Beefy Vegetable Soup is full of tender beef pieces and healthy vegetables in a hearty flavorful broth. It's a great "warm me up" meal perfect for the cooler days and nights.
It's hard to believe, there was a time when I was not such a big fan of soup. My husband, has always been a HUGE soup fan. I think over the years, his love of soup has rubbed off on me. I still cannot bring myself to eat soup in the middle of summer, but once the days get cooler, I find myself craving a big bowl of comforting soup! This Beefy Vegetable Soup is one of my husband's favorites and I am excited to share it with you today!
I've been making this soup for a long time. Normally, I use sirloin as my choice of beef cut in this soup, but since flat iron steaks were on special at my grocery store the other day, I decided to try this cut instead of the usual. What a great swap it turned out to be!
The flat irons worked out so well in this soup, I probably won't go back to using sirloin! They not only gave the soup superb flavor, the chunks became so tender they just melted in our mouths. The perfect texture for soup! Since flat iron steaks contain a little more fat than sirloin, you might need to skim off a little bit of fat on the top of your soup, but it's worth the extra step for the bold flavor.
I made this soup in my trusty cast iron dutch oven on the stove top, but I don't see why you couldn't adapt this one for your slow cooker. Just don't skip the meat browning process! That's one of the things that gives this soup it's great depth of flavor!
What's your favorite soup? I like the creamy ones and the tomato based ones, but this Beefy Vegetable Soup is pretty close to the top of the list for me too!
Beefy Vegetable Soup
A classic beef vegetable soup with meat chunks that cook up melt-in-your-mouth tender and brimming full of veggies in a rich beef broth.
- 2 lbs. Flat Iron Steak, cut into 1" pieces (I used Certified Angus Beef)
- 1/2 TBS olive oil
- salt and pepper
- 1 large onion, diced
- 3-4 ribs of celery, chopped
- 2 cloves garlic, minced
- 1 lb. carrots, sliced
- 10 oz. fresh sliced mushrooms (I usually go with 20 oz. We like mushrooms)
- 1 tsp. dried thyme
- 1 - 2 TBS. tomato paste
- 1- lb. baby Yukon gold potatoes, quartered
- 1 dried bay leaf
- 64 oz. beef broth
- 1- 14 oz. can diced tomatoes
- 1/2 cup red wine (your favorite variety is fine!)
- 2 cups frozen mixed vegetables-carrots, green beans, peas and corn (I eyeballed it)
- 1 TBS apple cider vinegar
- In large dutch oven ( at least 6 quarts) heat olive oil on med-high heat until it shimmers. Season beef pieces with salt and pepper (as you like) and place in pot. ( you might want to do this in batches, as you want the beef to get a good sear and if you crowd the pan, it will just steam) Sear the beef and get it good and brown on all sides. Remove the beef from the pan and set aside.
- Add onion, celery and carrot to the pan and cook on med-high heat until onion starts to become transparent. Add in the garlic and stir. Continue to cook until the garlic becomes fragrant. Add in the mushrooms and stir. Continue to cook, stirring occasionally until the mushrooms look done.
- Add in the dried thyme and the tomato paste. Stir. Add the beef back into the pot.
- Add the potatoes and bay leaf. Pour the beef broth, red wine and canned tomatoes in and stir. Bring to a boil and turn down to a simmer. Simmer with lid half on for about an hour. Add in the frozen mixed veggies and stir.
- Bring back to a simmer and cook until the veggies are cooked through and the potatoes are tender. (about another 1/2 an hour or so) Add in the cider vinegar, remove the bay leaf and enjoy!
Yield: approx. 6 quarts
Prep Time: 00 hrs. 15 mins.
Total time: 2 hrs. 15 mins.
Tags: soup, main dish, dinner, beef, vegetables, comfort food
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