Perfect! Let’s make a hearty vegetable beef soup/stew — it’s warm, filling, and full of flavor. I’ll give you a version that works as a soup (more broth) or stew (thicker), depending on what you like.
Vegetable Beef Soup or Stew
Ingredients (Serves 4–6)
- 1 lb (450 g) beef stew meat or chuck, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2–3 medium potatoes, peeled and cubed
- 1 cup green beans or peas (fresh or frozen)
- 1 can (14.5 oz / 400 g) diced tomatoes (optional)
- 6 cups beef broth (or water + bouillon)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1–2 tablespoons tomato paste (for richer flavor)
- Optional: 2 tablespoons flour or cornstarch (for thickening stew)
Instructions
Stovetop Version
- Brown the beef
- Heat olive oil in a large pot over medium-high heat.
- Add beef and cook until browned on all sides. Remove and set aside.
- Sauté veggies
- In the same pot, cook onion and garlic for 2–3 minutes until fragrant.
- Combine ingredients
- Return beef to the pot. Add carrots, celery, potatoes, diced tomatoes, broth, thyme, rosemary, and bay leaf.
- Stir in tomato paste if using.
- Simmer
- Bring to a boil, then reduce heat to low.
- Cover and simmer 1–1.5 hours until beef is tender.
- Add quick-cooking veggies
- Add green beans or peas during the last 10–15 minutes.
- Optional thickening (for stew)
- Mix 2 tablespoons flour or cornstarch with a little cold water.
- Stir into soup and cook 5–10 more minutes until thickened.
- Serve
- Remove bay leaf, taste, and adjust seasoning.
- Serve hot with bread or rolls.
Slow Cooker Version
- Brown beef if desired, then place all ingredients (except quick-cooking veggies) in the slow cooker.
- Cook on low 7–8 hours or high 4–5 hours.
- Add green beans or peas in the last 30 minutes.
- Thicken with cornstarch slurry if desired before serving.
Tips
- Make it richer: Sear beef in a hot skillet before adding to the soup for extra flavor.
- Vegetable variety: Add corn, zucchini, or mushrooms depending on what you have.
- Soup vs. stew: Use more broth for soup; less broth and add a thickener for stew.
If you want, I can also give a “one-pot shortcut” version that cooks in under 45 minutes but still has tender beef and flavorful vegetables.
Do you want me to do that?
