Real Recipes From Real Home Cooks ®

savory beef and vegetable soup

(1 rating)
Recipe by
Dean Barto
Phoenix, AZ

A friend told me that she has never been able to make a decent beef and vegetable soup, so I set out to find a recipe and make it. I found the basis for this soup on Cooks Illustrated. I made some changes I deemed necessary, made the soup, liked it, and gave some to my friend and a friend of hers. They loved it.

(1 rating)
yield 6 serving(s)
prep time 1 Hr
cook time 1 Hr 10 Min

Ingredients For savory beef and vegetable soup

  • 1 lb
    choice stew meat, trimmed and cut into 1/2-inch pieces
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
    vegetable oil
  • 1 lb
    cremini mushrooms, stems trimmed, caps cleaned and quartered
  • 1 lb
    red potatoes, cleaned, and diced into 1/2-inch pieces
  • 1 lg
    onion, chopped medium (about 1-1/2 cups)
  • 2 Tbsp
    tomato paste
  • 1 md
    garlic clove, minced or pressed through a garlic press
  • 1/2 c
    red wine
  • 4 c
    beef broth
  • 1 3/4 c
    low-sodium chicken broth
  • 2 md
    ribs celery cut into 1/2-inch pieces
  • 1 pkg
    frozen mixed vegetables (carrots, corn, peas & green beans)
  • 1 lg
    bay leaf
  • 1/8 tsp
    dried thyme

How To Make savory beef and vegetable soup

  • 1
    Combine beef and soy sauce in medium bowl; set aside for 15 minutes
  • 2
    Heat oil in large Dutch oven or pot over medium high heat until just smoking. Add mushrooms and onion; cook, stirring frequently, until onion pieces are brown and dark bits form on pan bottom, 8 to 12 minutes. Transfer vegetables to bowl.
  • 3
    Add beef and cook, stirring occasionally, until liquid evaporates and meat starts to brown, 6 to 10 minutes. Add tomato paste and garlic; cook, stirring constantly, until aromatic, about 30 seconds. Add red wine, scraping bottom of pot with wooden spoon to loosen browned bits, and cook until syrupy, 1 to 2 minutes.
  • 4
    Add beef broth, chicken broth, frozen mixed vegetables, bay leaf, thyme, and browned mushrooms and onion; bring to boil. Reduce heat and simmer for 15 minutes with the pot uncovered to evaporate some water and concentrate the flavors.
  • 5
    Add the potatoes, cover the pot, and simmer for 15 more minutes.
  • 6
    When the soup is finished, turn off the heat. Adjust seasonings with salt and pepper, remove the bay leaf and serve

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