Vegetable Beef Soup

Name: Vegetable Beef Soup
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: American
Ingredients: • 1/3 cup all-purpose flour; • 1½ teaspoons kosher salt, plus more for seasoning; • 1½ teaspoons freshly ground black pepper, plus more for seasoning; • 2 pounds beef stew meat or chuck, cut in ½-inch cubes Vegetable oil, to sear meat; • 1 tablespoon butter; • 1 tablespoon olive oil; • 1½ cups chopped carrots (about 6 carrots); • 1½ cups chopped celery (about 4 stalks); • 1½ cups chopped onion (1 large onion); • 2 cloves garlic, smashed; • 1 (28-ounce) can diced tomatoes; • Up to 2 cups water; • 2 quarts beef stock; • 4 cups vegetables of your choice: sliced okra, corn kernels, cut green beans, shelled lima beans, butter beans, and/or peas

8 steps

Prep:10minCook:2h

This recipe has now become part of my staple go-to meal for my family. Like my maternal grandmother, I always have vegetables on hand just in case and I always serve it with cornbread. It is so easy and can save very well, you can freeze it beautifully and serve it over rice.

Updated at: Thu, 17 Aug 2023 10:03:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories265.5 kcal (13%)

Total Fat7.5 g (11%)

Carbs22.9 g (9%)

Sugars5.5 g (6%)

Protein28 g (56%)

Sodium953.2 mg (48%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

⅓ cupall-purpose flour

1 ½ teaspoonskosher salt

plus more for seasoning

1 ½ teaspoonsblack pepper

freshly ground, plus more for seasoning

2 poundsbeef stew meat

or chuck, cut in 1/2-inch cubes Vegetable oil, to sear meat

1 tablespoonbutter

1 tablespoonolive oil

1 ½ cupscelery

1 ½ cupsonion

2 clovesgarlic

1 x 28 ouncediced tomatoes

can

water

2 quartsbeef stock

4 cupsvegetables

sliced okra , corn kernels , cut green beans , shelled lima beans , butter beans , and / or peas

Instructions

Step 1

Prepare the seasoned flour: Mix the flour, salt, and pepper in a large resealable plastic bag.

Step 2

Working in batches if necessary, add the meat, seal the bag, and shake the bag to coat the cubes well.

Step 3

Heat a thin layer of vegetable oil in a large skillet on mediumhigh heat. Cook the meat in batches, if necessary, turning a few times, until seared and brown. Do not crowd the pan. Remove the meat with a wire mesh strainer and set aside. Pour out any excess fat, but do not wash the skillet.

Step 4

In a stockpot or large saucepan, melt the butter into the olive oil. Add the carrots, celery, and onion and cook, stirring from time to time, until the onion is soft, about 8 minutes.

Step 5

Stir in the garlic and the tomatoes and their juices, using the water to rinse all the tomatoes into the soup. Add the meat.

Step 6

Pour some of the stock into the skillet and bring to a boil on medium heat. Scrape up the browned bits and add to the soup.

Step 7

Add the rest of the stock to the soup. Add the vegetables of your choice. Bring to a boil, reduce the heat, and simmer 1½ to 2½ hours. Taste the meat for tenderness after 1½ hours.

Step 8

Taste and adjust the salt and pepper

View on Callie's Hot Little Biscuit Recipe Blog

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