Hearty Beef and Vegetable Soup
Making beef stew meat truly tender requires a low and slow simmer, but that long cook time is what develops the deep, rich flavor. This soup starts by browning the beef and building a flavor base with aromatics and tomato paste. After a few hours, potatoes and vegetables are added to finish it off.
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Ingredients
Ingredients (~6 servings)
- 4 1/2 tablespoons salted butter divided
- 1 1/2 lbs beef stew meat cut into 1-inch cubes
- 1 small yellow onion diced
- 1/3 cup diced roasted red peppers
- 4 cloves garlic minced
- 3 tablespoons tomato paste
- 1 1/2 cups beef stock
- 3 cups water plus more as needed
- 2 medium potatoes cut into 1-inch cubes
- 1 1/2 cups frozen mixed vegetables carrots, corn, peas, green beans
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/8 teaspoon cayenne pepper
Instructions
- Pat beef dry and season with salt and pepper.
- Melt 1.5 tbsp butter in Dutch oven over medium-high heat. Sear beef in batches until browned. Remove to bowl.
- Reduce heat to medium, melt remaining 3 tbsp butter. Cook onion and roasted peppers 4-5 minutes.
- Add garlic, cook 1 minute. Stir in tomato paste, cook 2 minutes.
- Add beef stock, scrape bottom. Add 3 cups water and return beef.
- Simmer covered on low 2 hours.
- Add potatoes, additional water if needed. Simmer 40 minutes.
- Add frozen vegetables, cook 20 minutes until potatoes are tender and breaking down.
- Season to taste.
Notes
Add water during cooking if liquid level gets too low. Soup will thicken naturally from potato starch.
Tried this recipe?Leave a comment below & let me know!