If you’re looking for a dish that brings warmth, comfort, and a bounty of flavors straight to your table, Pot Vegetable Soup with Stew Meat is truly hard to beat. This one-pot wonder transforms humble ingredients into a hearty, soul-satisfying meal where tender beef mingles with vibrant vegetables in a savory broth. Whether you’re feeding a family, meal prepping for the week, or just craving a big bowl of nourishing goodness, this Pot Vegetable Soup with Stew Meat is guaranteed to become a staple in your kitchen.
Ingredients You’ll Need
This recipe keeps things simple, relying on everyday ingredients that come together to create something truly magical. Each component plays a crucial role, adding depth, color, and irresistible texture to every spoonful.
- Olive oil: A drizzle is all you need to sear the meat and start building rich flavor from the very first step.
- Beef stew meat: Cut into bite-sized pieces, this is the star of your soup, providing hearty protein and richness.
- Yellow onion: Diced onion brings sweetness and aromatic depth as it softens.
- Garlic: Minced garlic infuses the broth with savory notes that are simply irresistible.
- Carrots: Sliced carrots add a touch of sweetness and beautiful color.
- Celery: Chopped celery offers subtle earthiness and a satisfying crunch.
- Potato: Peeled and diced, potato lends creaminess and makes the soup extra filling.
- Zucchini: Chopped zucchini gives a tender bite and fresh green hue to the pot.
- Canned diced tomatoes: With juices included, these add tang and complexity to the broth.
- Beef broth: The backbone of your soup, delivering deep, savory flavor to every ingredient.
- Dried thyme: This herb brings subtle floral notes that complement the beef beautifully.
- Dried oregano: A classic soup herb, oregano adds warmth and herby depth.
- Bay leaf: Just one is enough to infuse the soup with a gentle aromatic spice.
- Salt: Essential for drawing out and marrying all the flavors.
- Black pepper: Adds just the right amount of gentle heat.
- Green beans: Trimmed and chopped, these deliver color and a crisp-tender texture.
- Corn: Fresh, frozen, or canned, corn kernels bring sweetness and little pops of sunshine.
- Peas: Frozen peas add vibrant color and a burst of garden freshness near the end.
How to Make Pot Vegetable Soup with Stew Meat
Step 1: Brown the Beef
Start by heating olive oil in a large soup pot or Dutch oven over medium-high heat. Add the stew meat in a single layer and let it sear for 5 to 6 minutes until each piece is deeply browned on all sides. Don’t rush this step—the browning creates those irresistible savory flavors that make Pot Vegetable Soup with Stew Meat so special. Once browned, transfer the meat to a plate and set it aside.
Step 2: Build the Base
In the same pot, toss in the diced onion and minced garlic. Sauté for 2 to 3 minutes, stirring occasionally, until the onion turns translucent and the garlic is fragrant. This simple step lays the foundation for a deeply flavorful broth that’s the hallmark of a great Pot Vegetable Soup with Stew Meat.
Step 3: Add the Root Vegetables
Stir in the carrots, celery, and potatoes. Cook for another 5 minutes, letting the vegetables soften slightly and soak up all the lovely flavors left in the pot. This not only enhances their taste but also ensures a satisfying texture in the finished soup.
Step 4: Combine and Simmer
Return the browned beef to the pot. Add the chopped zucchini, canned diced tomatoes (with their juices), beef broth, dried thyme, dried oregano, bay leaf, salt, and black pepper. Give everything a good stir, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer for 60 to 75 minutes. This slow simmer is where the magic happens—the beef becomes melt-in-your-mouth tender, and the flavors meld into a rich, comforting broth that defines Pot Vegetable Soup with Stew Meat.
Step 5: Add the Finishing Veggies
About 10 to 15 minutes before serving, stir in the green beans, corn, and peas. Simmer uncovered until these veggies are cooked through but still vibrantly colored. Before ladling up, don’t forget to fish out the bay leaf—it did its job!
How to Serve Pot Vegetable Soup with Stew Meat
Garnishes
A sprinkle of fresh parsley, a dash of cracked black pepper, or even a dusting of parmesan cheese can take your Pot Vegetable Soup with Stew Meat to the next level. These simple touches add color and a burst of fresh flavor right before serving.
