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Throw together this filling Veggie Beef Soup when autumn rolls in. Soft chunks of beef combine with crisp veggies including onions, celery, carrots, potatoes, tomatoes, and green beans. Pair with a slice of hot bread slathered in butter for a dish that'll warm your soul.
Reasons To Cook This Stew
Great when it's chilly out, this stew feels like a warm hug. The beef turns so soft it practically dissolves, and the veggies cook to perfection. The aroma while it simmers is incredible - reminds you of home cooking. Works for family gatherings or solo evenings at home. Every bite heats you up and keeps you satisfied.
Ingredients List
- Oil: To brown meat and soften veggies
- Chuck Roast: Most tender option
- Carrots: Chopped into pieces
- Onion: Creates depth
- Celery: Adds texture
- Garlic: Freshly chopped
- Dried Herbs: Parsley, oregano, marjoram
- More Herbs: Thyme, basil
- Black Pepper: Freshly ground
- Beef Broth: Reduced sodium version
- Tomatoes: Finely diced
- Worcestershire: For depth
- Bay Leaves: Enhances flavor
- Potatoes: Yukon gold preferred
- Green Beans: Trimmed fresh
- Fresh Herbs: For garnish
Cooking Instructions
- Brown the Meat:
- Warm oil in large pot on medium-high. Brown chuck roast on every side. Remove and set aside.
- Cook First Veggies:
- Toss carrots, onions, celery into same pot. Cook 5 minutes until softening. Stir occasionally to prevent burning.
- Add Flavors:
- Turn down heat. Add garlic and all dried herbs. Cook for about a minute until fragrant.
- Make Soup Base:
- Add broth, tomatoes, Worcestershire sauce. Return bay leaves and meat to pot. Simmer slowly 1½ to 2 hours until meat gets super tender.
- Add More Veggies:
- Toss in potatoes and green beans. Continue cooking 20 minutes until vegetables soften.
- Deal with the Meat:
- Remove meat from pot. Shred with two forks. Cut away fatty bits. Don't forget to take out bay leaves.
- Trim the Fat:
- Skim extra grease from surface if you want a lighter broth.
- Finish Up:
- Return meat to pot. Heat another 5 minutes. Sprinkle fresh herbs on top before serving.
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Ideal Beef Choice
Chuck roast can't be beat for this stew. Contains perfect marbling that dissolves during cooking, creating fork-tender meat and flavorful broth. Breaks down perfectly with slow cooking. Gives that homestyle taste that really hits the spot.
Selecting Your Vegetables
New carrots offer the best sweetness. Celery and onions create a flavorful foundation. Yukon golds hold their shape nicely, avoiding mushiness. Not a fan of green beans? Swap in peas. Throw in whatever your crew enjoys - this stew works with almost any veggie.
Simmer Patiently
Take your time cooking - slower is always better. Let the beef simmer until it's falling apart. Avoid rapid boiling or you'll end up with tough meat. Spices blend more thoroughly with gradual cooking. Creates richer broth and meat that simply melts.
Storage Tips
This stew keeps wonderfully. Cool it completely first. Pack in flat bags to maximize freezer space. Defrost overnight in your fridge when you're ready to eat. Warm gently on the stovetop. Tastes fantastic as leftovers.
Flavor Boosters
Need more punch? Grind in fresh black pepper. Add an extra dash of Worcestershire. Try a pinch of Cajun seasoning if you want some kick. Adjust to your liking - use what's already in your pantry. Sample as you cook and tweak seasonings along the way.
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Frequently Asked Questions
- → What’s the best beef cut to use?
Go for beef meant for slow cooking. Affordable cuts work out great since they turn soft over time. Trim any big chunks of fat, chop into little pieces, and don’t skip browning them well first—it brings flavor!
- → Can another type of broth work?
Absolutely! Chicken stock does the trick or even a lighter vegetable broth. You could even mix them up or just use water if you're out of options, as long as your base has good flavor.
- → How can I spice things up?
Add some red chili flakes or finely sliced hot peppers for a little kick. You could even stir in your favorite hot sauce. Start off mild—you can always add more!
- → How do I make it vegetarian?
Simple swap! Go heavy on beans for protein, toss in meaty mushrooms, and switch to a flavorful vegetable broth. Season liberally so it’s still exciting.
- → No fresh herbs on hand?
Dry herbs get the job done no problem. Just use a smaller amount since they’re more intense. Mix whatever you’ve got—it might even surprise you how good it turns out!
- → What if the soup gets too thick?
Just add more broth or even some warm water. Next batch, lighten up on the veggies or dial back on the potatoes for a thinner consistency. Easy fix.
- → How do I transport it without a mess?
Keep it piping hot by wrapping the pot in towels or placing it in an insulated carrier. If transporting, take along some extra broth to adjust consistency after reheating. A sprinkle of fresh herbs makes it look lovely when you serve.
- → I’m short on time—what do I do?
Cut all your ingredients smaller, cook faster at a slightly higher heat, and choose already-tender veggies. Pre-sear your beef for color and flavor. It'll still come out tasty.
- → Can I scale up for a crowd?
Doubling the recipe works like a charm. Make sure you’ve got a big enough pot, though, and be ready to stir a little more often. If there are leftovers, freeze them—they save beautifully.
- → How do I make the flavor pop more?
Take your time browning the beef deeply and let the onions caramelize just a bit. A splash of red wine or even soy sauce can add depth. Pile on extra herbs for good measure.
- → My veggies are too mushy—help!
Don’t throw them all in at once! Save veggies like carrots and potatoes to add closer to the end. Cut them bigger, lower the heat, and keep an eye on them so they stay crisp-tender.
- → Why isn’t my meat tender enough?
Patience! Let it cook longer at a low temperature. Smaller meat pieces soften faster. Make sure the lid’s on so the moisture stays in, and pour in more broth if it’s looking dry.
Conclusion
Craving more? Whip up a thick bean and pasta soup next time or play around with a creamy mushroom option. Keeps everyone happy.