Name: Vegetable Soup with Stew Meat: A Hearty and Delicious Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 180 min
Yield: 6-8 servings
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes (Stew Meat); 2 tablespoons olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 3 large carrots, peeled and chopped; 3 stalks celery, chopped; 8 cups beef broth; 1 (28 ounce) can diced tomatoes, undrained; 2 tablespoons tomato paste; 3 medium potatoes, peeled and cubed; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup corn, frozen or fresh; 1 cup peas, frozen or fresh; 1 bay leaf; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; Salt (to taste); Black pepper (to taste); 1 tablespoon Worcestershire sauce; 2 tablespoons fresh parsley, chopped (for garnish)

Vegetable Soup with Stew Meat: Is there anything more comforting on a chilly evening? I think not! Imagine tender chunks of stew meat mingling with a medley of colorful, perfectly cooked vegetables in a rich, savory broth. This isn't just soup; it's a hug in a bowl, a hearty and satisfying meal that warms you from the inside out.

The concept of vegetable soup, of course, has been around for centuries, evolving in countless variations across cultures. Adding stew meat elevates it from a simple side dish to a complete and nourishing meal, a tradition often passed down through generations. My own grandmother used to make a similar soup, and the aroma alone brings back cherished memories of family gatherings and cozy winter nights.

People adore vegetable soup with stew meat for so many reasons. The combination of textures – the soft vegetables, the slightly chewy meat, and the smooth broth – is simply irresistible. The deep, savory flavor is incredibly satisfying, and it's a fantastic way to pack in a ton of nutrients. Plus, it's incredibly versatile! You can easily customize it with your favorite vegetables and adjust the seasonings to your liking. It's also a fantastic make-ahead meal, perfect for busy weeknights. So, are you ready to create your own pot of deliciousness? Let's get started!

Ingredients:

Stew Meat: 2 lbs beef chuck, cut into 1-inch cubes
Olive Oil: 2 tablespoons
Onion: 1 large, chopped
Garlic: 4 cloves, minced
Carrots: 3 large, peeled and chopped
Celery: 3 stalks, chopped
Beef Broth: 8 cups
Diced Tomatoes: 1 (28 ounce) can, undrained
Tomato Paste: 2 tablespoons
Potatoes: 3 medium, peeled and cubed
Green Beans: 1 cup, trimmed and cut into 1-inch pieces
Corn: 1 cup, frozen or fresh
Peas: 1 cup, frozen or fresh
Bay Leaf: 1
Dried Thyme: 1 teaspoon
Dried Rosemary: 1/2 teaspoon
Salt: To taste
Black Pepper: To taste
Worcestershire Sauce: 1 tablespoon
Fresh Parsley: 2 tablespoons, chopped (for garnish)

Browning the Stew Meat

Okay, let's get started! The first step is browning the stew meat. This is crucial for developing a rich, deep flavor in our soup. Don't skip this step!

Prepare the Meat: Pat the beef chuck cubes dry with paper towels. This helps them brown properly instead of steaming. Season generously with salt and pepper. Don't be shy – this is your chance to build flavor!
Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. You want the oil to be shimmering but not smoking.
Brown the Meat in Batches: Add the beef to the pot in a single layer, being careful not to overcrowd it. Overcrowding will lower the temperature of the pot and cause the meat to steam instead of brown. Brown the meat on all sides, about 3-4 minutes per side. Remove the browned meat from the pot and set aside.
Repeat: Repeat the process with the remaining beef, adding more olive oil if needed. It's important to brown the meat in batches to ensure even browning and maximum flavor.

Building the Flavor Base

Now that the meat is beautifully browned, it's time to build the flavor base of our soup. This is where the magic happens!

Sauté the Aromatics: Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add the Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Sauté the Vegetables: Add the chopped carrots and celery to the pot and cook for another 5-7 minutes, until slightly softened. This will help release their natural sweetness and add depth of flavor to the soup.
Deglaze the Pot: Pour in a small amount of beef broth (about 1/2 cup) and scrape the bottom of the pot to loosen any browned bits (fond). These browned bits are packed with flavor and will add richness to the soup.

Simmering the Soup

Alright, we've got our browned meat and flavorful base. Now it's time to let everything simmer together and create a delicious, hearty soup!

