robynne's vegetable beef soup

Name: Robynne's Vegetable Beef Soup
Prep time: 30 min
Cook time: 2 h
Yield: 12
Cuisine: American
Ingredients: 3 pound(s) beef stew meat, cut into 1" cubes; 3-6 tablespoon(s) olive oil; 1 1/2 cup(s) chopped onion (i use 12 oz frozen chopped onions); 12 ounce(s) mirepoix, frozen mix (onions, carrots, celery); - granulated garlic, onion powder, sea salt, pepper; 3 cup(s) beef stock (beef broth may be used); 2 cup(s) beef broth; 2 teaspoon(s) beef bouillion granules or beef base; 14 ounce(s) can of diced tomatoes, undrained; 8 ounce(s) tomato sauce; 4 clove(s) garlic, minced; 2 - bay leaves; 1 teaspoon(s) sea salt; 2 teaspoon(s) dried oregano; 1 teaspoon(s) dried thyme; 3/4 teaspoon(s) black pepper; 24 ounce(s) mixed frozen vegetables (i used green beans, corn, carrots, okra, peas, lima beans, potatoes); 1 can(s) diced potatoes 15 oz *drained; 1/2 - 3/4 cup(s) red wine *optional; 1/4 cup(s) instant potato flakes, dry* optional; - i add more garlic, pepper, thyme, oregano and salt as needed

(2 RATINGS)

62 Pinches 2 Photos

Robynne Glenn

Lake Arrowhead, CA

Updated on Jan 15, 2012

This soup is so versatile and can be adapted to fit your personal tastes and the ingredients you have on hand. I simmer mine all day on the stove and as with so many soups and stews, it is even better the next day! Enjoy! Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

Rate

prep time 30 Min

cook time 2 Hr

method Stove Top

yield 12 serving(s)

Ingredients

3 pounds beef stew meat, cut into 1" cubes
3-6 tablespoons olive oil
1 1/2 cups chopped onion (i use 12 oz frozen chopped onions)
12 ounces mirepoix, frozen mix (onions, carrots, celery)
- granulated garlic, onion powder, sea salt, pepper
3 cups beef stock (beef broth may be used)
2 cups beef broth
2 teaspoons beef bouillion granules or beef base
14 ounces can of diced tomatoes, undrained
8 ounces tomato sauce
4 cloves garlic, minced
2 - bay leaves
1 teaspoon sea salt
2 teaspoons dried oregano
1 teaspoon dried thyme
3/4 teaspoon black pepper
24 ounces mixed frozen vegetables (i used green beans, corn, carrots, okra, peas, lima beans, potatoes)
1 can diced potatoes 15 oz *drained
1/2 - 3/4 cups red wine *optional
1/4 cup instant potato flakes, dry* optional
- i add more garlic, pepper, thyme, oregano and salt as needed

How To Make robynne's vegetable beef soup

Step 1

In a dutch oven, brown meat and season with granulated garlic,onion powder, sea salt and pepper over medium heat. Saute onions,minced garlic and mirepoix in olive oil until translucent. Add to dutch oven with meat.

Step 2

Add the rest of the ingredients, except wine and bring to a boil. Reduce heat and cover and simmer for a minimum of 1 1/2 hours, or until meat is tender.
Step 3

Adjust seasonings if needed and add wine. Simmer an additional 15-30 minutes. If you prefer a thicker stew, instant potato flakes may be used to obtain the consistency you desire. Cook an additional 10 minutes if potato flakes are added.
Step 4

Discard bay leaves before serving.
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