Vegetable Beef Soup

Vegetable Beef Soup

from gonnawantseconds.com
90 min

Hearty veggies, tender beef, & a decadently savory broth all combine to give you the classic dinner favorite: Vegetable Beef Soup!

Ingredients

  • 2 pounds flank steak (trimmed and cut Into 1/2-inch cubed)
  • 2 tablespoons soy sauce
  • 4 tablespoons vegetable oil (divided)
  • 16 ounces cremini mushrooms, (trimmed and quartered)
  • 2 cups yellow onion, (chopped)
  • 6 cloves garlic, (minced)
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 48 ounces low sodium beef broth
  • 1 1/2 tablespoons Better than Bouillon~beef flavor
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fresh thyme, (chopped)
  • 2 bay leaves
  • 2 (14.5-ounce) cans petite diced tomatoes, (including juice)
  • 2 large russet potatoes, (peeled and cut into small cubes)
  • 4 medium carrots, (peeled and cut into small cubes)
  • 2 celery stalks, (cut into small cubes)
  • 1 cup frozen green beans, (thawed and well-drained)
  • salt
  • black pepper

Directions

  1. 1

    In a medium mixing bowl, combine the beef (2 pounds) and soy sauce (2 tablespoons); set aside and marinate for 15 minutes.

  2. 2

    In a large Dutch oven, heat 1-2 tablespoons of vegetable oil, over medium heat until it begins to shimmer. Add the mushrooms (16 ounces) and saute, stirring frequently until the mushrooms are soft. Remove to a bowl and set aside. 

  3. 3

    In the same pan, add 1-2 tablespoons of oil and the onions (2 cups) and brown, stirring frequently until the onions are browning and dark pieces are forming on the bottom of the pan, about 8-12 minutes. Remove the cooked onions to the bowl of mushrooms and set aside.

  4. 4

    Add 1-2 tablespoons of oil to the pan, then add half the beef. Cook, stirring occasionally until liquid evaporates and the beef begins to brown, about 6-10 minutes. Remove to a plate and brown the remaining meat the same way. 

  5. 5

    Return the first batch of browned meat back to the pan with the second batch. 

  6. 6

    Add 1 teaspoon salt, 1 teaspoon pepper, tomato paste (2 tablespoons), and garlic (6 cloves) and cook stirring constantly, for about 30 seconds. 

  7. 7

    Add the red wine (1/2 cup), maintain the heat, and stir vigorously with a wooden spoon to loosen up the brown bits. Continue to cook until the liquid becomes syrupy, about 1-2 minutes.

  8. 8

    Add the rest of the ingredients along with the cooked mushroom/onion mixture and bring to a boil. 

  9. 9

    Reduce heat and cook on low, covered, until the vegetables and meat are tender 40-50 minutes. Remove bay leaf and adjust seasoning and serve.