If you’re looking for a soul-soothing bowl filled with tender chunks of meat and a colorful medley of veggies, this Pot Vegetable Soup with Stew Meat Recipe will quickly become one of your go-to dishes. It’s a beautiful balance between hearty and healthy, with every spoonful delivering warmth, rich flavors, and satisfying textures. Perfect for chilly evenings or anytime you want a wholesome, comforting meal, this recipe takes simple ingredients and transforms them into a dish that feels like a big, warm hug.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet each plays an important role in building the layers of flavor and texture that make this soup so special. From the savory stew meat to the vibrant vegetables and fragrant herbs, every element is essential.
- 1 tablespoon olive oil: Helps brown the meat and brings a subtle richness to the base.
- 1 ½ pounds beef stew meat, cut into 1-inch cubes: Provides hearty protein and melts beautifully tender when slow-cooked.
- 1 small onion, chopped: Adds a depth of sweetness and aroma as it softens.
- 2 garlic cloves, minced: Lends a gentle pungency that awakens the taste buds.
- 3 medium carrots, sliced: Infuses sweetness and vibrant color.
- 2 celery stalks, sliced: Offers crunch and a subtle herbal note.
- 2 medium potatoes, peeled and diced: Provide body and a creamy texture when cooked down.
- 1 zucchini, chopped: Adds freshness and a hint of summer’s lightness.
- 1 (14.5 oz) can diced tomatoes with juices: Introduces acidity to brighten the soup’s richness.
- 6 cups beef broth: The flavorful liquid that brings everything together.
- 1 teaspoon dried thyme: Offers an earthy, slightly minty undertone.
- 1 teaspoon dried basil: Gives a touch of sweet herbal fragrance.
- 1 bay leaf: Imparts a subtle woody aroma throughout the simmering process.
- 1 cup green beans, trimmed and cut into 1-inch pieces: Lends a tender-crisp texture and beautiful green color.
- 1 cup corn kernels (fresh or frozen): Sweet bursts that enhance the soup’s heartiness.
- 1 cup peas (fresh or frozen): Provides a pop of sweetness and balances the savory flavors.
- Salt and black pepper to taste: Essential to elevate and unify the flavors.
- Chopped fresh parsley for garnish (optional): Adds a fresh, bright finish and gorgeous color.
How to Make Pot Vegetable Soup with Stew Meat Recipe
Step 1: Browning the Beef
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Adding the stew meat in batches allows you to get a beautiful golden crust on each piece without overcrowding the pan. Browning the beef is crucial as it creates those irresistible caramelized flavors that deepen the soup’s overall taste.
Step 2: Sweating the Aromatics
Once the beef is set aside, toss in the chopped onions. Cook until softened and translucent, about 3 minutes. Then add minced garlic and stir for just 30 seconds to release its fragrance without burning it—this step builds the aromatic base of the soup.
Step 3: Combining Ingredients and Simmering
Return the browned beef to the pot. Add carrots, celery, potatoes, zucchini, diced tomatoes with their juices, beef broth, thyme, basil, and the bay leaf. Bring everything to a boil before reducing heat to low. Cover the pot and let it simmer gently for 1 to 1 ½ hours. This slow cooking tenderizes the meat and helps all the flavors meld beautifully.
Step 4: Finishing with Fresh Vegetables
In the last 15 minutes of cooking, stir in the green beans, corn, and peas. These vegetables only need a short time to cook through but add wonderful color, texture, and subtle sweet notes that brighten each spoonful.
Step 5: Seasoning and Serving
Before ladling out bowls of this hearty soup, fish out the bay leaf and season with salt and black pepper to taste. A final sprinkle of fresh parsley can add that lovely fresh pop both visually and flavor-wise.
How to Serve Pot Vegetable Soup with Stew Meat Recipe
Garnishes
A simple garnish of chopped fresh parsley or even a few torn basil leaves can elevate your soup’s freshness and add a final pop of color that makes every bowl inviting. For a little extra flair, a spoonful of sour cream or a sprinkle of grated Parmesan can contribute a creamy or savory twist.
Side Dishes
This soup is truly a one-pot meal, but pairing it with warm, crusty bread or flaky dinner rolls makes the experience even more comforting. A crisp green salad with vinaigrette lightens the meal and adds a refreshing crunch that contrasts nicely with the rich soup.
Creative Ways to Present
Serve the soup in rustic bread bowls for an added wow factor that’s both delicious and charming. If you want to impress guests, top each bowl with a drizzle of good-quality olive oil and a sprinkle of freshly cracked black pepper right before serving. It’s those little touches that make this Pot Vegetable Soup with Stew Meat Recipe feel extra special.
Make Ahead and Storage
Storing Leftovers
This soup keeps brilliantly in the refrigerator for up to 3 days. Make sure to store it in an airtight container to preserve the fresh flavors and prevent it from absorbing any fridge odors. The longer it sits, the more the flavors deepen and mingle.
Freezing
If you want to enjoy this comforting soup another day, it freezes beautifully. Transfer cooled soup into freezer-safe containers or bags, leaving some headspace for expansion. It will keep well for up to 3 months. When thawed, the texture and flavor remain just as satisfying as fresh.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup seems a bit thick after refrigeration, add a splash of beef broth or water to restore the perfect consistency. Avoid boiling again as it may toughen the meat slightly.
FAQs
Can I use a different type of meat for this soup?
Absolutely! While beef stew meat is perfect for its tenderness and flavor, you can swap in lamb, pork, or even chicken thighs if you prefer. Just adjust cooking times accordingly, as some meats cook faster than others.
Is it okay to use frozen vegetables instead of fresh?
Yes, frozen vegetables work wonderfully here, especially the corn and peas. Just add them during the last 15 minutes of cooking as fresh veggies are added, ensuring they stay vibrant and tender.
Can I make this soup in a slow cooker?
Definitely! Brown the beef and sauté the aromatics on the stovetop first, then add everything to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender and flavors meld beautifully.
How can I make the soup thicker?
If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot and stir them back into the broth. This naturally thickens the soup without needing any extra flour or thickeners.
Is this Pot Vegetable Soup with Stew Meat Recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your beef broth does not contain any gluten additives. Always check labels to be sure if you have dietary restrictions.
Final Thoughts
This Pot Vegetable Soup with Stew Meat Recipe is one of those meals that feels like home no matter the season. It’s hearty, nourishing, and full of so much delicious goodness that each spoonful warms your body and soul. Give it a try for your next cozy dinner—you might just find your latest favorite!
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Pot Vegetable Soup with Stew Meat Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Pot Vegetable Soup with Stew Meat features tender beef chunks simmered with a medley of fresh vegetables in a flavorful broth. Perfect for a comforting main course, this American classic is gluten-free and packed with protein and nutrients, making it an ideal meal for chilly days or anytime you crave a nourishing soup.
Ingredients
Meat and Base
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat, cut into 1-inch cubes
Vegetables
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes with juices
- 6 cups beef broth
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 bay leaf
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches to avoid overcrowding, browning on all sides for about 4–5 minutes per batch. Remove the browned beef and set aside to keep warm.
- Sauté onion and garlic: Using the same pot, add the chopped onion and cook over medium heat until softened, roughly 3 minutes. Add the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add vegetables and liquids: Return the browned beef to the pot, then add carrots, celery, potatoes, zucchini, diced tomatoes with their juices, and beef broth. Stir in dried thyme, dried basil, and add the bay leaf for depth of flavor.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 1 to 1 ½ hours until the beef is tender and the flavors meld together beautifully.
- Add last vegetables: During the last 15 minutes of cooking, stir in the green beans, corn, and peas. This ensures they cook just enough to remain tender yet retain some texture and freshness.
- Season and serve: Remove the bay leaf before serving. Taste the soup and add salt and freshly ground black pepper as needed. Garnish with chopped fresh parsley if desired for a vibrant finish.
Notes
- You can substitute or add any vegetables you have on hand, making this soup very flexible.
- This soup freezes well and often tastes even better the next day, making it great for meal prep.
- For a thicker consistency, mash a few of the potatoes in the pot after cooking.