Side Dishes
This soup is hearty on its own, but it absolutely sings alongside a slice of crusty bread or a bowl of fluffy rice. The bread is perfect for soaking up every last drop of broth, while rice turns your soup into a true stick-to-your-ribs meal.
Creative Ways to Present
Serve Pot Vegetable Soup with Stew Meat in deep, wide bowls for a rustic vibe, or ladle it into mugs for a cozy fireside feel. For a crowd, set up a soup bar with a variety of toppings like shredded cheese, chopped herbs, or even a swirl of sour cream and let everyone customize their bowl.
Make Ahead and Storage
Storing Leftovers
Let leftover Pot Vegetable Soup with Stew Meat cool to room temperature, then store it in airtight containers in the fridge. It will keep well for up to 4 days, and the flavors might even deepen after a night or two!
Freezing
This soup freezes beautifully. Portion it out into freezer-safe containers, leaving a bit of space for expansion, and store for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, simply pour your desired amount into a pot and warm over medium heat until hot and steaming. If the soup thickens after sitting, just add a splash of extra broth or water to loosen it up and bring it back to its original glory.
FAQs
Can I use a different cut of beef instead of stew meat?
Absolutely! While stew meat is convenient and economical, cuts like chuck roast or even brisket (cut into cubes) work beautifully and become wonderfully tender after simmering.
Is it okay to use all frozen vegetables?
Yes, you can use frozen vegetables if that’s what you have on hand. Just add them in near the end of the simmering time so they don’t get mushy. This makes Pot Vegetable Soup with Stew Meat even more convenient for busy nights.
How can I make this soup gluten-free?
Great news—Pot Vegetable Soup with Stew Meat is naturally gluten-free as written! Just double-check your broth and any seasoning blends to ensure they’re certified gluten-free.
What’s the best way to add more flavor?
For deeper flavor, try adding a splash of Worcestershire sauce or a teaspoon of tomato paste when sautéing the onions. A parmesan rind simmered with the soup is another chef’s secret for extra umami punch!
Can I cook this soup in a slow cooker?
Definitely! Brown the beef and sauté the aromatics as directed, then add everything to your slow cooker. Cook on low for 7 to 8 hours, adding the green beans, corn, and peas during the last 30 minutes.
Final Thoughts
If you’re looking for a meal that’s as nourishing as it is comforting, give Pot Vegetable Soup with Stew Meat a try—you’ll be amazed by how much flavor comes from simple ingredients. It’s a dish that brings people together and makes any night feel special. Happy cooking!
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Pot Vegetable Soup with Stew Meat Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Pot Vegetable Soup with Stew Meat combines tender beef, fresh vegetables, and savory herbs in a comforting and nutritious one-pot meal perfect for chilly days or meal prepping.
Ingredients
Meat and Oils
- 1 tablespoon olive oil
- 1 ½ pounds beef stew meat (cut into bite-sized pieces)
Vegetables
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (chopped)
- 1 medium potato (peeled and diced)
- 1 zucchini (chopped)
- 1 cup green beans (trimmed and chopped)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup peas (frozen)
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups beef broth
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Brown the Meat: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add stew meat and sear for 5–6 minutes until browned on all sides. Remove and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and translucent.
- Add Root Vegetables: Stir in sliced carrots, chopped celery, and diced potatoes. Cook for another 5 minutes to begin softening the vegetables.
- Combine Ingredients: Return the browned beef to the pot. Add chopped zucchini, canned diced tomatoes with juices, beef broth, dried thyme, dried oregano, bay leaf, salt, and black pepper.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer for 60–75 minutes, or until the meat is tender and flavors meld.
- Add Remaining Vegetables: Stir in the chopped green beans, corn, and peas. Continue simmering uncovered for another 10–15 minutes until all vegetables are cooked through.
- Final Touches: Remove the bay leaf before serving to avoid any bitter notes. Adjust seasoning if needed and serve hot.
Notes
- This soup is excellent for meal prep and freezes well for future meals.
- If the soup thickens too much after standing, add extra broth or water to loosen it.
- Serve with crusty bread or over steamed rice for a more filling dish.
- Feel free to swap in your favorite seasonal vegetables or adjust herbs according to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
