Beef and Vegetable Soup
Please don’t throw tomatoes at me. I know, Christmas is coming soon and you’re probably hoping for recipes that are a little more in line with your festive mood… yet here I am, serving you Beef and Vegetable Soup!
Don’t worry, I still have a few more “party recipes” in the pipe for ya, but I figured even though it IS the Holiday Season, we still have to feed our bodies real food once in a while, you know.
And I think that this delicious, nutritious and hearty soup would go down easy even with the pickiest of “wild-party-animal-tummies” out there.
I know mine went absolutely ga-ga for it. For realz!
I made this big, HUGE batch of it (well, this entire recipe, in fact) and ate it all to myself over the course of only a few days. Yeah, I guess you could say that it’s basically all I ate, but still, my taste buds never even came close to getting tired of it.
So I guess we can say it’s genuinely, intensely yummy!
It’s just so comforting and soul warming that your tummies will eagerly accept it, even in these times of endless partying, opulence and celebration.
If you decided to treat yourself to this wonderful soup, you’d need to get your hands on some beautiful beef stew cubes, which you would then need to pat real dry and sprinkle generously with salt and pepper.
Then, melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a large stockpot set over high heat. Add the meat in a single layer, making sure that the pieces do not touch, and cook it until brown on all sides.
Work in several batches if you have to so you don’t overcrowd the pot.
Once all the meat has been nicely browned, lower the heat to medium, add a little more fat to the pot if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes somewhat translucent.
At this point, you want to add the broth, red wine vinegar, Dijon Mustard, canned tomatoes and spices and bring it all to a simmer.
Turn the heat down, cover the pot and slowly simmer for 2½ to 3 hours, until the meat is really tender and practically all the liquid has evaporated.
This slow simmering is the secret to getting melt-in-your-mouth pieces of meat in your soup, as well as creating a bold and solid flavor foundation.
Now would be a good time to add the vegetables, and get some liquid back into that soup. Throw in your carrots, celery and mushrooms as well as a whole lot of water!
Trust me, you’ve got PLENTY of flavor going on in that pot, you do not need to use more broth… water will do the trick just fine!
Bring the soup back to a boil then reduce the heat and continue cooking until the vegetables are tender, which should take about 30 minutes.
Once the vegetables are cooked to your liking, kill the heat, throw in the spinach and stir delicately.
Let the soup sit until the spinach is completely wilted, about 5 minutes.
You can now serve your soup, preferably piping hot with a healthy dose of freshly cracked pepper.
That’s how I enjoy my soup!
YUMMERS! Check out that beautiful chunk of meat! Does that look good or what?
Even after eating this entire pot to myself, I’m still drooling all over that bowl of soup.
I get the feeling I’ll be eating this VERY often this winter, and I won’t mind it at all!
Beef and Vegetable Soup
Ingredients
- 2 lb grass-fed beef stew meat
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 cups bone broth
- 1/4 cup red wine vinegar
- 2 tbsp Dijon mustard
- 1 - 28oz can whole tomatoes
- 1 tbsp Himalayan salt
- 1 tsp ground black pepper
- 1 tbsp dried oregano
- 6 cups water
- 2 large carrots, peeled and sliced
- 2 celery ribs, sliced
- 8 oz mushrooms, sliced
- 4 cups spinach leaves, chopped
Instructions
- Pat the meat dry and sprinkle generously with salt and pepper.
- Melt a generous amount of healthy cooking fat such as lard, ghee or coconut oil in a large stockpot set over high heat.
- Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to so you don’t overcrowd the pot.
- Once all the meat has been cooked, lower the heat to medium, add a little more fat to the pot if necessary then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent.
- Add the broth, red wine vinegar, Dijon Mustard, canned tomatoes and spices and bring to a simmer. Turn the heat down, cover and slowly simmer for 2½ to 3 hours, until the meat is really tender and practically all the liquid has evaporated.
- Add water, carrots, celery and mushroom, bring to a boil then reduce heat and continue cooking until the vegetables are tender, about 30 minutes. Kill the heat, throw in the spinach, stir delicately and let the soup sit until the spinach is completely wilted, about 5 minutes.
