Hearty Vegetable Beef Stoup
Dive into a bowl of comforting **Hearty Vegetable Beef Stoup**, the perfect hybrid of a hearty stew and a soul-warming soup. Brimming with tender chunks of seared beef, a medley of vibrant vegetables like carrots, potatoes, and green beans, and a rich tomato-infused broth, this one-pot wonder is a meal in itself. Infused with aromatic garlic, thyme, and a splash of beef broth, the stoup simmers gently on the stovetop, allowing the flavors to meld into a deeply satisfying dish. Finished with sweet bursts of peas and a sprinkle of fresh parsley, this nutritious and filling recipe is ideal for chilly nights or family dinners. Serve it with crusty bread or over rice for an extra hearty touch. Ready in under 2 hours, this recipe provides 6 generous servings of pure comfort with every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 6 cups beef broth
- 14 ounces diced tomatoes, canned
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons parsley, finely chopped
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef stew meat with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the beef to the pot in batches, searing for 3-4 minutes per side until browned. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.
Stir in the minced garlic and cook for 1 minute until aromatic.
Add the tomato paste and cook for 2 minutes, stirring to incorporate.
Return the seared beef to the pot along with the diced potatoes, green beans, beef broth, diced tomatoes (with juices), bay leaf, thyme, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 60-70 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Stir in the frozen peas and let them heat through for 5 minutes.
Discard the bay leaf, taste the stoup, and adjust seasoning if needed.
Garnish with chopped parsley and serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 8774 mg | 381% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 45.4 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 6799 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
