Introduction:
A steaming bowl of hearty beef and vegetable soup is the perfect way to warm up on a chilly day or enjoy a wholesome, filling meal. Packed with tender beef, fresh vegetables, and savory broth, this comforting dish is a family favorite that offers both nutrition and satisfaction. Whether served as a main course for dinner or as a satisfying lunch, this soup is easy to make, customizable, and full of flavor. Best of all, it’s a great way to use up leftover vegetables and get in your daily serving of nutrients. Let’s dive into this easy-to-follow recipe that’s sure to become a go-to in your kitchen.
Ingredients:
1 lb (450g) beef stew meat (chuck or round), cubed
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, peeled and sliced
2 medium potatoes, peeled and diced
1 cup celery, chopped
1 cup green beans, cut into 1-inch pieces
1 cup corn kernels (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes
6 cups beef broth (low-sodium preferred)
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Instructions:
Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef stew meat in batches, making sure not to overcrowd the pot. Sear the beef on all sides until it develops a nice brown crust, about 5-7 minutes per batch. Once done, remove the beef and set it aside.
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