This vegetable beef soup is so warm, flavorful, and hearty that it is perfect for any brisk or chilly evening! Packed with tender meat, tasty vegetables, and bold seasonings, this meal will have you feeling nice and full all by itself! Not to mention, it uses common pantry staples that you might already have at home!
15ozcanned diced potatoes(drained, or use fresh diced potatoes)
12ozfrozen mixed vegetables(carrots, green beans, peas)
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Instructions
In a large stockpot or Dutch oven, heat your extra virgin olive oil (EVOO) over medium-high.
Add in your onion and saute for 1-2 minutes. Then, add the garlic and beef stew seasoning and cook for an additional 30 seconds.
Next, add your cubed chuck roast into the pot and cook until brown, about 2-3 minutes per side.
Once the meat has been browned, deglaze your pan by pouring in the beef broth and using a wooden spoon to scrape the browned bits off of the bottom (called the 'fond').
Add in the beef bouillon cubes, a splash of Worcestershire sauce, canned tomatoes with juices, drained canned potatoes, and frozen vegetables.
Bring the mixture to a boil and then reduce the heat to medium-low and allow it to simmer for 45-60 minutes.
Serve immediately while warm.
Notes
If you are using canned vegetables (as opposed to frozen ones), add them after simmering for 30 minutes.
If needed, you can brown your beef in batches. Just add all of the meat back into the pot before continuing the recipe.
Swap the canned diced potatoes with a large russet potato, diced to ½ inch cubes.
This recipe is incredibly versatile and you can easily add in any of your favorite veggies!
You can also easily stretch a dollar with this recipe by adding more broth, seasoning, and veggies.
Skip searing the beef if you'd like to use up roast beef or steak leftovers in this recipe.
To store: Keep any leftovers in a sealed container in the fridge for up to 5 days.
To freeze: Allow your soup to cool completely and then portion it into separate airtight containers and keep it in the freezer.
To reheat: You can reheat your soup (whether frozen or thawed) on the stovetop over medium heat, or using the microwave.