Beef And Vegetable Soup
It is that time of year where the temperatures start to dip in the evenings. Every time this starts to happen I begin to get the urge to make a large pot of soup. One of my favorite soups to make is Beef and Vegetable. This recipe is designed for an all day cook in the crock pot, but you could make this on the stove in a heavy dutch oven as well. The long cook time allows the meat to become tender, and all the flavors to meld. The result is rich stew meat, hearty vegetables, and savory broth…a soup perfect for a Fall dinner. If you are feeling ambitious, make a fresh loaf of bread to dip in the broth and I promise you won’t be disappointed.
Preparing The Meal
In a large cast iron pan, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, cook the beef until browned on all sides. Remove from the pan, and set aside in a bowl until all the meat is cooked. You may need to work in batches to avoid crowding the pan. When all the meat is cooked, place it in the crock pot. Add 1/2 a cup of water to the hot pan, and scrape all of the browned bits from the bottom. Pour this liquid into the crock pot along with the meat.
Next, add the potatoes, carrots, celery, onion, tomatoes, broth, tomato sauce, garlic, rosemary, salt and pepper to slow cooker and stir to combine. Cover and cook on low for 6 to 8 hours, or until the beef and vegetables are tender.
When the beef and vegetables are tender, season with salt and pepper to taste. To serve, ladle soup into bowls and serve immediately with good bread.
Ingredients
1 Pound Beef Stew Meat
1 Tablespoon Olive Oil
1/2 Cup Water
1 Pound Potatoes, Cut Into 1” Cubes
2 Large Carrots, Peeled and Diced
2 Stalks Celery, Diced
1 Small Yellow Onion, Diced
1 Cup Cherry Tomatoes, Halved
4 Cups Beef Broth
1 Cup Tomato Sauce
2 Cloves Garlic, Finely Minced
1 Tablespoon Fresh Rosemary, Finely Chopped
2 Teaspoons Kosher Salt
1/4 Teaspoon Fresh Ground Black Pepper