Combine Ingredients: Return the browned beef to the pot. Add the diced tomatoes (with their juice), tomato paste, beef broth, bay leaf, dried thyme, dried rosemary, and Worcestershire sauce. Stir well to combine.
Bring to a Simmer: Bring the soup to a simmer over medium heat. Once it's simmering, reduce the heat to low, cover the pot, and let it simmer for at least 1 1/2 to 2 hours, or until the beef is very tender. The longer it simmers, the more flavorful it will become.
Check for Tenderness: After 1 1/2 hours, check the beef for tenderness. If it's still tough, continue to simmer for another 30 minutes to an hour, or until it's easily pierced with a fork.

Adding the Vegetables

With the meat nice and tender, it's time to add the remaining vegetables. We want them to be cooked through but still retain some of their texture and color.

Add Potatoes: Add the cubed potatoes to the soup and simmer for about 15 minutes, or until they are almost tender.
Add Green Beans, Corn, and Peas: Add the green beans, corn, and peas to the soup and simmer for another 5-10 minutes, or until they are tender-crisp. If using fresh corn, you might need to simmer it a bit longer.
Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the flavors will continue to develop as the soup sits, so don't over-season it at this point.
Remove Bay Leaf: Before serving, remove the bay leaf from the soup.

Serving and Enjoying

The soup is ready! Now for the best part – serving and enjoying this delicious, hearty vegetable soup with stew meat!

Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley. A dollop of sour cream or a sprinkle of grated Parmesan cheese would also be delicious additions.
Serve: Serve the soup hot with crusty bread or crackers for dipping.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.
Reheating: Reheat the soup gently over medium heat on the stovetop or in the microwave until heated through.

Tips and Variations

Here are a few tips and variations to make this recipe your own:

Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
Add More Vegetables: Feel free to add other vegetables you enjoy, such as zucchini, mushrooms, or bell peppers.
Use Different Meat: You can substitute the beef chuck with other types of meat, such as lamb or pork.
Slow Cooker Option: This recipe can also be made in a slow cooker. Brown the meat and sauté the aromatics as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes and other vegetables during the last hour of cooking.
Thickening the Soup: If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 15 minutes of cooking.

Enjoy!

I hope you enjoy this hearty and flavorful vegetable soup with stew meat! It's a perfect comfort food for a cold day. Happy cooking!

Conclusion:

This Vegetable Soup with Stew Meat isn't just another soup recipe; it's a hearty, flavorful experience that will warm you from the inside out. The combination of tender stew meat and vibrant vegetables creates a symphony of textures and tastes that's both comforting and satisfying. It's a one-pot wonder that's perfect for busy weeknights, lazy weekends, or any time you crave a nourishing and delicious meal. I truly believe this is a must-try recipe for anyone who loves a good, old-fashioned soup. Why is this soup a must-try? Because it's incredibly versatile! You can easily adapt it to your own preferences and dietary needs. Don't have stew meat on hand? Substitute with ground beef, shredded chicken, or even plant-based protein crumbles. Feel free to swap out the vegetables for your favorites – zucchini, spinach, or kale would all be fantastic additions. The possibilities are endless! Beyond its adaptability, this soup is also incredibly budget-friendly. Stew meat is often a more affordable cut of beef, and you can use frozen or canned vegetables to further reduce the cost. Plus, it makes a large batch, so you'll have plenty of leftovers for lunch or another dinner. Talk about a win-win! Serving Suggestions and Variations: For a truly satisfying meal, I love to serve this soup with a crusty loaf of bread for dipping. A dollop of sour cream or Greek yogurt adds a touch of richness and tang, while a sprinkle of fresh herbs like parsley or cilantro brightens up the flavors. Here are a few variations to inspire you: * Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat. * Italian Twist: Stir in a can of diced tomatoes with Italian herbs and a sprinkle of Parmesan cheese. * Creamy Delight: Blend a portion of the soup with an immersion blender for a creamier texture. You can also add a splash of heavy cream or coconut milk for extra richness. * Hearty and Filling: Add a cup of cooked barley or quinoa to make it even more substantial. * Slow Cooker Option: Brown the stew meat and sauté the vegetables, then transfer everything to a slow cooker with the broth and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. I've poured my heart into perfecting this Vegetable Soup with Stew Meat recipe, and I'm confident that you'll love it as much as I do. It's a recipe that's been passed down through my family, and it always brings back cherished memories. I hope it becomes a staple in your kitchen too. Now it's your turn! I encourage you to give this recipe a try and make it your own. Don't be afraid to experiment with different ingredients and flavors. The beauty of soup is that it's so forgiving and adaptable. I'm so excited to hear about your experience with this recipe! Please leave a comment below and let me know how it turned out. Did you make any modifications? What were your favorite additions? I can't wait to see your creations and share in your culinary adventures. Happy cooking!