Vegetable Beef Soup
For weeks now it seems like if it hasn’t been snowing, it’s been raining. (It’s happening even now as I type.) My usual meals of chicken and Brussels sprouts or kitchen sink salads just haven’t been comforting enough, so there’s been plenty of warming soups and stews on the menu. This Vegetable Beef Soup is easy to pull together on either the stovetop or in a slow cooker, with plenty of tender vegetables to fill up your belly.
Vegetable Beef Soup
• 2 Tbsp olive oil
• 1.5 lb sirloin steak (or stew meat)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 C carrots, diced
• 1 C celery, diced
• 1 lb Yukon Gold potatoes, peeled and diced
• 1 bag frozen mixed vegetables (optional)
• 8 C beef stock
• 2 bay leaves
• 1 – 15 oz can diced tomatoes with juice
• 1 Tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
In a large stockpot heat 1 Tbsp olive oil on medium-high heat. Add half of the steak, stirring frequently until well browned. Remove and transfer to another plate. Repeat with remaining steak. Reduce heat to medium-low and add the remaining olive oil along with the onion, cook while stirring occasionally for about 5 minutes. Add the garlic, carrots, celery, and potatoes and continue to cook for another 3 minutes. Add the remaining ingredients, as well as the steak, to the pot and bring to a boil. Reduce heat to medium-low and cover the pot, simmer for 20 to 30 minutes or until steak and vegetables are tender. Remove bay leaves and serve.
(This recipe can also be made in a slow cooker. Follow the above directions through the browning of the steak, then combine all ingredients in a slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours, until vegetables are tender.)
