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Chunky Beef and Vegetable Soup

Nothing cures the winter blahs like good comfort food, including this beef vegetable soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee
  • Total Time
    Prep: 25 min. Cook: 2-3/4 hours
  • Makes
    8 servings (3 quarts)

Ingredients

  • 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

Directions

  • 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 Facts
1-1/2 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.

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Reviews

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Average Rating:
  • Christine
    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!

  • danielleylee
    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.

  • rena 55
    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!

  • KittieCatt
    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..

  • LeslieH
    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.

  • pollyacolby
    Jan 6, 2014

    Love the soup the whole house smelled wonderful. I don't like green peppers so change to yellow pepper .

  • Beema
    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.