Hearty Homestead Beef and Vegetable Soup

Name: Hearty Homestead Beef and Vegetable Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 1 pound beef stew meat, cubed; 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 3 carrots, sliced; 3 celery stalks, sliced; 2 potatoes, cubed; 1 can (14.5 ounces) diced tomatoes; 4 cups beef broth; 1 cup water; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups green beans, trimmed

🕒 Prep: 20 min

🔥 Cook: 1 hour 15 min

🍽 Serves: 6

★★★★★

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If you're looking for a comforting, soul-warming meal that transports you straight to a cozy kitchen on a chilly day, this Hearty Homestead Beef and Vegetable Soup is it. Rich with tender beef and vibrant vegetables, it's a one-pot wonder that fills your home with an irresistible aroma.

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Ingredients for Hearty Homestead Beef and Vegetable Soup

Beef stew meat brings the hearty, rich flavor and becomes wonderfully tender after simmering. Olive oil is used for browning and adds a touch of Mediterranean flair. Onion and garlic are aromatic staples that build the soup’s savory base. Carrots, celery, and potatoes add a sweet earthiness and bulk, making the soup satisfying. Diced tomatoes lend acidity and depth, enhancing the beef's flavor. Beef broth and water create the soup’s base, allowing the flavors to meld. Seasoning with thyme, salt, and black pepper adds warmth and balance. Finally, green beans introduce a fresh, crisp texture.

Tips & Tricks

Searing the beef properly is key to developing a deep, rich flavor.
To save time, chop all your vegetables before starting.
For an added depth of flavor, deglaze the pot with a splash of red wine before adding the broth.

Serving Suggestions

This soup pairs wonderfully with a crusty loaf of bread or a side of cornbread for soaking up the broth. For a lighter option, serve it alongside a mixed green salad with a simple vinaigrette.

Frequently Asked Questions

Can I use a different type of meat?: Absolutely! Chuck or any cut labeled "stew meat" will work well. You could also try lamb for a different flavor profile.
Can I make this soup in a slow cooker?: Yes, brown the beef and sauté the onions and garlic first. Then transfer everything to the slow cooker and cook on low for 6-8 hours.
How can I store leftovers?: Store in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

Hearty Homestead Beef and Vegetable Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium-high heat. Once it's shimmering, add the beef stew meat. Sear the cubes until they're browned on all sides. This step is crucial for locking in flavor. Next, toss in the chopped onion and minced garlic. Sauté them until the onion becomes translucent and fragrant.

Add the carrots, celery, and potatoes to the pot. Cook these for about 5 minutes, stirring occasionally, so the vegetables soak up all those lovely beefy juices. Then, pour in the diced tomatoes, beef broth, and water. Stir in the thyme, salt, and black pepper. Bring the mixture to a boil.

Once it's boiling, reduce the heat to low and cover the pot. Allow it to simmer for about an hour. This gives the beef time to tenderize and the flavors to meld beautifully. About 15 minutes before serving, toss in the green beans. Let them cook until they're tender but still have a bit of crunch.

Give the soup a taste and adjust the seasonings if needed. Serve it hot and enjoy the comfort it brings.

Why You'll Love This Recipe

Perfect for meal prep – it tastes even better the next day.
Uses simple ingredients found in most pantries.
Loaded with nutrients – it's both hearty and healthy.
Flexible – easy to tweak with what you have on hand.

Ingredients

1 pound beef stew meat, cubed

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

3 carrots, sliced

3 celery stalks, sliced

2 potatoes, cubed

1 can (14.5 ounces) diced tomatoes

4 cups beef broth

1 cup water

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 cups green beans, trimmed

Step-by-step Instructions

1. In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides.

2. Add the chopped onion and minced garlic to the pot, sauté until the onion becomes translucent.

3. Stir in the carrots, celery, and potatoes, cooking for 5 minutes to combine flavors.

4. Pour in the diced tomatoes, beef broth, and water. Add thyme, salt, and pepper, then bring to a boil.

5. Reduce the heat to low and simmer for 1 hour, until the beef is tender and the vegetables are cooked.