There's nothing quite like a bowl of homemade beef and vegetable soup on a cold day. Tender beef, colourful vegetables and a rich savoury broth come together to create a hearty meal that's both nourishing and satisfying. It's perfect for family dinners and tastes even better the next day.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Serves: 6
Ingredients
- 500g stewing beef, diced
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, cubed
- 1 cup butternut, cubed
- 1 tin chopped tomatoes (400g)
- 1.5 litres beef stock
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup frozen peas
- Fresh parsley, chopped
Method
Step 1
Heat the olive oil in a large soup pot.
Add the beef and brown on all sides.
Remove and set aside.
Step 2
Add the onion and cook for 5 minutes until softened.
Stir in the garlic and cook for 1 minute.
Step 3
Return the beef to the pot.
Add the carrots, celery, potatoes and butternut.
Step 4
Pour in the chopped tomatoes and beef stock.
Add the thyme and bay leaf.
Bring to a boil.
Step 5
Reduce the heat and simmer gently for 1 hour and 15 minutes until the beef is tender.
Step 6
Stir in the peas.
Cook for a further 10 minutes.
Season with salt and pepper.
Remove the bay leaf.
Step 7
Ladle into bowls and garnish with fresh parsley.
Variations
- Add green beans for extra vegetables.
- Replace butternut with sweet potato.
- Stir in barley during cooking for a heartier soup.
- Add a pinch of chilli flakes for extra warmth.
Tips
- Stewing beef becomes beautifully tender when cooked slowly.
- Cut vegetables into similar-sized pieces for even cooking.
- Store leftovers in the fridge for up to 3 days.
- Freeze portions for easy future meals.
Conclusion
This beef and vegetable soup is the ultimate comfort food. Rich, hearty and packed with wholesome ingredients, it's a simple recipe that delivers plenty of flavour while keeping the whole family satisfied.
