Pot Vegetable Soup with Stew Meat Recipe
If you’re craving a warm, comforting meal that fills your kitchen with irresistible aromas, this Pot Vegetable Soup with Stew Meat Recipe is exactly what you need. It brings together tender pieces of beef stew meat simmered slowly with a colorful medley of fresh vegetables in a rich, flavorful broth. Every spoonful offers a perfect balance of hearty meat, vibrant veggies, and aromatic herbs, making it a satisfying dish that feels like a loving hug in a bowl. Whether you’re gathering family around the table or looking for a make-ahead meal, this soup is a true classic that never disappoints.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating this unforgettable Pot Vegetable Soup with Stew Meat Recipe. Each item plays a vital role in building layers of flavor and texture that meld together beautifully.
- Beef stew meat (1 pound): The star protein, providing hearty richness and tender bites when slow-cooked.
- Olive oil (1 tablespoon): For searing the meat and sautéing aromatics, adding depth to the base.
- Onion (1 small, diced): Adds subtle sweetness and a savory foundation.
- Garlic (2 cloves, minced): Infuses the broth with fragrant warmth and complexity.
- Carrots (3, peeled and sliced): Bring color, natural sweetness, and a satisfying bite.
- Celery stalks (2, sliced): Offer freshness and a gentle crunch that’s classic in soups.
- Potatoes (2, peeled and diced): Add heartiness and help naturally thicken the broth.
- Green beans (1 cup, trimmed and cut): Contribute bright green color and tender texture.
- Diced tomatoes (1 14.5-ounce can, with juice): Provide acidity and a rich base for the broth.
- Beef broth (6 cups): Creates a flavorful, comforting liquid that ties all ingredients together.
- Dried thyme (1 teaspoon): Adds earthy herbal notes that complement the beef.
- Dried oregano (1 teaspoon): Offers a subtle Mediterranean twist to the flavor profile.
- Bay leaf (1): Slow-releases a unique aromatic depth during simmering.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season the soup perfectly to enhance all flavors.
- Corn kernels (1 cup, fresh or frozen, optional): Adds bursts of sweetness and texture in the final steps.
- Chopped parsley (optional, for garnish): Provides a fresh, herbal finish and lovely color contrast.
How to Make Pot Vegetable Soup with Stew Meat Recipe
Step 1: Sear the stew meat
Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Toss in the beef stew meat and sear it for 4 to 5 minutes until each piece boasts a nice, golden-brown crust. This step locks in the meat’s flavor and adds beautiful richness to your soup. Once browned, remove the meat and set it aside for the next steps.
Step 2: Sauté the aromatics
With the same pot still warm, add the diced onion and minced garlic. Sauté them gently for 2 to 3 minutes until the onion becomes translucent and the garlic releases its fragrant aroma. This builds the savory base that will carry the rest of the ingredients beautifully.
Step 3: Build the soup base
Return the seared stew meat to the pot. Add the sliced carrots, celery, diced potatoes, green beans, and the canned diced tomatoes along with their juice. Pour in the beef broth and toss in your dried thyme, oregano, and bay leaf. Season with salt and pepper. This colorful mixture starts the transformation into the hearty stew you’re dreaming of.
Step 4: Simmer to perfection
Bring the pot to a boil, then immediately reduce the heat to low. Cover and let the soup simmer gently for 1 to 1.5 hours. Patience is key here—this slow simmer ensures the beef becomes fork-tender and the vegetables soften perfectly without losing their shape.
Step 5: Add the finishing touches
About 10 minutes before you’re ready to serve, stir in the corn kernels. This last-minute addition keeps the corn sweet and crisp. Don’t forget to remove the bay leaf once cooking is complete. If you want an extra touch of freshness, sprinkle chopped parsley just before ladling the soup into bowls.
How to Serve Pot Vegetable Soup with Stew Meat Recipe
Garnishes
Enhance each bowl with a handful of chopped fresh parsley or even a sprinkle of grated Parmesan cheese for an added layer of flavor. A spoonful of sour cream or a few crunchy croutons also work wonderfully to elevate this already stunning soup.
Side Dishes
The Pot Vegetable Soup with Stew Meat Recipe is satisfying on its own but pairs beautifully with crusty bread, garlic rolls, or a light side salad. These sides help round out the meal and give you that fantastic balance of textures and flavors.
