If there’s one meal that can turn even the coldest day into a cozy memory, it’s a hearty bowl of Pot Vegetable Soup with Stew Meat. This soul-warming dish brings together melt-in-your-mouth beef, a garden’s worth of colorful vegetables, and an aromatic broth so rich you’ll want seconds before you’ve reached the bottom of your first bowl. Whether you’re cooking for your family or hosting a casual potluck with friends, this recipe is the comforting classic everyone will ask you for again and again!

Pot Vegetable Soup with Stew Meat Recipe - Recipe Image

Ingredients You’ll Need

All it takes is a thoughtful lineup of kitchen staples and simple fresh produce to bring Pot Vegetable Soup with Stew Meat to life. Each ingredient shines on its own while blending seamlessly to create the kind of deeply flavored soup that feels like a hug in a bowl.

Beef stew meat (1 ½ pounds): Choose well-marbled stew meat for that irresistible, fork-tender bite after simmering.
Olive oil (1 tablespoon): Helps achieve that golden, savory crust on your beef and builds the soup’s depth from the start.
Onion (1 medium, diced): Adds foundational sweetness and aromatic complexity to every spoonful.
Garlic (3 cloves, minced): Infuses the broth with zesty flair and warmth.
Carrots (3, sliced): Bring a pop of color and a gentle natural sweetness to the mix.
Celery (2 stalks, sliced): Offers crunch and traditional soup flavor undertones.
Potatoes (2 medium, peeled and diced): Give the soup hearty structure and a creamy texture as they simmer.
Zucchini (1, sliced): Lightens things up with its tender bite and soaks in all that savory broth.
Green beans (1 cup, cut into 1-inch pieces): Lend freshness and a burst of green to this vibrant pot.
Diced tomatoes (1 can, 14.5 ounces; with juices): Tie everything together with a touch of acidity and brightness.
Beef broth (6 cups): The base that soaks up every ounce of flavor, turning simple ingredients into liquid gold.
Dried thyme (1 teaspoon): Earthy and subtle, thyme is a quiet hero in the soup’s seasoning.
Dried basil (1 teaspoon): Gives a sweet, fragrant finish and a lovely herbal note.
Paprika (½ teaspoon): A hint of mild heat and deep color.
Bay leaf (1): Infuses the soup with a classic, background herbal flavor—just remember to take it out before serving!
Salt and pepper (to taste): Essential for rounding out and boosting every other flavor.
Worcestershire sauce (1 tablespoon, optional): Adds a savory umami kick that brings the broth to new heights.
Chopped parsley (for garnish): A fresh, colorful finish that’s as pretty as it is tasty.

How to Make Pot Vegetable Soup with Stew Meat

Step 1: Brown the Stew Meat

Start by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. Working in batches, sear the beef stew meat on all sides until beautifully caramelized and browned—this step is where you lock in rich flavor and texture, so don’t rush! Once browned, set the meat aside on a plate so you can move on to the next key building blocks.

Step 2: Sauté Onion and Garlic

In the same pot, toss in your diced onion. Let it cook for 3–4 minutes, stirring until it’s soft and translucent. Add your minced garlic and stir for another 30 seconds, just long enough for everything to become fragrant and inviting. This aromatic base will anchor your Pot Vegetable Soup with Stew Meat with irresistible depth.

Step 3: Return the Beef and Add Veggies

Next, return your beautifully browned beef to the pot. Pile on the carrots, celery, potatoes, zucchini, green beans, diced tomatoes (with their juices), and all of that savory beef broth. This is the point where your kitchen will start to smell absolutely irresistible!

Step 4: Season and Simmer

Stir in the thyme, basil, paprika, bay leaf, a sprinkle of salt, plenty of black pepper, and Worcestershire sauce if you’re using it. Give everything a good stir, bring your soup to a gentle boil, then immediately reduce the heat to low. Cover and let it simmer slowly for 1 ½ to 2 hours, checking occasionally. You’ll know it’s ready when the beef is melt-in-your-mouth tender and the vegetables are perfectly cooked through.

Step 5: Final Taste and Finishing Touches

Fish out the bay leaf and give your Pot Vegetable Soup with Stew Meat a taste. Adjust the seasoning with extra salt and pepper if you’d like. Ladle the soup into bowls and finish with a generous pinch of fresh chopped parsley for that final burst of color and flavor. Serve hot and watch smiles appear at the table!

