Recipe Directions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add the carrots, celery, and potato to the pot, and cook for 5 minutes, stirring occasionally.
- Return the browned beef to the pot, along with any juices that have accumulated. Add the diced tomatoes (with juices), beef broth, water, dried thyme, and bay leaf. Season with salt and pepper, to taste.
- Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 1 to 1 1/2 hours, or until the beef is tender and the vegetables are cooked through.
- Remove the bay leaf from the soup and discard. Taste and adjust the seasoning, if necessary.
- Ladle the Beef Vegetable Soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Kitchen Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Ladle
How to Store Leftovers
If you have any leftovers, allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, simply thaw if frozen and warm gently on the stovetop or in the microwave until heated through.
Food and Drink Pairings
Serve this Beef Vegetable Soup with crusty bread or dinner rolls for a complete and satisfying meal. Pair it with a crisp green salad or a side of steamed vegetables for extra nutrition and flavor.
