Soup Stew
Cozy up with a hearty and flavorful bowl of Soup Stew, a one-pot wonder that strikes the perfect balance between a comforting soup and a robust stew. Packed with tender chunks of beef, nourishing vegetables like carrots, celery, and potatoes, and a rich tomato-based broth infused with aromatic herbs like thyme and rosemary, this dish is the ultimate comfort food. The slow simmering process allows the flavors to meld beautifully, creating a dish that's both hearty and satisfying. A pop of vibrant peas added at the end brings just the right touch of freshness. Perfect for chilly evenings, this soup stew comes together in under two hours and feeds a crowd, making it ideal for family dinners or meal prep. Serve with crusty bread or ladle it over rice for an even heartier experience. Elevate your comfort food game today with this warming and delicious recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 medium-sized potatoes, diced into 1-inch cubes
- 1 pound boneless beef stew meat, cut into 1-inch cubes
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes, canned
- 4 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
Push the vegetables to the side of the pot and add the beef stew meat. Sear the meat on all sides until browned, about 6-8 minutes.
Stir in the tomato paste, ensuring it coats the vegetables and meat evenly.
Add the canned diced tomatoes (with their juices), beef broth, bay leaf, thyme, and rosemary. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 75-85 minutes, stirring occasionally, until the beef is tender and the flavors meld together.
Add the frozen peas during the last 5 minutes of cooking. Stir to combine.
Season the soup stew with salt and black pepper to taste. Remove the bay leaf before serving.
Serve the soup stew hot with crusty bread or over a bed of rice for an extra hearty meal.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7211 mg | 314% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 47.5 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 6312 mg | 134% | |
*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.
