🍲 Homemade Vegetable Beef Soup
Servings: 6–8
Prep Time: 15–20 minutes
Cook Time: 1–1.5 hours (or 6–8 hours in a slow cooker)
Ingredients:
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1 lb beef stew meat (chuck or round), cut into bite-sized pieces
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2 tbsp olive oil
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1 onion, diced
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2–3 cloves garlic, minced
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3 carrots, sliced
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2 celery stalks, sliced
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2 potatoes, peeled and diced
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1 cup green beans, chopped
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1 can (14.5 oz) diced tomatoes
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6 cups beef broth (or a mix of broth and water)
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1 tsp dried thyme
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1 tsp dried parsley
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½ tsp black pepper
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1 tsp salt (adjust to taste)
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1 bay leaf
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Optional: 1 cup frozen corn or peas
Instructions (Stovetop):
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Brown the beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown beef on all sides, then remove and set aside. -
Sauté aromatics:
In the same pot, sauté onion, garlic, carrots, and celery for 3–5 minutes until softened. -
Combine ingredients:
Return the beef to the pot. Add potatoes, green beans, diced tomatoes (with juice), beef broth, thyme, parsley, salt, pepper, and bay leaf. -
Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, or until beef and vegetables are tender. -
Add frozen veggies:
Stir in corn or peas in the last 5–10 minutes of cooking. -
Finish & serve:
Remove bay leaf. Taste and adjust seasoning. Serve hot with crusty bread.
Slow Cooker Method:
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Combine all ingredients (except frozen veggies) in the slow cooker.
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Cook on LOW 6–8 hours or HIGH 3–4 hours.
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Add frozen corn/peas in the last 15–20 minutes.
Tips & Variations:
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🥬 Add leafy greens: Spinach, kale, or Swiss chard can be stirred in at the end.
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🍅 Richer flavor: Roast beef and vegetables in the oven before adding to soup.
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🌿 Fresh herbs: Add fresh thyme or parsley just before serving for brightness.
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🍲 Thicker soup: Mash a few potatoes or use 1–2 tbsp flour/cornstarch to thicken.
If you want, I can also give you a “hearty, slow cooker version” with extra vegetables and barley that’s perfect for make-ahead meals. Do you want me to do that?