How to Serve Pot Vegetable Soup with Stew Meat

Garnishes

A handful of fresh chopped parsley or even a sprinkle of grated parmesan can elevate each bowl of Pot Vegetable Soup with Stew Meat with an extra layer of flavor and color. Consider a drizzle of good olive oil or a dusting of cracked pepper for even more inviting appeal.

Side Dishes

Bread and soup are natural soul mates! Slice up a crusty baguette, whip up homemade garlic toast, or simply serve with your favorite crackers. For a light meal, pair with a crisp green salad dressed with a bright vinaigrette.

Creative Ways to Present

For a cozy family-style meal, serve the soup straight from the pot at the table, letting everyone help themselves. If you’re entertaining, ladle the soup into mini bread bowls for a rustic, show-stopping presentation that turns Pot Vegetable Soup with Stew Meat into the star of any gathering.

Make Ahead and Storage

Storing Leftovers

Let any extra Pot Vegetable Soup with Stew Meat cool to room temperature, then transfer to airtight containers. Stored in the refrigerator, the flavors deepen even more after a day or two and will keep beautifully for up to 4 days.

Freezing

This soup is incredibly freezer-friendly! Ladle cooled soup into freezer-safe containers, leaving a bit of space at the top for expansion. Pot Vegetable Soup with Stew Meat will keep its flavor and texture for up to 3 months in the freezer, ready to rescue any weeknight dinner dilemma.

Reheating

To enjoy again, thaw overnight in the fridge if frozen. Reheat gently on the stovetop, stirring occasionally to bring everything back to life. Add a splash of broth or water if it looks a little thick, and garnish with fresh parsley right before serving for that just-made taste.

FAQs

Can I make Pot Vegetable Soup with Stew Meat in a slow cooker?

Absolutely! After browning the meat and sautéing your onions and garlic, transfer everything to a slow cooker, add the rest of the ingredients, and cook on low for 7–8 hours or until the beef is tender and the vegetables are done to your liking.

What vegetables can I use if I don’t have zucchini or green beans?

This recipe is very forgiving. Try swapping in corn, bell peppers, peas, or even chopped spinach during the last few minutes of simmering for extra color and flavor in your Pot Vegetable Soup with Stew Meat.

How can I make my soup thicker?

If you prefer a heartier texture, you can mash some of the cooked potatoes against the side of the pot and stir them back in. Alternatively, add a slurry made from a tablespoon of cornstarch and two tablespoons of water, simmering until thickened.

What’s the best way to get really tender stew meat?

The key is a gentle, long simmer—no shortcuts! Low and slow cooking allows the collagen in the beef to break down, resulting in that signature tenderness that makes Pot Vegetable Soup with Stew Meat so irresistible.

Is this recipe gluten-free?

Yes, as written, Pot Vegetable Soup with Stew Meat is naturally gluten-free, making it a wonderful choice for anyone with gluten sensitivities. Just be sure to double-check your broth and Worcestershire sauce labels if you’re especially sensitive.

Final Thoughts

There’s just something magical about a big pot of Pot Vegetable Soup with Stew Meat simmering away—the aroma fills your home and the result is pure comfort in a bowl. I can’t wait for you to dive in and experience just how satisfying and family-friendly this classic can be. Grab your spoon and make it yours this week!

Pot Vegetable Soup with Stew Meat Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty Pot Vegetable Soup with Stew Meat is a comforting and nutritious dish packed with tender beef, an array of colorful vegetables, and flavorful herbs. Perfect for a cozy family dinner or meal prep for the week.

Ingredients

Scale

Beef Stew:

1 ½ pounds beef stew meat (cut into bite-sized pieces)
1 tablespoon olive oil

Soup:

1 medium onion (diced)
3 garlic cloves (minced)
3 carrots (sliced)
2 celery stalks (sliced)
2 medium potatoes (peeled and diced)
1 zucchini (sliced)
1 cup green beans (cut into 1-inch pieces)
1 (14.5-ounce) can diced tomatoes (with juices)
6 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon paprika
1 bay leaf
Salt and pepper to taste
1 tablespoon Worcestershire sauce (optional)

Garnish:

Chopped parsley

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Instructions

Prepare Stew Meat: In a large pot, sear beef stew meat until browned. Set aside.
Sauté Vegetables: Cook onion, garlic, then add beef back with carrots, celery, potatoes, zucchini, green beans, tomatoes, broth, and seasonings.
Cook: Simmer for 1 ½ to 2 hours until beef is tender and veggies are cooked. Adjust seasoning.
Serve: Garnish with parsley and enjoy hot with bread or crackers.