Homemade Vegetable Beef Soup
- Yield 6
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Homemade Vegetable Beef Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons olive oil
- 1.5 pounds sirloin steak, or beef stew meat (or whatever lean steaks are on sale!), cut into about 1″ cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 lb. potatoes (I like Yukon Gold), diced and (if desired) peeled
- 8 cups beef stock
- 2 bay leaves
- 1 (28 oz.) can diced tomatoes, with juice
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon Italian seasoning, homemade or store-bought
- 1 teaspoon salt, or more/less to taste
- 1/2 teaspoon freshly-ground black pepper
- (optional garnish: chopped fresh parsley)
Method
Stovetop Directions:
In a large stockpot, heat 1 tablespoon of the oil over medium-a hot burner. Tip in half the steak and cook, stirring frequently, until well browned, about 2 minutes. Lift the steak with a slotted spoon and move to a separate plate. Tip in the remaining steak and cook until browned, then remove and move to a separate plate.
Lower the heat to medium-low and add the remaining tablespoon of oil to the pot. Tip in the onion and cook, stirring occasionally for about 5 minutes. Tip in the garlic, carrots, celery and potatoes, and continue sauteing for another 3 minutes.
Tip in the remaining ingredients along with the cooked steak to the pot, and stir to combine. Raise to a boil, stirring occasionally. Lower the heat to medium-low, cover pot, and let it bubble gently for at least 20-30 minutes, or until the steak and vegetables are all tender. Salt with additional salt and pepper if needed.
Lift the bay leaves when ready to serve. Plate the soup warm, garnished with chopped fresh parsley if desired.
In a large sauté pan, heat 1 tablespoon of the oil over medium-a hot burner. Tip in half the steak and cook, stirring frequently, until well browned, about 2 minutes. Lift the steak with a slotted spoon and move to the bowl of a large slow cooker.
Tip in the remaining steak to the pan and cook until browned, then move to the bowl of a slow cooker. Tip in the remaining ingredients to the slow cooker, and stir to combine.
Leave on high for 3-4 hours or on low for 6-8 hours until the steak and vegetables are all tender. Salt with additional salt and pepper if needed. Lift the bay leaves when ready to serve. Plate the soup warm, garnished with chopped fresh parsley if desired.
