Hey friends!
Are you in the mood for something warm and comforting? I’ve got just the dish for you!
Today, I’m excited to share my beef stew vegetable soup recipe.
It’s hearty, flavorful, and packed with all the good stuff.
Perfect for those chilly days when you need a little pick-me-up.
Grab your ingredients, and let’s dive in!
Possible Ingredient Alternatives
Beef stew chunks can be replaced with seitan, tempeh, or portobello mushrooms for a vegetarian option. These alternatives provide a meaty texture and can absorb flavors well. Adjust cooking time as needed, as plant-based proteins typically cook faster than beef. For a non-vegetarian substitution, consider using chicken thighs or turkey breast for a leaner protein option.
Low-sodium beef stock can be swapped with vegetable broth for a vegetarian version, or chicken stock for a different flavor profile. If using regular broth, reduce the added salt in the recipe. For a richer flavor, consider using bone broth or a combination of water and bouillon cubes.
Potatoes can be substituted with sweet potatoes, turnips, or cauliflower for a lower-carb option. These alternatives offer different nutritional benefits and flavors while maintaining a similar texture in the soup. Adjust cooking time slightly, as these vegetables may cook faster or slower than regular potatoes.
| Preparation Time | 15-20 minutes |
| Cooking Time | 85-105 minutes |
| Total Time | 100-125 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 40-50 g
- Carbohydrates: 80-90 g
Ingredients
- 1 lb potatoes (peeled and cut into 1-inch cubes)
- 2 large carrots (peeled and sliced into 1/2-inch rounds)
- 1 tsp fresh black pepper
- 1 cup chopped celery
- 3 bay leaves
- 1/4 cup chopped parsley (freshly chopped for best flavor)
- 1 medium onion (diced for even cooking)
- 2 lbs beef stew chunks (cut into 1-inch pieces)
- 1 tbsp olive oil
- 8 cups low-sodium beef stock (I like Swanson’s brand for this recipe)
- 1 cup green beans (fresh or frozen)
- 14 oz canned diced tomatoes
- 1 tbsp sea salt (or to taste)
- 1/2 cup chopped green onions
Step 1: Brown the Beef
Start by preheating a heavy soup pot or Dutch oven over medium-high heat with a splash of oil.
Add the beef in a single layer and cook until browned on all sides.
If needed, brown the beef in batches to ensure a good sear without overcrowding the pot.
Step 2: Sauté the Onions
Once the beef is browned, add the chopped onions directly into the pot.
Continue cooking for about 3 minutes, or until the onions are softened and take on a lightly golden color.
Step 3: Simmer the Soup Base
To the pot, add beef broth, canned tomatoes, bay leaves, salt, and pepper.
Bring the mixture to a boil and then reduce the heat to a simmer.
Partially cover the pot and let it cook until the beef becomes tender, which should take about 55-75 minutes.
Step 4: Add Root Vegetables
After the beef is tender, incorporate potatoes, carrots, and celery into the pot.
Allow these vegetables to cook for about 20 minutes, ensuring they become tender.
Step 5: Cook Remaining Vegetables
Add in the green beans and green onion.
Continue to simmer the soup for an additional 10 minutes, allowing the flavors to meld together.
Step 6: Final Seasoning and Serve
Stir in fresh parsley and taste to adjust seasoning with salt and pepper as needed.
Remove the soup from the heat and serve hot, enjoying the rich and hearty flavors.
