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Fall Apart Beef Vegetable Soup! - beef soup - Beef soup: Make this fall-apart tender beef and vegetable soup in under 2.5 hours. Easy recipe with hearty vegetab

Fall Apart Beef Vegetable Soup!

Tender stewing beef and hearty vegetables simmer in this flavorful beef soup, perfect for a comforting meal.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1.5 tbsp olive oil, separated
  • 500 g/1 lb stewing beef, cut into 1.75cm / 2/3" cubes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 onion, chopped
  • 3 garlic, minced (1 tbsp)
  • 2 celery, cut into 0.8 cm / 1/3" slices
  • 3 carrots, cut into 0.5 cm / 1/5" thick slices
  • 4 tbsp flour
  • 2 1/2 cups (625ml) beef broth/stock, low sodium

Method
 

  1. Heat 1 tbsp olive oil until very hot in a large, heavy-based pot over high heat.
  2. Pat beef dry with paper towels, then sprinkle with 1/2 tsp salt and 1/2 tsp pepper.
  3. Brown beef aggressively in 2 or 3 batches, adding more oil if needed. Remove browned beef into a bowl.
  4. If pot looks dry, add a touch more oil.
  5. Add 1 chopped onion and 1 tbsp minced garlic, cook for 2 minutes until fragrant.
  6. Add 3 carrot slices and 2 celery slices, cook for 2 minutes or until onion is translucent.
  7. Stir in 4 tbsp flour, then slowly pour in 2 1/2 cups beef broth while constantly stirring to avoid lumps.
  8. Add the browned beef back into the pot along with any accumulated juices.

Notes

- Ensure beef is patted very dry for a good sear.
- Don't overcrowd the pot when browning beef; work in batches.
- For extra depth, use a good quality low-sodium beef stock.
- This soup freezes beautifully; cool completely before freezing.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.