Old Fashioned Vegetable Beef Soup Recipe
Classic Old Fashioned Vegetable Beef Soup combines tender seared beef with a medley of hearty vegetables simmered slowly in a flavorful beef broth, delivering a comforting and nourishing meal perfect for any season.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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)
Liquids and Seasonings
- 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 the diced stew meat and sear it, browning all outside edges thoroughly by turning the meat as needed to develop a rich, flavorful crust.
- Sauté aromatics: Add the diced onion to the pot while continuing to sear the beef. Stir the onions frequently to prevent sticking and cook for about 3 minutes until softened and fragrant. If using a slow cooker, transfer the seared beef and sautéed onions to the crockpot set on low now.
- Add vegetables and create broth: Incorporate the mixed vegetables, diced potatoes, undrained diced tomatoes, beef broth, beef bouillon, Worcestershire sauce, and bay leaves into the pot or slow cooker, stirring gently to combine.
- Simmer: Bring the mixture to a boil over high heat, then reduce to a low simmer. Cover and let it simmer for at least 2 hours or until the potatoes are tender and the meat reaches your desired tenderness. For slow cooker, cook on high for 2 hours or on low for 4 hours, checking potatoes for doneness before serving.
- Season and serve: Remove the bay leaves, then season the soup with salt and pepper to taste. Stir well, ladle into bowls, and serve hot for a comforting meal.
Notes
- For richer flavor, allow the soup to rest for a few hours or overnight before reheating and serving.
- You can substitute stew meat with chuck roast cut into cubes for similar tenderness.
- If preferred, add herbs like thyme or parsley to enhance the soup’s aroma.
- Adjust salt and pepper according to your taste, especially if using salted beef broth or bouillon cubes.
- Leftovers keep well refrigerated for up to 3 days and freeze perfectly for up to 3 months.
Keywords: vegetable beef soup, old fashioned soup, stew meat soup, hearty beef soup, homemade vegetable soup
