Ingredients with Measurements:
- 1 pound beef stew meat, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 ounces)
- 4 cups beef broth
- 2 cups water
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups frozen mixed vegetables
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and cook until browned on all sides, stirring occasionally.
2. Add the onion and garlic to the pot and cook until the onion is translucent, stirring occasionally.
3. Add the carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
4. Add the diced tomatoes, beef broth, water, thyme, oregano, bay leaf, salt, and pepper to the pot. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally.
6. Add the frozen mixed vegetables to the pot and let the soup simmer for an additional 15 minutes, or until the vegetables are heated through.
7. Remove the bay leaf from the soup and discard it.
8. Serve the soup hot, garnished with fresh herbs or croutons, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 250
Fat per serving: 8g
Carbohydrates per serving: 20g
Protein per serving: 25g
Substitutions for ingredients:
- You can use any type of beef for this recipe, such as chuck roast or sirloin steak.
- You can use fresh or canned tomatoes instead of diced tomatoes.
- You can use any type of broth, such as chicken or vegetable broth.
- You can use fresh or frozen vegetables instead of mixed vegetables.
Variations:
- Add potatoes or sweet potatoes to the soup for a heartier meal.
- Use ground beef instead of stew meat.
- Add barley or rice to the soup for extra texture.
- Add a can of beans, such as kidney beans or cannellini beans, for extra protein.
Tips and tricks:
- Brown the beef in batches to ensure it gets evenly browned.
- Use a slotted spoon to remove the beef from the pot before adding the vegetables to prevent overcrowding.
- Let the soup simmer for at least an hour to allow the flavors to develop.
- Taste the soup and adjust the seasoning as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh herbs or croutons.
Garnishes:
Fresh herbs, croutons, grated cheese, or sour cream.
Pairings:
Serve the soup with crusty bread or a side salad.
Suggested side dishes:
Green salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
- If the beef is tough, let it simmer for longer until it becomes tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before eating.
Food history:
Vegetable beef soup is a classic American dish that has been around for decades. It is a hearty and comforting soup that is perfect for cold winter days.
Flavor profiles:
This soup is savory, rich, and flavorful, with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup hot with a side of crusty bread or a green salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A