- Serve piping hot with a lot of freshly cracked pepper.
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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33 Comments on “Beef and Vegetable Soup”
I am a major soup lover! I printed this out, picking up the ingredients I need today and making it tomorrow. Can’t wait!
How is Matilde doing?
She’s doing a lot better, Beth. Thank you for asking! She should be out of the hospital by Tuesday. They are keeping her in only because they need to make sure that she will be receiving her full dose of antibiotics, and the only way to do this is by administering it through IV. Soon, very soon, I’ll finally get to hold her in my arms, I so can’t wait!
Sonia, Looks like good, warming comfort food for this time of year til we spend time with loved ones on Christmas (including Matilde!) 🙂
Thank you April! 😀
Happy Holidays to you!
I am so glad I bumped into your website! I am starting my first Whole30 in January and can see I’ll be stopping by here a lot! I’ve lost 25 pounds and have another 20 or so to go. Been suffering from inflammation caused by recent disc fusion surgery and so tired of the plethora of drugs they give me. I need to help heal my body and I am convinced that Paleo is the ticket. I’ll be blogging my way through it, in my funny way 🙂 Biggest hurdle: Giving up the Vino – I am so not looking forward to that! But this soup? Well I am looking forward to that! Great site! Subscribed!
Made it yesterday and just in time. My son came down with a terrible cold, fever and cough. He came to me to “nurse” him as he was leaving today for vacation with his birth family, for Christmas. It was a huge event with so many distant cousins and such coming. He didn’t want to miss it and I don’t blame him.
I threw in some broccoli because I had it and it was so flavorful and hearty. He loved it too and he’s not paleo. I also made up some natural chest rub, had him drink a cup of bone broth and tons of water. Just got word that he’s on his way to Fl and feels much better.
Yea, natural remedies!!!!
I made this soup on the weekend and it was a huge hit in my house!!! Super delicious!! The only thing was that I did not have a can of whole or diced tomatoes, so I had to use a can of crushed tomatoes and it made the broth thicker. It was really good, but I would be interested to try it with the thinner broth. ALL your recipes are so flavourful. I always look forward to seeing what you come up with next!! Glad to hear that your granddaughter will soon be coming home. Happy Holidays!!
I found you via Mark Sisson’s Weekend Link Love and made this recipe last night. It was delicious this morning for breakfast. Thank you very much, your story has inspired me to start Crossfit in the new year. Karen.
YAY! So happy to hear, Karen! I bet you’ll LOVE CrossFit. Just be careful, though… it IS highly addictive! 🙂
I hadsome ingridients for beefsoup around which I was going to make today anyway. I stumbled across your receipe and decided I wanted to try it. Had no red winev inegar so I used some Balsamic vinegar and because I was short in time I used my pressure cooker (even though I am a lover of the slow simmering). Used some different veggies and the soup still turned out wonderful. We love it and it will be a regular apperance! Thanks for the receipe and keep on blogging. Very inspiring!
Real glad to hear the soup was to your liking, Claudia. Thanks a bunch for taking the time to let me know. And I never would’ve thought of making soup in the pressure cooker. Now that’s something I need to keep in mind for those times when I’m in a pinch! Thanks for the tip!
This soup is amazing! I stumbled upon your website searching for cashew butter recipes and ended up on this page! This was perfect for a cold winter night…perfectly hearty. Thank you! Also, love the cashew nut butter:)
Happy to hear, Nicole, and thanks a bunch for taking the time to let me know. I greatly appreciate that! 😀
I have a pot of this soup on the stove top as I write. It is one of my most used recipes…..and my family loves it. The meat is just always so tender, and the soup is so flavourful. Oh…and yay…..I also just went online and ordered your new paleo cookbook….I will be checking my mail everyday in anticipation!!!! Thanks Sonia!!!
AWESOME!!! Thank you so much, Karen! I really hope that you like it (even more than you like this soup!) and absolutely can’t wait to hear your thoughts!!! 🙂
I made this today and it was excellent! Mine never did reduce down to nothing, so I had to use a measured guess on the water but it was seriously exactly what I wanted. Thank you for sharing this recipe.
