Chunky Beef and Vegetable Soup for #SoupSaturdaySwappers

Welcome to the September 2020 Soup Saturday Swappers event led by Wendy of A Day in the Life on Farm! Are you interested in joining this great group of Soup Swappers? Request to join our Facebook group here. 

This month I invited everyone to share a beef soup or stew - no restrictions other than using beef! I may have been inspired by the fact that recently we invested in a local beef share which was pretty exciting for me. This is the first time I've done that - and my oh my, is my freezer stocked at the moment with some beautiful local grass fed beef. 

See all of our delicious Beef Soups and Stew Recipes!

• Beef & Vegetable Stew by Sneha's Recipe
• Beef Tongue Stew by A Day in the Life on the Farm
• Chunky Beef and Vegetable Soup by Making Miracles
• Feijoada To Delight a Carnivore by Culinary Adventures with Camilla
• Ground Beef and Butternut Squash Soup by Sid's Sea Palm Cooking
• Guinness Beef Stew by Karen's Kitchen Stories
• Nikujaga - Japanese Beef Stew by Pandemonium Noshery
• One Pot Frozen Vegetable Ground Beef Stew by Faith Hope Love & Luck
• Pantry Beef Vegetable Soup by Palatable Pastime

This recipe screams fall and comfort food to me - a rich, hearty, tomato based broth and just loaded with tender vegetables and beef. It was a delicious meal and was largely hands off which always makes me happy! Brown a few ingredients, then just let it simmer away on the stove until everything is super tender and has blended together into a hearty, delicious, and cozy meal. Serve with some bread to sop up the broth if desired - but it's certainly hearty enough on it's own not to need anything else. It reheats well, too!

Chunky Beef and Vegetable Soup

Ingredients
1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
1 teaspoon salt, divided
1 teaspoon salt-free seasoning blend (I used Mrs. Dash garlic and herb blend)
3/4 teaspoon black pepper
2 tablespoons olive oil, divided
4 large carrots, peeled and diced
1 large onion, chopped
1 medium green pepper, diced
1 Tablespoon minced garlic (jarred)
1 cup red 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

1. Heat 1 TBS of the oil in a large nonstick soup pot and brown the first half of the meat, seasoning with about half of the salt and pepper during browning. Remove to a bowl and heat the next TBS of oil, and repeat steps with remaining meat, salt, and pepper.
2. Add the second batch of meat to the bowl with the other meat, and add a little more oil to the pot if needed to brown the carrots, onion, and bell pepper. Once vegetables are lightly browned, add in the garlic and cook 1 more minute, until fragrant. Add back in the beef, and any accumulated juices, along with all remaining ingredients except for the potatoes.
3. Bring to a low simmer, cover and cook about 2 hours until beef is tender and soup has reduced to a stew consistency. Add additional broth / wine if you feel it has reduced too much at this point.
4. Add in the chopped potatoes and simmer another 20 minutes, until potatoes are tender. Taste and adjust the seasonings if needed.
5. Serve warm with a chunk of crusty bread if desired.

Recipe adapted from Taste of Home