Description
A comforting and hearty vegetable beef soup filled with tender beef and a variety of vegetables, perfect for a cozy meal.
Ingredients
Scale
- 1 pound beef chuck, cut into 1-inch cubes
- 2 tablespoons canola oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, chopped
- 2 stalks of celery, diced
- 1 medium zucchini, sliced
- 1 can (15 ounces) crushed tomatoes, with juice
- 4 cups beef stock
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 medium-sized potatoes, cubed
- 1 cup corn kernels (fresh or frozen)
Instructions
- In a large heavy-bottomed pot, heat the canola oil over medium heat. Add the beef cubes and sear them until they develop a rich brown crust, approximately 6-8 minutes. Once browned, transfer the beef to a plate and set aside.
- In the same pot, toss in the diced onion and minced garlic. Cook until the onion becomes soft and fragrant, about 4-5 minutes.
- Add the seared beef back into the pot along with the chopped carrots, diced celery, zucchini, crushed tomatoes, beef stock, green beans, basil, rosemary, bay leaf, and a generous pinch of salt and pepper. Stir everything together and bring the mixture to a vigorous boil.
- Once boiling, lower the heat to a gentle simmer, cover the pot, and let it cook for 1 hour, stirring occasionally to ensure nothing sticks to the bottom.
- After the hour has passed, incorporate the cubed potatoes and continue to simmer for another 30 minutes, or until the beef is fork-tender and the vegetables are cooked through.
- Finally, add the corn and let it simmer for an additional 5 minutes. Discard the bay leaf before serving.
- Serve the stew warm, optionally garnished with a sprinkle of fresh thyme or parsley for an extra touch.
Notes
- For a heartier stew, add a tablespoon of tomato paste for richness or toss in some diced bell peppers for added sweetness.
- If you prefer a lighter option, substitute the beef with chicken or use vegetable broth for a vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg