Old Fashion Vegetable Beef Soup

Old Fashion Vegetable Beef Soup from 101 Cooking For TwoWonderfully simple old fashion soup packed with taste and good for you too. A great fall or winter meal for just the two of you (with left overs) or for the family.

This is a modification of a recipe from our favorite cookbook from 1969. Yep it is in bad shape but all the recipes still work great. They are simple and cover almost anything you want in “everyday cooking”.

Basically you brown the meat. Braise it in spiced beef broth for several hours then add the veggies and simmer until tender.

Rating

Exceptional taste with the tomato base. The only draw back is the cooking time but if you want great soup, you usually pay the price in cooking time. But the actual work is minimal. I promised simple not fast.

Notes: I’m a little lazy and just bought pre-cut “stew meat” at Sam’s. You could just trim up a beef roast into 1 inch cubes.  Chuck roast trimmed, or something like a sirloin tip roast would be good.

Trim and prep 2 pounds of stew meat. Cut your own or just buy it. Heat a large pot over medium high heat with a teaspoon of oil. Add the beef and cook until well browned, about 10 minutes. The picture is just getting started.

Add 32 oz of beef broth.

Add spices:1 bay leaf, 5 peppercorns, 1 t salt, 1/4 t thyme and 1/4 t marjoram.

Cover and simmer until the beef is “fork tender”. 2-3 hours depending on your beef.

Prep your veggies. 1 medium onion chopped. 1 large carrot pealed and cut into 1/4 inch slices. 1/2 lb green beans cut into 3/4 inch pieces (sub frozen if you want). 1 stick of celery cut into 1/2 inch pieces.

Add to beef along with one 15 oz can of diced tomatoes including the liquid. Simmer covered until carrots are tender. About 60-90 minutes.

Old Fashion Vegetable Beef Soup

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yield: 6 servings

Old Fashion Vegetable Beef Soup

Wonderfully simple old fashion soup packed with taste and good for you too. A great fall or winter meal for just the two of you (with left overs) or for the family.

Ingredients

  • 2 pounds Stew Beef
  • 32 oz beef broth
  • 15 oz diced tomatoes
  • 1 bay leaf
  • 5 peppercorns
  • 1 t salt
  • 1/4 t thyme
  • 1/4 t marjoram
  • 1 medium onion chopped
  • 1 large carrot
  • 1/2 lb. green beans cut into 3/4 inch pieces
  • 1 stick of celery

Instructions

  1. Trim and prep 2 pounds of stew meat. Cut your own or just buy it. Heat a large pot over medium high heat with a teaspoon of oil. Add the beef and cook until well browned, about 10 minutes. 2) Add 32 oz of beef broth. Add spices:1 bay leaf, 5 peppercorns, 1 t salt, 1/4 t thyme and 1/4 t marjoram.3) Cover and simmer until the beef is “fork tender”. 2-3 hours depending on your beef.4) Prep your veggies. 1 medium onion chopped. 1 large carrot pealed and cut into 1/4 inch slices. 1/2 lb green beans cut into 3/4 inch pieces (substitute frozen if you want). 1 stick of celery cut into 1/2 inch pieces.5) Add to beef along with one 15 oz can of diced tomatoes including the liquid. Simmer covered until carrots are tender. About 60-90 minutes.
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Updated
December 7 2013

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Comments

  1. says

    This is great vegetable beef soup! I made it & my wife said it was better than her recipe, which is a time honored family recipe.I cut the meat into smaller pieces and browned them well. I made this recipe easier by using about 12 oz. frozen stew veggies and 8 oz. frozen sweet corn plus a drained can of Del Monte cut string beans. Even my finicky four year old granddaughter gobbled it up. Can’t get a better recommendation than that!

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