CATEGORIES
Main dish

Hearty Beef Soup

Prep:
20 m
Cook:
2 h 30 m
Ready in:
2 h 50 m
Yum
Something between a soup and a stew, the dish is perfect for a chilly day!
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INGREDIENTS
Servings: 6
Beef stew meat
1 lb.
Onion
1
Celery ribs
3
Baby carrots
10 (can be replaced with 2 regular carrots)
Potatoes
2 (peeled if you prefer)
Frozen corn
1 cup
Frozen peas
1 cup
Diced tomatoes
2 (14 oz.) cans
Beef broth
3 ½ cups (can be replaced with 2 14-oz. cans)
Small bay leaves
2
Garlic powder
2 tsp.
Olive oil
2 tsp.
Water
4 cups
Hot pepper sauce
2 tsp.
DIRECTIONS
  1. Cut the meat into small, bite-size pieces (about half an inch each).
  2. Take a Dutch oven or a large pot, add 1 tbsp. oil and meat to it, and sauté the meat over a medium-high heat until brown. Set aside.
  3. Chop vegetables (from onion to potatoes) in bite-size pieces.
  4. Add the remaining oil to the pot, add vegetables, and sauté for about 10 minutes or until the onion is golden.
  5. Add the cooked beef, corn, tomatoes, beef broth, carrots, potatoes, bay leaves, garlic powder, and water. Bring the mixture to a boil.
  6. Reduce the heat, remove the lid, and keep simmering for about an hour or until the beef is almost tender.
  7. Add peas and hot pepper sauce, cover, and simmer for 30 more minutes or until the beef is tender.
  8. Season with black pepper, hot sauce, or crumbled saltines (if desired) and serve.
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