Hearty Vegetable Beef Soup Recipe

Hearty Vegetable Beef Soup Recipe


  • 3 tablespoons unsalted butter, divided
  • 1 lb (450g) beef stew meat, cut into about 1-inch cubes
  • 1 onion, chopped
  • 1 cup sliced celery
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced
  • ½ red bell pepper, diced
  • 8 cups beef stock
  • ¼ cup red wine
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon dried basil
  • salt and pepper, to taste
  • ⅔ cup frozen green peas
  • parsley, for garnish
  1. In a large pot, add 2 tablespoons butter and cubed meat. Cook for 4-5 minutes. Remove from the pot leaving the juices.
  2. Add the remaining tablespoon butter, together with the onion, celery, carrots, garlic, potatoes, bell pepper, and cook for about 8 minutes.
  3. Add all the remaining ingredients, except peas and parsley, to the pot (beef, stock, wine, thyme, bay leaf, basil, salt and pepper). Bring to a boil, reduce the heat, cover and simmer for 30-35 minutes. Add the green peas 5 minute before the soup is done. Remove the bay leaf before serving. Garnish with parsley. Enjoy!

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