When the chill of winter sets in, there's nothing quite like a steaming bowl of Hearty Winter Vegetable Beef Soup to warm you up from the inside out. Packed with tender beef and a medley of nutritious vegetables, this soup is perfect for those cozy evenings at home. It's simple, satisfying, and perfect for using up those winter veggies.
Beef stew meat provides a hearty base and becomes beautifully tender as it cooks. Olive oil is used for browning the beef and sautéing the veggies, adding a subtle richness. Onion and garlic lay down a flavorful foundation, while carrots and celery add sweetness and depth. Potatoes make the soup hearty, and frozen peas and corn add a pop of color and texture. Diced tomatoes bring acidity and balance to the dish. Beef broth ties everything together with a savory depth. Worcestershire sauce adds umami, and herbs like thyme, rosemary, and a bay leaf infuse the soup with earthy flavors. Season with salt and pepper to taste.
This soup pairs perfectly with a crusty loaf of bread for dipping. A side of lightly dressed mixed greens can add a refreshing contrast. If you're feeling indulgent, a sprinkle of grated Parmesan on top of the soup adds an extra savory kick.
Start by heating up your olive oil in a large pot over medium heat. Once it's shimmering, add the cubed beef stew meat. Let it brown on all sides; this should take about 5–7 minutes. Browning the meat adds depth of flavor, so don't rush it.
Once the beef is browned, toss in your chopped onion and minced garlic. Stir them around and let the onion cook until it's translucent. This usually takes about 2–3 minutes and will release a wonderful aroma that fills your kitchen.
Next, add the sliced carrots, celery, and diced potatoes. Give everything a good stir and let these veggies cook for about 5 minutes. This helps them start to soften up and soak up all those delicious flavors.
Now, pour in the beef broth and add the can of diced tomatoes, Worcestershire sauce, thyme, rosemary, and bay leaf. Season with salt and pepper. Bring the pot to a boil, then reduce the heat to low and let it simmer for about an hour. This is where the magic happens — the flavors meld together and the beef gets nice and tender.
After an hour, add the frozen peas and corn to the pot. Let the soup simmer for another 15 minutes. This final touch adds freshness and a sweet contrast to the savory broth.
Don't forget to remove the bay leaf before serving. It's done its job by now, and leaving it in can give the soup a slightly bitter taste.
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