Vegetable Beef Soup

A healthy and filling dinner for the cold months.

In honor of the cool weather, let me share my favorite Vegetable Beef Soup tips. Our stew meat makes your favorite soup easy and delicious!

Ingredients:

1 Package Dutch Creek Cattle Co's Stew Meat

1 Quart Diced Tomatoes

1-2 Tablespoons Beef Base

1-2 Tablespoons Chili Powder

2-3 Carrots, diced

2-3 Potatoes, diced

Optional Additions:

Corn

Green Peas

Green Beans

Lima Beans

Fresh Cabbage

Instruction's:

1. Start by searing the stew meat in a large, heavy pot. This is the pot you’re going to use for your soup. You don’t want to lose any of the delicious flavor the searing step leaves. You want a pot that’s large enough that the meat lays in the bottom of the pan in one layer. Heat the pot on medium-high heat. You will know it’s ready when a drop of water dances on the surface when dropped into the pan. Add a couple of tablespoons of oil - I render my bacon grease and use it to add an extra depth of flavor - but any mildly flavored oil will work, even butter if you’d like a richer flavor. Add the stew meat and season. Stir frequently to keep the pieces from burning and so they are seared on all sides. Searing is different from browning. When you sear meat, you are creating a crust on the outside. This in turn keeps the juices inside the meat. When the meat is almost done, add your diced onion and celery.

2. Use equal amounts of diced tomatoes and water. For a pound of stew meat, I use 2 cans (or 1 quart) of diced tomatoes & rinse the cans/jar out with water which I add to the pot. Our family prefers more “stuff” and less liquid – yes a watery stew. 😉 They don’t like the thickness of stew, so this is how I keep everyone happy. If you want yours more soupy, use 3 cans of tomatoes/water. Stir well, put the lid on & turn down to simmer. The longer you let this simmer, the more flavorful your soup will be. This is why leftovers of soups and chilis always taste better the following day – they’ve had time to season.

3. After simmering for at least an hour, taste your base. Add additional seasonings as needed. If you’d like a more beefy flavor, add your favorite beef base. My Mom’s secret to the best Vegetable Beef Soup is to add chili powder. For a pound of stew meat, I usually add 1/-2 tablespoons.

4. If you’re using fresh carrots, they will need more time to cook than your potatoes will. Sliced carrots will usually take 15-20 minutes to become tender. Potatoes will only take 10-12 minutes. So add carrots, give them 10± minutes and then add the potatoes.

5. When the potatoes are mostly done add the rest of your vegetables - corn, green peas, green beans, lima beans, fresh cabbage - use your imagination or clean out your vegetable drawer in the fridge. I know some families who add pasta or beans to their vegetable soup (minestrone without the Italian seasonings. 😉)

Corn bread with melted butter and local honey is always a great addition to your vegetable beef stew.

Enjoy and be sure to tag us in any picture on social! We love hearing all the goodies you make with our beef!