Creative Ways to Present
Presentation makes any dish feel special. Serve your soup in rustic bowls for a cozy vibe, or go fancy with mini mason jars if you’re bringing it to a party. For an interactive touch, serve with bowls of additional toppings like fresh herbs, chili flakes, or shredded cheese, letting everyone customize their own bowl.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. The flavors actually deepen after resting, making it even more delicious the next day. Store it in an airtight container to maintain freshness and prevent any odors from mingling with other foods.
Freezing
If you want to save some for later, freezing is a fantastic option. Let the soup cool completely before transferring it into freezer-safe containers or bags. It will hold well for up to 3 months. Just be sure to leave some space as the liquid will expand when frozen.
Reheating
When it’s time to enjoy leftovers, thaw frozen soup overnight in the fridge for best results. Reheat gently in a pot over medium heat until warmed through, stirring occasionally. Avoid boiling to keep the beef tender and the vegetables intact. If reheating from fresh, just warm through on the stovetop or microwave until piping hot.
FAQs
Can I use a different type of meat instead of stew meat?
Absolutely! While beef stew meat is ideal for this recipe due to its tenderness and flavor when slow-cooked, you can substitute with lamb stew meat or even cubed pork. Just keep in mind cooking times might vary slightly to ensure the meat is tender.
What vegetables can I add or substitute in this soup?
This soup is very versatile. Feel free to swap or add veggies like zucchini, peas, or even mushrooms depending on what you have on hand. Just adjust cooking times so each vegetable remains at its best texture.
How can I thicken the broth if I want a heartier soup?
For a thicker consistency, mash a few of the cooked potatoes directly in the pot near the end of cooking. This natural thickener adds body without altering the soup’s wholesome flavor.
Is the Pot Vegetable Soup with Stew Meat Recipe gluten-free?
Yes! This recipe is naturally gluten-free as it uses fresh ingredients and beef broth without any gluten-containing additives. Just double-check your broth label to be certain.
Can I make this soup in a slow cooker?
Definitely! Just brown the meat and sauté the aromatics first, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is tender and vegetables are perfect.
Final Thoughts
There’s something utterly satisfying about a bowl of Pot Vegetable Soup with Stew Meat Recipe that hits the spot every time. It’s easy to prepare, packed with nourishing ingredients, and warms your soul in the best way. Whether it’s chilly weather or just a day you need a little comfort, don’t hesitate to dive into making this classic dish. Your taste buds and your loved ones will thank you!
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Pot Vegetable Soup with Stew Meat Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and comforting pot vegetable soup featuring tender beef stew meat simmered with fresh vegetables and aromatic herbs. Perfect for a nourishing family meal, this gluten-free American classic blends rich flavors in a single pot for easy preparation and satisfying taste.
Ingredients
Meat and Oil
- 1 pound beef stew meat, cut into bite-sized pieces
- 1 tablespoon olive oil
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 cup green beans, trimmed and cut
- 1 cup corn kernels (fresh or frozen)
Liquids and Canned Goods
- 1 (14.5-ounce) can diced tomatoes, with juice
- 6 cups beef broth
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish
- Chopped parsley for garnish
Instructions
- Sear the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and sear for 4–5 minutes until browned on all sides to develop rich flavor. Remove the meat and set aside.
- Sauté aromatics: In the same pot, add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent, enhancing the soup’s base flavor.
- Add vegetables and liquids: Return the browned beef to the pot. Add carrots, celery, potatoes, green beans, canned diced tomatoes with juice, and beef broth. Stir in dried thyme, oregano, bay leaf, salt, and black pepper to season the soup deeply.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1 to 1.5 hours. This slow simmering tenderizes the beef and fully cooks the vegetables, allowing flavors to meld.
- Add corn and finish cooking: During the last 10 minutes of cooking, stir in the corn kernels to heat through without overcooking. Remove the bay leaf before serving.
- Garnish and serve: Optionally, garnish with freshly chopped parsley to add a pop of color and freshness. Serve hot and enjoy a wholesome, comforting bowl of vegetable beef soup.
Notes
- This soup stores well and tastes even better the next day as the flavors continue to develop.
- Feel free to add other vegetables like zucchini or peas depending on your preference or what you have available.
- For a thicker broth, mash a few of the potatoes directly in the pot near the end of cooking to naturally thicken the soup without added starches.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
