Chunky Beef and Vegetable Soup
Total TimePrep: 25 min. Cook: 2-3/4 hours
Makes8 servings (3 quarts)
- 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon salt-free seasoning blend, divided
- 3/4 teaspoon pepper, divided
- 2 tablespoons olive oil, divided
- 4 large carrots, sliced
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 1 cup Burgundy wine or additional reduced-sodium beef broth
- 4 cups reduced-sodium beef broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes
- Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan.
- In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer.
- Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours.
- Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf.
Nutrition Facts1-1/2 cups: 312 calories, 10g fat (3g saturated fat), 55mg cholesterol, 695mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
Mar 19, 2019
This recipe is amazingly good! My husband never picks up his bowl and drinks the rest of the broth in any soup I make. Some would find this horrible table manners, but I found it to be quite the compliment! The kids enjoyed it too. It makes enough for us to have leftovers the next night, and when a dish is this good, I love cooking once and eating twice! This is a wonderful, comforting, flavorful soup. For the potatoes, I used baby dutch potatoes, and cut them up into cubes. No need to peel. They worked out great!
Oct 27, 2018
This was super easy and I double the liquids to place in the crock pot on low for 8 hours. All I did was brown the meat and sauté the vegetables before adding them to the slow cooker. This soup has a lot of flavor. I made it for my dad after he was discharged from the hospital. Very comforting. I did double the garlic since my family grows garlic and doubling it never hurts anyone. This goes well with a hearty chunk of Italian bread.
Oct 3, 2018
Smells so good while it's cooking and tastes delicious! Will put this recipe in my soup rotation for the cold weather season!
Jan 14, 2016
This was a delicious soup! The best thing about a good pot soup is that we can be 'creative', in order to suit our personal tastes. I took the liberty to add in 2 ribs of celery, which I cut into 1" diagonal pieces. I used "Mrs. Dash" salt-free seasoning. I cooked the soup with 1/4 C. chopped fresh Italian parsley (stems & all) for lots of flavor. I like potatoes, but I never liked them in soups.... so I cooked-up some whole wheat pasta shells (separately), and served the soup in individual bowls over the pasta. I topped each bowl with a sprinkle of chopped Italian parsley, and some grated Parmesan cheese on top..
Jan 9, 2015
Easy to make and delicious. Did not have seasoning blend, so used a dash of each parsley, thyme, oregano, basil, and sage. Also added the peppers and carrots in with the potatoes, so they were not too mushy. A definite make again.
Jan 6, 2014
Love the soup the whole house smelled wonderful. I don't like green peppers so change to yellow pepper .
Nov 4, 2013
Always looking for a new recipe for soups or stews, and found this one.. yahoo! It is wonderful, an will make this often. I added a handful of quick cooking barley at the end of the cooking time to thicken the soup into more of a stew, and this made it even better. Oh, I used the Burgundy, not the broth.