Cooking Lucid
Hearty Beef and Vegetable Soup
A nourishing and flavorful soup packed with tender beef, wholesome vegetables, and a rich broth. This classic soup is perfect for a cozy family meal on a chilly day.
Prep 25 min
Cook 50 min
Total 1h 15m
Serves 6
Ingredients
Step 1 — For the Soup
- 1 tbsp olive oil
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 cup frozen peas (added at the end)
Instructions
- 1
Sear Beef
Heat olive oil in a large Dutch oven or pot over medium-high heat. Season beef cubes with salt and pepper. Brown the beef in batches on all sides, being careful not to overcrowd the pot. Remove browned beef and set aside.
- 2
Sauté Vegetables
Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 3
Simmer Soup
Return the browned beef to the pot. Pour in the beef broth and diced tomatoes (with juice). Add dried thyme, rosemary, and the bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for at least 40 minutes, or until the beef is tender.
- 4
Add Peas
Stir in the frozen peas and cook for an additional 5 minutes until heated through.
- 5
Serve
Remove and discard the bay leaf. Taste and adjust seasoning if needed. Serve hot, with crusty bread if desired.
Nutrition per serving: 420 cal · 35g protein · 30g carbs · 18g fat · 7g fiber
