Vegetable Beef Soup

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.

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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

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