Beef Stew Soup Recipe
Warm up with this delicious Soup, a delightful twist on classic beef stew. This soup offers all the rich flavors of traditional stew but is prepared to be more broth-like for a comforting bowl during colder weather. It features tender beef, a variety of vegetables, and a savory broth, making it a quick yet satisfying meal perfect for any weeknight.
Recipe Video
Recipe Ingredients
- 2 tablespoons Garlic Olive Oil
- 1 large Onion, diced
- 1.5 pounds Beef, top round, cut into small pieces
- 8 ounces Mushrooms, sliced
- 2 tablespoons Garlic, finely chopped
- 1 tablespoon Fresh Thyme
- 1 tablespoon Fresh Rosemary
- 1.5 cups Red Wine
- 28 ounces Tomato, canned and crushed by hand
- 3 large Carrots, thinly sliced
- 3 stalks Celery, sliced
- 1 Green Bell Pepper, diced
- 2 large Potatoes, diced
- 8 to 10 cups Beef stock
- A few leaves Spinach, finely chopped
- Salt and Black Pepper to taste
Recipe Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the onions until caramelized. Add the beef and cook until it achieves a nice sear. Add the mushrooms and cook them until they have released most of their water.
- Add garlic, thyme, and rosemary, cooking until fragrant. Deglaze the pot with red wine, and let it reduce at least by half while scraping up any browned bits from the bottom.
- Stir in the tomatoes, carrots, celery, and bell pepper. Add beef stock, combining thoroughly. Season with salt and black pepper. Bring the soup to a boil, then reduce the heat and simmer gently for about 45 minutes.
- Add the drained potatoes and cook for another 45 minutes or until the beef is tender and the vegetables are soft. Near the end of cooking (10 to 15 minutes) before t is ready. Stir in the chopped spinach for an extra touch of freshness.
- Adjust seasoning to taste and serve piping hot.
- Note: If your soup is too thin to your liking, add a couple spoons of flour following the directions from the Chef in the video. You could also use a little corn starch to achieve the desired thickness.
Pro-Tips
Pro-Tip: For the Most Tender Beef
For the most tender beef, choose cuts like chuck roast, short rib, or sirloin. These cuts have the perfect balance of fat and connective tissue, which breaks down during cooking to create melt-in-your-mouth beef. And don’t forget to let the beef come to room temperature before browning—it helps achieve that beautiful caramelization.
Bonus Pro-Tip: Taking Your Beef Stew to the Next Level - Add a Splash of Wine
De-glazing the pot with red wine not only lifts all those delicious browned bits from the bottom but also adds a depth of flavor that’s hard to beat. Just remember to cook off the alcohol!
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Nutrition
Calories: 319.29kcalCarbohydrates: 34.66gProtein: 29.13gFat: 7.17gSaturated Fat: 1.66gPolyunsaturated Fat: 0.74gMonounsaturated Fat: 3.93gCholesterol: 51.88mgSodium: 744.74mgPotassium: 1639.89mgFiber: 6.49gSugar: 12.43gVitamin A: 16954.72IUVitamin C: 29.47mgCalcium: 129.39mgIron: 4.9mg