Beef Vegetable Soup Potatoes Peas (Print Version)
Tender beef and vibrant vegetables combine in a warm, savory broth with potatoes, peas, and corn.
# What You’ll Need:
→ Meats
01 - 1.1 lb beef stew meat, cut into 1-inch cubes
→ Vegetables
02 - 2 medium potatoes, peeled and diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium onion, diced
06 - 1 cup frozen peas
07 - 1 cup frozen corn kernels
08 - 2 cloves garlic, minced
09 - 1 can (14 oz) diced tomatoes with juices
→ Broth & Seasonings
10 - 6 cups gluten-free beef broth
11 - 2 tablespoons tomato paste
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 2 bay leaves
15 - 1/2 teaspoon black pepper
16 - 1 teaspoon salt, or to taste
17 - 2 tablespoons olive oil
# Steps:
01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown evenly on all sides, about 5 minutes.
02 - Add diced onion, minced garlic, sliced carrots, and sliced celery to the pot. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in tomato paste and cook for 1 minute to deepen flavor.
04 - Pour in beef broth and diced tomatoes with their juices. Add diced potatoes, dried thyme, dried oregano, bay leaves, salt, and black pepper. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until beef is tender and vegetables are cooked through.
06 - Stir in frozen peas and corn kernels. Continue simmering uncovered for 10 minutes to incorporate flavors.
07 - Remove bay leaves. Adjust seasoning as needed. Serve hot, optionally garnished with fresh parsley.
# Expert Tips:
01 -
- It tastes like someone who genuinely cares about feeding you well spent hours in the kitchen, even though it takes maybe ninety minutes from start to finish.
- The broth becomes this beautiful amber color as the beef releases its flavor, and watching that transformation makes you feel like a real cook.
- Leftovers taste even better the next day, which means you get to enjoy this twice without the effort.
02 -
- Don't rush the browning step with the beef; those few minutes create a deep, complex flavor that makes everything taste like it simmered for hours.
- The potatoes will continue to soften after you stop cooking, so pull it from the heat while they still have just a tiny bit of firmness left, or they'll turn into mush.
03 -
- If you want the soup thicker, mash some of the cooked potatoes against the side of the pot right before serving; they'll break down and create a naturally creamy texture without any cream.
- Toast your dried herbs in the dry pot for just a few seconds before adding anything else if you want their flavors to wake up and become more pronounced.