Ingredients
Units
Scale
- 1/2 lbs beef stew meat fatty marbled batch of stew meat, diced
- 1 1/2 cup onion chopped
- 2 medium carrots peeled and chopped
- 1/2 lbs red or yellow potatoes chopped into 3/4-inch cubes
- 1 can green beans
- 1/2 can sweet corn
- 1 can peas
- 1 can diced tomatoes
- 4 cup beef broth or chicken broth
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon dried parsley
- 2 teaspoon garlic minced
- vegetable oil for frying the onion
- salt and freshly ground black pepper to taste
- boiling water
- other seasonings to taste peppercorns, chopped fresh parsley, hot chili flakes, dried bay leaves
Instructions
- Heat the oil in a large pot over medium-high heat.
- Now, just add the chopped onion and let it cook for 3 minutes while stirring.
- Dab beef cubes dry with paper towels, season with salt and pepper then add to the pot and cook it until brown and almost tender (for about 10 minutes).
- Next, add the carrots slices and potato cubes and cook them with the beef and onion for another 10 minutes. Keep in mind to keep stirring.
- Now, as the tough ingredients start cooking, you can add the liquid ingredients. Just add the canned tomatoes with sauce and the beef/chicken broth. Cover the pot and turn the heat to low. Let everything cook for about 50 minutes.
- After removing the lid, you can complete it with boiling water, keeping in mind that there are more ingredients to come. Now, add the minced garlic and all the seasonings. If you want to add extra seasonings, keep in mind that you can also add them when serving.
- Pour in corn, green beans, and peas and simmer until heated through (for about 10 minutes).
- Finally, top every hot soup bowl with some chili flakes and chopped fresh parsley for extra flavor. Keep in mind that every ingredient from your homemade beef vegetable soup should be tender (that’s how you know your hearty beef soup is ready to be enjoyed).
- Prep Time: 10
- Cook Time: 80
- Category: Soup
- Cuisine: American