Beef Vegetable Soup Recipe

Introduction

As the weather cools and the days grow shorter, there’s nothing quite like a warm bowl of homemade beef vegetable soup to bring comfort and nourishment. This recipe has become a staple in my household, and for good reason. The hearty flavors of tender chuck roast combined with fresh vegetables create a rich and satisfying soup that my family can’t get enough of. The aroma wafting through the kitchen as it simmers is enough to draw everyone to the table, eagerly anticipating a delicious meal. Whether it’s a chilly weeknight or a weekend gathering, this beef vegetable soup is sure to warm hearts and fill bellies. Let’s dive into this delightful recipe that combines simplicity and flavor!

Ingredients

• 2 ½ tablespoons vegetable oil
• 3-4 lb chuck roast
• 2 carrots, peeled and chopped
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried marjoram
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon dried basil
• ¼ teaspoon freshly ground black pepper
• 7-8 cups low sodium beef broth
• 1 (14.5-ounce) can petite diced tomatoes
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 medium Yukon Gold potatoes, diced
• ¼ pound green beans, trimmed and cut into 1-inch bite-sized pieces
• 2 teaspoons chopped fresh parsley or thyme (for garnish)

Instructions

1. Sear the Chuck Roast: Heat 1 ½ tablespoons of vegetable oil in a Dutch oven or heavy stockpot over medium-high heat. Add the chuck roast and sear it, browning each side for about 4-5 minutes. Once browned, remove the roast from the pot and set it aside on a plate.
2. Cook the Vegetables: Reduce the heat to medium. If necessary, add more vegetable oil to the pot. Add the chopped carrots, onions, and celery, cooking for about 5 minutes until the onions and celery become tender.
3. Add Garlic and Herbs: Reduce the heat to low and add the minced garlic, dried parsley, oregano, marjoram, thyme, basil, and black pepper. Stir constantly for about 1 minute to release the aromatic flavors.
4. Combine Ingredients: Pour in the beef broth, diced tomatoes, Worcestershire sauce, and bay leaves. Return the browned chuck roast to the pot and bring everything to a gentle simmer. Allow the soup to simmer for about 1 ½ to 2 hours, or until the roast is fork-tender.
5. Add Remaining Vegetables: After the roast has become tender, add the diced potatoes and green beans to the pot. Continue to simmer until the potatoes and green beans are tender, about 20 minutes.
6. Shred the Beef: Once the roast is cooked, remove it from the pot and let it cool on a cutting board. Use two forks to shred the meat, discarding any fat and cartilage. Remove and discard the bay leaves from the pot.
7. Finish the Soup: Use a small ladle to skim any fat off the top of the soup. Add the shredded beef back into the pot and warm for an additional 5 minutes. If desired, garnish with chopped fresh herbs before serving.

Nutrition Facts

• Servings: Approximately 8
• Calories per serving: About 350 calories

Preparation Time

• Total Time: 2 hours 30 minutes
• Preparation: 20 minutes
• Cooking: 2 hours 10 minutes

How to Serve

• Serve hot in large bowls, garnished with fresh herbs.
• Pair with crusty bread or dinner rolls for a complete meal.
• Offer grated cheese or a dollop of sour cream on the side for added richness.
• Enjoy with a simple green salad for a balanced meal.
• Store leftovers in airtight containers for easy reheating.

Additional Tips

1. Quality Ingredients: Use high-quality beef broth for a richer flavor in the soup.
2. Cutting the Vegetables: Aim for uniform sizes when chopping vegetables to ensure even cooking.
3. Adjusting Thickness: If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot.
4. Using Fresh Herbs: Fresh herbs can enhance the flavor significantly; consider adding them towards the end of cooking for a brighter taste.
5. Make Ahead: This soup tastes even better the next day, making it great for meal prep!

Recipe Variations

• Add More Vegetables: Incorporate other vegetables such as corn, peas, or bell peppers for added nutrition and flavor.
• Spicy Version: Add a pinch of red pepper flakes for a spicy kick to the soup.
• Herbed Variation: Experiment with different fresh herbs like rosemary or thyme for a unique flavor profile.
• Different Cuts of Meat: Substitute chuck roast with brisket or stew meat for a different texture.
• Slow Cooker Method: This recipe can easily be adapted for a slow cooker; just add all ingredients and cook on low for 6-8 hours.

Serving Suggestions

• Serve with a hearty loaf of bread for dipping.
• Pair with a glass of red wine for an elevated dining experience.
• Create a soup bar with toppings like cheese, croutons, and fresh herbs.
• Offer a side of grilled cheese sandwiches for a classic combination.
• Enjoy with a light dessert, such as fruit salad or a slice of pie, to finish the meal.

Freezing and Storage

• Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through.

FAQ Section

1. Can I use frozen vegetables?
   Yes, frozen vegetables can be used for convenience, but adjust the cooking time as needed.
2. What if I don’t have chuck roast?
   You can substitute with other cuts of beef like brisket or even ground beef, though the cooking times will vary.
3. Is it necessary to sear the meat?
   Searing the meat adds depth of flavor, but if you’re short on time, you can skip this step.
4. Can I make this soup in advance?
   Yes, the flavors will meld and improve when made ahead of time.
5. How do I thicken the soup?
   You can thicken the soup by adding a cornstarch slurry or mashing some of the potatoes.
6. Can I add pasta or rice?
   Yes, adding cooked pasta or rice is a great way to make the soup heartier.
7. How long does it take to cook in a slow cooker?
   Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender.
8. What can I serve with the soup?
   Crusty bread, salads, or sandwiches make great accompaniments.
9. Can I use low-sodium broth?
   Yes, using low-sodium broth is a great way to control the salt content of your soup.
10. Is this soup gluten-free?
    Yes, as long as you ensure all ingredients used (like broth) are gluten-free.

Conclusion

Beef vegetable soup is a comforting, hearty dish that brings warmth and satisfaction to any meal. This recipe combines tender chunks of beef with a variety of fresh vegetables, creating a symphony of flavors that will please even the pickiest eaters. Whether enjoyed on a chilly evening or served at a family gathering, this soup is sure to become a cherished recipe in your kitchen. So, gather your ingredients, embrace the delightful aromas filling your home, and savor each spoonful of this delicious beef vegetable soup!

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