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Classic Vegetable Beef Soup


Classic Vegetable Beef Soup




– 1 lb (450g) beef stew meat, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 3 medium carrots, sliced
– 2 celery stalks, sliced
– 3 medium potatoes, peeled and diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
– 6 cups beef broth
– 1 bay leaf
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped (optional for garnish)



1. **Brown the Beef:**
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.


2. **Sauté the Vegetables:**
1. In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables start to soften, about 5 minutes.
2. Add the minced garlic and cook for another minute.

3. **Simmer the Soup:**
1. Return the browned beef to the pot.
2. Add the diced tomatoes, potatoes, green beans, beef broth, bay leaf, dried thyme, and dried basil. Stir to combine.
3. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1-1.5 hours, or until the beef and vegetables are tender.

4. **Season and Serve:**
1. Season the soup with salt and pepper to taste.
2. Remove the bay leaf before serving.
3. Garnish with chopped fresh parsley, if desired.

Enjoy your classic vegetable beef soup! This hearty dish is perfect for a comforting meal.


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