Vegetable Beef Soup (Fall Apart Beef!)
Introduction
There’s something truly magical about the comforting embrace of a warm bowl of soup, especially when the weather starts to cool down. Ah, the joys of creating a homemade Vegetable Beef Soup (Fall apart beef!) that warms the soul and wraps you in nostalgia! I can still recall chilly evenings spent around the kitchen table, where laughter floated in the air, and spoons clinked against ceramic bowls filled with steaming goodness. This dish beckons memories, igniting a sense of family and cherished moments. Each spoonful is not just an experience; it’s a gateway to heartwarming conversations and undeniable comfort.
Why You’ll Love This Recipe
There’s no shortage of reasons to adore this Vegetable Beef Soup. Here are a few that will make your mouth water and your heart swell with joy:
- Delicious Flavors: The rich, tender beef melds perfectly with vibrant vegetables in a savory broth, creating a symphony of taste that dances on your palate.
- Easy to Prepare: With straightforward steps and a simple ingredient list, you can whip this up in no time, making it a fantastic quick dinner idea.
- Crowd-Pleasing: Perfect for family gatherings, cozy dinners, or even a festive treat, everyone will find something to love in this bowl of goodness.
- Budget-Friendly: Utilize wholesome ingredients without breaking the bank, making this a healthy option that doesn’t sacrifice on flavor.
- Comforting: In every bite, you’ll find the warmth of home, making it an ideal meal for chilly nights or when you need a bit of comfort in your life.
Ingredients
Here’s what you’ll need to create this heartwarming Vegetable Beef Soup (Fall apart beef!):
- 2 pounds beef chuck roast (cut into 1-inch chunks; feel free to swap with a leaner cut, like sirloin)
- 4 cups beef broth (homemade or store-bought)
- 1 cup diced carrots (use parsnips for a sweet twist)
- 1 cup diced potatoes (or sweet potatoes for a healthier option)
- 1 cup chopped onions (add shallots for a milder taste)
- 1 cup diced celery
- 2 cloves garlic (minced for that aromatic touch)
- 1 bay leaf (or fresh thyme for added earthiness)
- Salt and pepper to taste
- 1 can diced tomatoes (14 oz, with juice)
- 2 cups frozen peas (added at the end for a burst of freshness)
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
While it may take a bit of time, the aroma wafting through your kitchen is well worth the wait. This is a perfect make-ahead dish for those busy weeks!
Step-by-Step Instructions
Creating this delicious Vegetable Beef Soup is like a warm hug during a chilly day. Follow these simple steps:
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Brown the Beef: In a large pot, heat a splash of oil over medium-high heat. Once shimmering, add beef chunks and brown them on all sides. The sizzling sound is music to your ears, and the scent? Pure bliss.
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Sauté the Vegetables: Once the beef is browned, remove it from the pot and set aside. Lower the heat to medium, then add the onions and garlic. Sauté until translucent, about 3 minutes, letting the aroma fill your kitchen.
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Add the Remaining Ingredients: Return the beef to the pot, then stir in the carrots, potatoes, celery, beef broth, diced tomatoes, bay leaf, salt, and pepper. Give it a gentle stir and watch as the colors come together beautifully.
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Simmer: Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 1.5 hours. This is when magic happens—your house will smell incredible!
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Finish with Peas: About 10 minutes before serving, add the frozen peas. You’ll love their pop of color and taste.
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Serve: Remove the bay leaf, and give your soup one last stir before serving. The beef should be fork-tender and fall apart effortlessly!
Variations and Twists
Don’t hesitate to get creative! Here are a few fun twists you can try:
- Spicy Kick: Add a teaspoon of red pepper flakes for a bit of heat.
- Herbed Version: Toss in fresh herbs like parsley or cilantro just before serving for added freshness.
- Leftover Lover: Integrate leftover veggies from the fridge—zucchini or bell peppers would work beautifully!
Serving Suggestions
Serve your Vegetable Beef Soup (Fall apart beef!) in large, rustic bowls and perhaps top with a sprinkle of fresh herbs. Pair it with homemade bread or golden-brown grilled cheese sandwiches for a meal that feels like a hug. This dish is perfect for family gatherings, or just a cozy night at home snuggled under a blanket.
Storage and Reheating
Leftovers? Yes, please! Store any remaining soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. When reheating, gently warm on the stove over low heat or in the microwave until piping hot. The soup may thicken; add a splash of broth or water to loosen it up.
Kitchen Tips for Success
- Brown the Beef: Don’t skip the browning step! It adds a depth of flavor that elevates the entire dish.
- Customize: Feel free to adjust the veggies based on what’s in season or what you have on hand; this soup is incredibly forgiving!
- Don’t Rush: Letting it simmer longer allows the flavors to meld beautifully.
FAQs
- Can I make this soup in advance? Absolutely! It tastes even better the next day as the flavors continue to develop.
- What can I substitute for the beef? You can use chicken or even a plant-based protein for a vegetarian version.
- How many servings does it make? This recipe serves about 6-8 generous portions, making it perfect for families or meal prep.
Conclusion
Creating this Vegetable Beef Soup (Fall apart beef!) is more than just cooking; it’s a celebration of flavors, warmth, and cherished moments. So gather your loved ones, immerse yourself in the fragrant kitchen, and let every simmering bowl remind you of home. Cook, share, and keep the joy alive, one spoonful at a time. Happy cooking!
Contents
Vegetable Beef Soup
Ingredients
Meat
- 2 pounds beef chuck roast (cut into 1-inch chunks) Feel free to swap with a leaner cut, like sirloin.
Broth and Vegetables
- 4 cups beef broth Homemade or store-bought.
- 1 cup diced carrots Use parsnips for a sweet twist.
- 1 cup diced potatoes Or sweet potatoes for a healthier option.
- 1 cup chopped onions Add shallots for a milder taste.
- 1 cup diced celery
- 2 cloves garlic (minced) For that aromatic touch.
- 1 piece bay leaf Or fresh thyme for added earthiness.
- Salt and pepper to taste
- 1 can diced tomatoes (14 oz, with juice)
- 2 cups frozen peas Added at the end for a burst of freshness.
Instructions
Preparation
- In a large pot, heat a splash of oil over medium-high heat. Once shimmering, add beef chunks and brown them on all sides.
- Remove the beef from the pot and set aside. Lower the heat to medium, then add the onions and garlic. Sauté until translucent, about 3 minutes.
- Return the beef to the pot and stir in the carrots, potatoes, celery, beef broth, diced tomatoes, bay leaf, salt, and pepper. Give it a gentle stir.
Cooking
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 1.5 hours.
- About 10 minutes before serving, add the frozen peas.
- Remove the bay leaf, and give your soup one last stir before serving.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.