This stovetop or crockpot old fashioned vegetable beef soup would make your grandma proud. Easy to make recipe using stew meat or ground beef, mixed vegetables and potatoes in a tomato-beef broth.
2cupmixed vegetables (corn, carrots, green beans and peas)
3largepotatoesdiced
3 ½cupsbeef broth
1beef bullion cube
14ozcan petite diced tomatoesnot drained
1tablespoonWorcestershire sauce
2bay leaves
salt and pepper to taste
Instructions
Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat.
Add diced onion and saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes total.If finishing in a slow cooker*, transfer onions and beef to your crockpot set on low once fully seared.
Add mixed vegetables, cubed potatoes (I leave the skin on like my grandma did for extra vitamins and flavor but you can peel them if you prefer), diced tomatoes, beef broth, beef bullion, Worcestershire sauce, and bay leaves.
Bring to a boil then reduce to simmer. Cook for at least 60 minutes or until potatoes are soft all the way through and meat is desired tenderness.**If using a crockpot, cook for 1 hour on high (or 2 hours on low). Check potatoes to be sure they are fully cooked through, then serve.
Add salt and pepper to taste before serving.
Video
Notes
*Pre-heat your crockpot to reduce cook time.
**For more rare beef, remove stew meat after searing on all sides and add to hot soup right before serving.
**For more tender beef and vegetables, simmer soup for up to 2 hours.
For extra flavor, de-glaze your pan after cooking the stew meat. To do this, remove the chunks of meat from the pan then add ½ cup beef broth to the empty skillet. Bring to a boil and scrape the bits of leftover gristle from the sides and bottom of the skillet until they blend in with the broth. Add the liquid and beef to your soup.