Wonderfully simple old fashion soup packed with great taste and good for you too. A wonderful fall or winter meal for just the two of you (with leftovers) or the family.
Editor Note: Originally published October 11, 2011. I have updated the text and re-edited and supplemented the photos. This was my favorite soup as a child, and this is a wonderful rendition.
This is a modification of a recipe from our favorite cookbook from 1972. 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.” I recently eBayed a second copy.
Basically, you brown the meat. Braise it in spiced beef broth for several hours then add the veggies and simmer until tender. Not that hard.
This is the fourth soup in my “Week of Soups.” Another classic soup.
Pre-Week of Soup Recipes
Week of Soups Recipes
Exceptional taste with the tomato base. The only drawback 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.
Recipe Notes for Vegetable Beef Soup
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.
I left the Marjoram in the recipe. It is a cousin of oregano but not as strong. It was a common spice years ago but not seen much anymore. Recommended substitutes include half the volume of oregano, sage or thyme. But really to me, they are not the same. There is very little marjoram in this recipe, and I would just skip it if you don’t have it or bump up the thyme a little if you like thyme.
How About Making it Barley Beef Soup?
So easy. Toss in about 1/3 – 1/2 cup of uncooked barley at the beginning of the recipe. The barley will be tender. If you like your barley a little firmer, put with the veggies.
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.
Add 32 oz of beef broth.
Add spices:1 bay leaf, 5 peppercorns, 1 teaspoon salt, 1/4 teaspoon thyme and 1/4 teaspoon 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 peeled 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.
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January 10, 2018