Old Fashioned Vegetable Beef Soup Recipe
This Old Fashioned Vegetable Beef Soup is a hearty and comforting meal perfect for chilly days. Made with tender seared beef stew meat, a medley of mixed vegetables, diced potatoes, and a savory beef broth enriched with Worcestershire sauce and aromatic bay leaves, this soup simmers slowly to develop deep flavors. It’s an easy-to-make, filling soup that serves as a wholesome dinner for the whole family.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Aromatics
- 2 lb stew meat, diced
- 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)
Broth and Seasoning
- 3 1/2 cups beef broth
- 1 tsp beef bouillon
- 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 the outside edges are browned, turning as needed to ensure all sides have a nice brown crust.
- Sauté aromatics. Add diced onion to the pot and sauté them with the beef, stirring continually to prevent sticking. Cook for about 3 minutes until onions are softened and translucent. If using a slow cooker, transfer seared beef and onions to the crockpot set on low at this point.
- Add veggies and create broth. To the pot (or slow cooker), add mixed vegetables, diced potatoes, the can of petite diced tomatoes (including juice), beef broth, beef bouillon, Worcestershire sauce, and bay leaves. Stir gently to combine all ingredients.
- Simmer. Bring the soup to a boil over high heat, then reduce to a simmer. Cover and let it simmer for at least 2 hours, or until the potatoes are tender throughout and the meat reaches your desired tenderness. If using a slow cooker, cook for 2 hours on high or 4 hours on low. Check the potatoes for doneness before serving.
- Season and serve. Remove bay leaves from the pot. Season the soup with salt and pepper to taste. Serve hot and enjoy the comforting flavors.
Notes
- You can substitute stew meat with chuck roast cut into cubes if desired.
- For a richer broth, consider using homemade beef stock.
- Adding fresh herbs like thyme or parsley at the end can enhance the flavor.
- This soup freezes well and can be reheated for a quick meal.
- Adjust the vegetables according to seasonal availability or personal preference.
