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
- 1 ½ pounds beef stew meat (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 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)
- Chopped parsley
Beef Stew:
Soup:
Garnish:
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.
Notes
- For added flavor, consider adding red wine or tomato paste.
- This soup tastes even better the next day and can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
