What’s better on a cold day than a bowl of hot vegetable beef stew. Start by browning the beef cut in pieces for about seven minutes. Add onions to the browned beef and continue to cook until brown then add tomatoes. Add water to the mixture after the tomatoes have cooked well and mixed with the beef than let it boil.
After an hour, add sauce, black pepper, diced carrots then stir and let it cook for another 30 minutes. Add potatoes if desired at this point then let it cook. After around 35 minutes, the beef and potatoes are well cooked and thicken, continue to stir as it cooks in a medium heat.
This old-fashioned vegetable soup is perfect for the weekend. It does require a bit of a time investment, but it’s mostly hands-off. The longer you can let it simmer the better, this soup tastes even better if you make it a day or two ahead of serving. All those wonderful flavors marry and mix, the broth part of the soup thickening and tasting even richer.
- 1 tablespoon olive oil
- 1 pound beef stew meat, cut into about 1 inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- ¾ cup carrots, diced
- ¾ cup celery, diced
- 1 (28 oz.) can diced tomatoes, with juice
- 1 tablespoon Worcestershire sauce
- 4 cups beef stock
- 1 cup water
- 2 bay leaves
- 1 tablespoon Italian seasoning
- salt and pepper
- fresh parsley
- parmesan cheese
- crushed red pepper flakes
- Heat oil in a large pot.
- Add in the steak in batches making sure not to overcrowd the pan. (I did two batches). Cook until browned on both sides, about 2-3 minutes.
- Remove from the pan and set aside.
- Add in the onion, garlic, carrots, celery, and potatoes. Saute for 3-4 minutes stirring occasionally.
- Add the remaining ingredients as well as the steak.
- Bring to a boil and simmer for 25-30 minute.
- Season with salt and pepper to taste and serve with fresh parsley, cheese, and crushed red pepper flakes if desired.