Description
A hearty and comforting vegetable beef soup packed with tender beef stew meat, fresh vegetables, and a rich broth simmered with red wine and herbs. Perfect for a cozy family meal, this soup offers a balanced blend of flavors and textures with wholesome ingredients.
Ingredients
Scale
Meat and Seasoning
- 3 Tablespoons Olive Oil
- 2 pounds beef stew meat (patted dry)
- 1-2 teaspoons salt
- 1 teaspoon black pepper
- 2 Tablespoons onion powder (or 2 small yellow onions diced)
- 1 Tablespoon garlic (minced)
Vegetables
- 4 celery stalks (diced)
- 5 large carrots (chopped into 1-inch pieces)
- 1 pound baby yellow potatoes (cut in half)
- 2 cups frozen peas
- 2 cups frozen cut green beans
- 1 cup corn
Liquids and Others
- 8 Tablespoons flour
- 2 cups dry red wine
- 3 cups water
- 5 cups beef broth
- 4 Tablespoons tomato paste
- 4 bay leaves
- 2 teaspoons dried thyme
Instructions
- Heat oil: Heat 1 Tablespoon of oil in a dutch oven or large stock pot over medium-high heat to prepare for browning the beef.
- Brown beef: Sprinkle the beef stew meat with salt and pepper. In 2 to 3 batches, brown all sides of the meat in the hot oil. Add additional oil as needed. Remove browned beef to a bowl and set aside.
- Sauté aromatics: Add 1 Tablespoon oil to the pot. Add minced garlic and onion powder (or diced onion if using). Cook for 2-3 minutes until garlic is fragrant but not browned, and onions are translucent if used.
- Add vegetables: Add diced carrots and celery to the pot. Cook and stir for an additional 2-3 minutes to soften slightly.
- Incorporate flour: Sprinkle the flour over the vegetables and stir well to coat them, helping to thicken the soup later.
- Deglaze and add liquids: Slowly pour in the beef broth while stirring constantly to avoid lumps. Add red wine, water, tomato paste, bay leaves, and dried thyme. Stir the mixture thoroughly.
- Return beef: Place the browned beef back into the pot, ensuring it’s submerged in the broth mixture.
- Simmer the soup: Reduce heat to medium-low or low to bring soup to a gentle simmer. Cover pot partially to vent and let cook for 1 ½ hours until beef is tender.
- Add remaining vegetables: Remove lid and add halved baby potatoes, frozen peas, and frozen green beans to the soup. Stir well to combine.
- Continue cooking: Simmer the soup uncovered for an additional 20 minutes or until the potatoes are tender.
- Check doneness: Confirm potatoes and beef are tender. The soup is now ready to serve.
- Season to taste: Taste the soup and adjust seasoning with additional salt and pepper as needed.
Notes
- For a deeper flavor, select a good quality dry red wine for cooking.
- If fresh onions are used instead of onion powder, sauté until translucent in step 3 for optimal flavor.
- You can substitute frozen vegetables with fresh ones if available; adjust cooking time accordingly.
- For thicker soup, you can add a slurry of flour and water before simmering.
- This soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
