Description
This Old Fashioned Vegetable Beef Soup is a hearty and comforting dish featuring tender seared beef, a medley of mixed vegetables, and rich beef broth simmered to perfection. Perfect for a cozy family meal, it delivers classic flavors with simple ingredients, slow-cooked for deep taste and satisfying texture.
Ingredients
Meat and Aromatics
- 2 lb stew meat (or 2 lb pot roast, cubed)
- 1 small onion (diced)
- 2 tbsp butter
Vegetables
- 2 cup mixed vegetables (corn, carrots, green beans, and peas)
- 3 large potatoes (diced)
- 14 oz can petite diced tomatoes (not drained)
Liquids and Seasonings
- 3 1/2 cups beef broth
- 1 beef bouillon cube
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Sear beef. Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat. This process helps to lock in flavor and create a rich base for the soup.
- Sauté aromatics. Add the diced onion to the pot with the beef and sauté while searing. Continuously stir the onions to prevent them from sticking, cooking for about 3 minutes until fragrant and translucent. If using a slow cooker, transfer the beef and onions to the crockpot once fully seared.
- Add veggies and create broth. Add the mixed vegetables, cubed potatoes, diced tomatoes (including juice), beef broth, beef bouillon cube, Worcestershire sauce, and bay leaves to the pot. Stir to combine all ingredients evenly.
- Simmer. Bring the soup to a boil, then reduce heat to a simmer. Cover the pot and let it simmer gently for at least 2 hours, or until the potatoes are tender and the beef reaches desired tenderness. If using a crockpot, cook on high for 2 hours or low for 4 hours. Check that potatoes are fully cooked before serving.
- Season and serve. Remove bay leaves, then add salt and pepper to taste. Stir well and serve hot for a nourishing, flavorful meal.
Notes
- For a richer flavor, sear beef in batches to avoid overcrowding the pot.
- If using a slow cooker, sear beef and onions first to enhance taste before transferring to the crockpot.
- You can substitute the mixed vegetables with fresh seasonal veggies as desired.
- To thicken the soup, mash some of the cooked potatoes into the broth at the end.
- Leftovers store well in the refrigerator for up to 3 days and freeze easily for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
