If you’re craving a hearty, comforting bowl that feels like a warm hug on a chilly day, you absolutely must try this Pot Vegetable Soup with Stew Meat Recipe. It brings together tender chunks of beef stew meat and an abundance of fresh vegetables, simmered slowly to develop rich, soul-satisfying flavors. Every spoonful delivers a perfect balance of savory broth, wholesome veggies, and melt-in-your-mouth beef that’s sure to become one of your favorite go-to meals.
Ingredients You’ll Need
Gathering the right ingredients is key to making this soup truly shine, and the beauty is in how straightforward yet essential each one is. From hearty stew meat that provides protein and depth, to fresh vegetables that add color, texture, and nutrition, every ingredient plays a starring role in the final dish.
- Beef stew meat (1 ½ pounds): Choose good-quality cut for tender chunks that soak up all the flavors.
- Olive oil (1 tablespoon): For searing the meat and bringing out rich aromas.
- Onion (1 medium, diced): Adds a natural sweetness and base flavor.
- Garlic cloves (3, minced): Brings warmth and a subtle kick to the soup.
- Carrots (3, sliced): Provide crunch and natural sweetness.
- Celery stalks (2, sliced): Offer a refreshing herbal note and texture contrast.
- Potatoes (2 medium, peeled & diced): Add creaminess and help thicken the broth as they cook.
- Zucchini (1, sliced): Softens during cooking and brings a delicate flavor.
- Green beans (1 cup, cut into 1-inch pieces): Contribute a bright green color and a slight snap.
- Diced tomatoes (1 can, 14.5 ounces, with juices): Infuse the soup with acidity and depth.
- Beef broth (6 cups): The flavorful liquid base that ties everything together.
- Dried thyme (1 teaspoon): Adds earthy herbal undertones.
- Dried basil (1 teaspoon): Lends a sweet, aromatic touch.
- Paprika (½ teaspoon): For a subtle smoky warmth.
- Bay leaf (1): Impresses with a gentle complexity during simmering.
- Salt and pepper (to taste): Essential for balancing and enhancing flavors.
- Worcestershire sauce (1 tablespoon, optional): Deepens the savory notes beautifully.
- Chopped parsley (for garnish): Freshens and brightens the final presentation.
How to Make Pot Vegetable Soup with Stew Meat Recipe
Step 1: Sear the Beef
Start by heating olive oil in a large soup pot or Dutch oven over medium-high heat. Working in batches, add the stew meat and sear it on all sides until it develops a rich brown crust. This step is crucial because it locks in the juices and adds fantastic depth to the final soup. Once browned, remove the meat and set it aside.
Step 2: Sauté Onions and Garlic
In the same pot, add the diced onions and cook for about 3 to 4 minutes until they soften and become translucent. Stir in the minced garlic and cook for another 30 seconds to release its wonderful aroma—this builds a flavorful foundation that complements the meat perfectly.
Step 3: Combine Meat and Vegetables
Return the seared beef chunks to the pot, then add all the freshly prepared vegetables: carrots, celery, potatoes, zucchini, and green beans. Pour in the can of diced tomatoes with their juices and the beef broth. This vibrant medley creates layers of texture and taste that make this soup so heartwarming.
Step 4: Season and Simmer
Sprinkle in the thyme, basil, paprika, salt, pepper, and bay leaf. If you’re using Worcestershire sauce, add it now for an extra boost of umami. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it all simmer gently for 1 ½ to 2 hours. During this time, the beef will become tender and the vegetables will meld into a perfectly comforting dish. Don’t forget to remove the bay leaf before serving.
Step 5: Final Taste and Adjustments
Before ladling the soup into bowls, taste it and adjust the seasoning if needed. Sometimes a little more salt, pepper, or Worcestershire sauce can transform it from great to unforgettable! Garnish with freshly chopped parsley for a pop of green and freshness.
How to Serve Pot Vegetable Soup with Stew Meat Recipe
Garnishes
Fresh parsley sprinkled on top not only adds a burst of color but also a lightly herbal brightness that balances the rich flavors of the soup. You can also sprinkle a bit of grated Parmesan or a few croutons for extra texture and flavor contrast.
Side Dishes
This soup is fantastic on its own, but pairing it with crusty bread or buttery crackers takes the experience up a notch. A light green salad with vinaigrette also works beautifully to add a crisp counterpoint to the hearty, warm soup.
Creative Ways to Present
For a charming twist, serve the soup in individual bread bowls or rustic ceramic bowls to emphasize its cozy, homestyle nature. You could also drizzle a swirl of sour cream or dollop some homemade pesto on top for an unexpected flair that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 3 to 4 days, and the flavors actually deepen, making leftovers even more delicious.
Freezing
This Pot Vegetable Soup with Stew Meat Recipe freezes wonderfully, making it perfect for meal prepping. Freeze in portioned containers or freezer bags for up to 3 months. Remember to leave some headspace to allow for expansion during freezing.
Reheating
When you’re ready to enjoy, thaw the soup overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup seems too thick after reheating, simply add a splash of beef broth or water to reach your desired consistency.
FAQs
Can I use a different type of meat for this soup?
Absolutely! While beef stew meat is traditional for this recipe’s rich flavor and texture, you can substitute with lamb or even chicken thighs if you prefer. Just adjust cooking times accordingly, as chicken will cook much faster.
Is this soup gluten-free?
Yes, the Pot Vegetable Soup with Stew Meat Recipe is naturally gluten-free as long as you check that your beef broth and Worcestershire sauce don’t contain hidden gluten ingredients.
Can I add other vegetables?
Definitely! Feel free to customize the soup with any seasonal vegetables you love such as parsnips, peas, or mushrooms. Keep in mind that some veggies may alter the cooking time slightly.
How do I make this soup spicier?
If you like a little heat, add a pinch of cayenne pepper or some crushed red pepper flakes when you add the other seasonings. It will give the soup a warming kick without overpowering the other flavors.
What should I do if my stew meat is tough?
Simmering the soup for the full 2 hours usually guarantees tender beef, but if your meat is still tough, simply extend the cooking time, keeping the heat low. A longer, gentle simmer breaks down the collagen, making it wonderfully tender.
Final Thoughts
I can’t recommend the Pot Vegetable Soup with Stew Meat Recipe enough if you want a meal that’s both wholesome and deeply satisfying. It’s one of those dishes that feels like it was made with love and patience, perfect for cozy nights or feeding a hungry family. I hope you enjoy making and savoring it as much as I do!
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Pot Vegetable Soup with Stew Meat Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and comforting Pot Vegetable Soup with tender beef stew meat and a medley of fresh vegetables simmered in a flavorful beef broth, seasoned with herbs and spices. Perfect for a nourishing meal that warms the soul.
Ingredients
Meat and Oil
- 1 ½ pounds beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
Vegetables
- 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
Liquids and Seasonings
- 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 for garnish
Instructions
- Sear the Beef: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat in batches, searing on all sides until browned. Remove the browned meat and set aside to preserve the caramelized flavor.
- Sauté Vegetables: In the same pot, add the diced onion and cook for 3 to 4 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
- Combine Ingredients: Return the seared beef to the pot. Add sliced carrots, celery, diced potatoes, sliced zucchini, green beans, canned diced tomatoes with juices, and beef broth. Stir well to combine all ingredients evenly.
- Season the Soup: Stir in dried thyme, dried basil, paprika, bay leaf, salt, pepper, and Worcestershire sauce if using. These herbs and spices build layers of rich flavor.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 1 ½ to 2 hours, or until the beef is tender and vegetables are fully cooked to your liking.
- Final Touches: Remove the bay leaf before serving. Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or crackers for a complete meal.
Notes
- For extra depth of flavor, add a splash of red wine or a tablespoon of tomato paste during the beef searing step.
- This soup tastes even better the next day as flavors meld together.
- Freezes well for up to 3 months; thaw and reheat thoroughly before serving.
