🍲 Classic Vegetable Beef Soup
Prep Time: 15 minutes
Cook Time: 1.5–2 hours (stovetop) or 40 minutes (pressure cooker)
Servings: 6–8
🥩 Ingredients:
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1 lb beef stew meat, cut into bite-sized pieces
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2 tbsp olive oil
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1 small onion, chopped
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2 garlic cloves, minced
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4 cups beef broth (low sodium preferred)
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2 cups water
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2 medium carrots, sliced
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2 celery stalks, sliced
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2 medium potatoes, diced (Yukon gold or russet)
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1 cup green beans (fresh or frozen)
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1 cup corn kernels (fresh, frozen, or canned)
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1 cup diced tomatoes (canned or fresh)
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1 tsp dried thyme
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1 tsp dried basil
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Salt and pepper to taste
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Optional: 1 bay leaf
🔪 Instructions:
Stovetop Method:
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Brown the beef:
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add beef, season with salt and pepper, and brown on all sides (about 5-7 minutes). Remove and set aside. -
Sauté aromatics:
In the same pot, add a bit more oil if needed. Sauté onions and garlic for 2-3 minutes until fragrant. -
Simmer:
Return beef to the pot. Add beef broth, water, tomatoes, thyme, basil, and bay leaf (if using). Bring to a boil, then reduce to a simmer. Cover and simmer for 45 minutes to 1 hour, until beef is tender. -
Add vegetables:
Add carrots, celery, and potatoes. Simmer for 20 minutes.
Add green beans and corn, and cook another 10 minutes until all vegetables are tender. -
Finish:
Remove bay leaf. Taste and adjust seasoning with salt and pepper. Serve hot.
Instant Pot Version:
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Use the sauté setting to brown the beef and sauté onions/garlic.
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Add all ingredients (except corn and green beans).
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Pressure cook on high for 25 minutes; quick release.
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Stir in corn and green beans, and use the sauté setting to simmer 5-10 minutes until tender.
Slow Cooker Version:
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Brown beef and onions first (optional, but recommended).
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Add everything to the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Would you like a low-carb version or one that freezes well? I can help with that too!