Thank YOU for your amazing feedback, Aimee. I greatly appreciate it, and real glad to hear that the soup was to your liking! 🙂
Can I ask a crazy question.. I’m going to make this tonight.. and in the instructions, you said to sprinkle the beef generously with salt and pepper… which I understand.. then on the 5th line, when you add the broth, and the rest of the stuff, you said to add the “spices”…. Should I just add the oregano since I used salt and pepper in the 1st step on the beef? Or do I add all 3? Hope that made sense… and I’ll be adding garlic powder when browning the beef and leaving out the spinach.. not a big spinach fan.. what do you think?..
You need to add all 3, Cesar. The salt and pepper used in step 1 isn’t accounted for in the recipe. I wouldn’t add the garlic powder when browning the meat because it would most likely end up burning. You can sprinkle it over your meat after it’s done browning, that would be a better option.
Hope this helps!
This is so tasty! I made this today to go along with the blood deficiency diet my doctor recommended (http://www.bairbrecrowley.ie/index.php/2011/10/foods-blood-deficiency-diet/). I added canned aduki beans and parsley. Looking forward to eating this throughout the week!
Yay! Real glad to hear that the soup was to your liking, Mary. Thanks for taking the time to let me know, too. I greatly appreciate that!
I made this last night with a few adjustments and it was fantastic. I had leftover standing rib roast so I used that instead of browning raw meat. I had lots of broth on hand so used that with only a little water, and I used diced tomatoes instead of whole since that’s what I had on hand. I used my instant pot and sauteed the onion and garlic first, then added everything else (except spinach), manual setting for 25 minutes, natural pressure release for ten minutes, then quick release. Then added the spinach and let sit covered for ten minutes. I used all the other vegetables, spices and additions that you listed, all at the quantities you list. It was great, wonderful flavor profile, perfect for the cold rainy night last night. I’ll be making this again. Thanks!
Can I use t bone steaks to make this soup?
Made this tonight. It was absolutely delicious. So satisfying. Definitely raises the bar for beef soups.
So very happy to hear, Debra. And many thanks for the compliment. I am truly flattered! 🙂
If I want to do this with hamburger do I have to adjust the first cooking part… with the tomatoes, red wine vinegar and broth?
Absolutely! Ground beef cooks in mere minutes, so there is really no need to simmer for hours…
Ok, this was the third recipe of yours I’ve made this week, and now I’m a healthy foodie convert. Sooo good. Thanks for sharing! The only thing I did differently was the addition of summer squash and zucchini to the pot. Mmmmm good!
Haha, that’s just awesome, Michele. I’m totally flattered, thank YOU for your kind words and amazing feedback! I saw you made my vegan chocolate cheesecake, too, so happy you liked it! What’s the 3rd recipe that you made, if I may ask?
Sonia—In response to your question: The third dish I made, actually made it first, was the Ground Beef Stuffed Acorn Squash, which was amazing. The flavors! Garam masala and cinnamon, such a delicious, hearty, savory dish. Next up will be one of the spaghetti squash dishes…
So glad I found your site!
Thanks Michele! I’m really happy you found me too, and I hope that you continue to experience the same level of satisfaction with my recipes. If any questions should ever arise, please don’t hesitate to shoot them my way!
In Covid-19 lockdown and now unable to work, I decided to make a good meat and veg soup after consuming several cans from my emergency supplies. Because I used grocery delivery service I couldn’t get stew mean so I used another cut. But I LOVED being in my kitchen and cooking for myself. This recipe was memorable on my tongue. An hour later I found myself smiling when I thought of how much I enjoyed my bowl of beef and vegetable soup. I added half of a perfectly ripe avacado to my second bowl the following day and the marriage was amazing.
I’m trying to eat more vegetables so I may add some green beans in my next bowl.
Thank you. I’m sharing the recipe with sisters and friends.
Oh wow, Thank you so much for your kind words, Jane! I’m super flattered, really! Glad you enjoyed the recipe this much!