Name: Hearty beef and vegetable soup
Prep time: 20 min
Cook time: 115 min
Total time: 135 min
Yield: 1 serving
Ingredients: 7 oz beef chuck for stew, trimmed and cut into 1/2-inch pieces; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/3 cup yellow onion, diced; 3/4 medium carrot, sliced; 1 stalk celery, sliced; 2 cloves garlic, minced; 1 tbsp tomato paste; 1 1/2 cups low-sodium beef broth; 1/2 cup water; 1 tsp dried thyme; 3.5 oz Yukon Gold potato, diced into 3/4-inch pieces; 1 tsp red wine vinegar; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 1 hr 55 min

Heat the oil in a small pot over medium-high heat. Season the beef with half the salt and all the pepper. Add the beef to the pot and cook until browned on all sides, about 5 minutes. Remove the beef and set aside on a plate.
Lower the heat to medium. Add the onion, carrot, and celery to the pot. Cook until the onion is translucent, about 5 minutes. Stir in the garlic and tomato paste, cooking for 1 minute more until the paste darkens.
Return the beef to the pot with any juices. Add the broth, water, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour and 30 minutes, keeping the lid mostly on to prevent excessive evaporation.
Add the diced potatoes to the pot. Cover and continue to simmer until the potatoes are tender and the beef is fork-tender, about 20 to 25 minutes. If the liquid looks too low, add a small splash of water. Done when beef is fork-tender, 160°F.
Remove from heat. Stir in the red wine vinegar, parsley, and the remaining salt. Taste and serve hot in a deep bowl.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes