of those dishes that just keeps getting better as the flavors meld together. You’ll find it to be a staple in your kitchen once you give it a try.

Beef Stew Meat Vegetable Soup Recipe

This beef stew meat vegetable soup recipe takes the classic flavors of a rich beef stew and transforms them into a more soup-like consistency. It’s a perfect balance of protein, fiber, and vegetables that create a full-bodied flavor and texture. Here’s a detailed breakdown of the recipe you can follow.

Ingredients Needed

To make this flavorful beef stew meat vegetable soup, you’ll need the following ingredients:

• Beef Stew Meat (1.5 lbs) – You’ll want to use a well-marbled cut of beef, like chuck roast or round steak, cut into 1-inch cubes. These cuts have just the right amount of fat to make the soup rich and flavorful.
• Vegetable Broth (6 cups) – A good-quality vegetable broth is the base of the soup, adding depth and a savory background flavor. You can also use beef broth for a richer taste.
• Carrots (2 large) – Sliced into rounds or half-moons, carrots bring a slight sweetness and texture to the soup.
• Potatoes (3 medium) – Peeled and cut into cubes, potatoes add substance and a comforting creaminess to the broth once they soften.
• Celery (2 stalks) – Chopped, celery adds a subtle crunch and an aromatic note to the soup.
• Onion (1 medium) – Diced onions will add a layer of sweetness and complexity to the base of your soup.
• Garlic (3 cloves) – Minced garlic provides a fragrant kick and enhances the overall savory profile of the dish.
• Tomato Paste (2 tbsp) – Adds a deep umami flavor, giving the soup a rich base while also boosting the color of the broth.
• Bay Leaves (2) – A couple of bay leaves provide a delicate herbal note that will slowly infuse into the soup.
• Thyme (1 tsp) – Fresh or dried thyme complements the beef and vegetables, enhancing the natural flavors of the soup.
• Salt and Pepper (to taste) – Basic seasonings to elevate all the ingredients. Start with a pinch and adjust as needed.
• Frozen Peas (1 cup) – These will be added in the final stages of cooking to preserve their bright color and sweetness.

Cooking Instructions

Now that you’ve gathered your ingredients, let’s dive into the step-by-step process:

1. Brown The Beef

   • In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat.
   • Once hot, add the beef stew meat in batches, being careful not to overcrowd the pan. Sear the meat for about 3-4 minutes on each side, until it develops a nice golden brown crust. Remove the beef and set it aside.

2. Sauté The Vegetables

   • In the same pot, add a little more oil if needed. Toss in the diced onion, carrots, and celery. Sauté the mixture for about 5 minutes, or until the onions become translucent and the vegetables start to soften.
   • Add the minced garlic and cook for another 30 seconds until fragrant.

3. Add The Liquids And Seasonings

   • Stir in the tomato paste, allowing it to cook for a minute, helping it to deepen in flavor.
   • Pour in the vegetable broth (or beef broth) and bring the mixture to a simmer.
   • Add the bay leaves, thyme, salt, and pepper, stirring to combine.

4. Simmer The Soup

   • Return the browned beef to the pot, and let everything simmer together for about 1.5 hours. You’ll want the beef to become tender and the flavors to meld together.

5. Add The Potatoes

   • About 30 minutes before the soup is done, add the diced potatoes and continue to simmer until they are soft.

6. Finish With Frozen Peas

   • In the last 5 minutes of cooking, stir in the frozen peas. They should be heated through but not overcooked.

7. Taste And Adjust

   • Taste the soup and adjust the seasonings. If you feel like it needs more depth, add a splash of Worcestershire sauce or a bit more salt.

8. Serve

   • Ladle the soup into bowls, remove the bay leaves, and serve with some crusty bread on the side.

Ingredient Insights

• Beef Stew Meat: This cut comes from tougher parts of the cow, such as the chuck, which require slow cooking to become tender. The marbling of fat is what makes it perfect for stews and soups.
• Vegetable Broth: Opting for vegetable broth in this recipe helps bring out the flavors of the vegetables themselves while keeping the beef as the main star. If you prefer a richer broth, you can always use beef broth, which will complement the beef stew meat beautifully.
• Potatoes: The type of potatoes you use can affect the texture. Russet potatoes will break down and thicken the soup, while Yukon Gold potatoes will hold their shape a little better and add a creamy consistency.
• Garlic and Herbs: Fresh herbs like thyme and bay leaves give this soup an aromatic, earthy quality. Garlic adds a sharpness that contrasts nicely with the richness of the beef.

Expert Tips

• Use Bone-In Beef: If you have the option, use bone-in stew meat for even more flavor. The marrow from the bones can really enhance the soup’s richness.
• Slow Cooking: For a deeper flavor, you can cook this soup in a slow cooker. Just follow the same process of browning the beef and sautéing the vegetables, then toss everything into the slow cooker and let it cook on low for 7-8 hours.
• Make Ahead: This soup only gets better the next day as the flavors continue to develop. It’s perfect for meal prepping or making ahead for busy nights.
• Thickening the Soup: If you prefer a thicker soup, you can mash a few of the potatoes directly in the pot, or use an immersion blender to blend a portion of the soup for a creamy texture.

Recipe Variations

• Vegetarian Version: Replace the beef with chunks of portobello mushrooms or tempeh. Use vegetable broth and add extra beans like kidney beans or chickpeas for protein.
• Spicy Kick: Add some crushed red pepper flakes or a diced jalapeño for a spicy version of this soup.
• Herb Variations: Feel free to experiment with other herbs like rosemary or oregano for a different flavor profile.
• Add Beans: For more fiber and protein, consider adding kidney beans or cannellini beans in the last 30 minutes of cooking.

Final Words

This beef stew meat vegetable soup recipe is the epitome of comfort food. It’s rich, hearty, and satisfying, making it the perfect dish to enjoy during cooler months or when you need something to warm you up from the inside out. With simple ingredients, a bit of time, and a few expert tips, you can create a meal that your family or guests will crave again and again.