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Thread: Need a recipe for beef vegetable soup

  1. #1
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    Need a recipe for beef vegetable soup

    Can someone give me a recipe for Beef Vegetable soup. Believe it or not, I have made it many times over the years, but the last few times I prepared it, the meat was tough. If you have a recipe for it and willing to share, please tell me in detail just how to prepare it and when to put the meat in so as not to have it come out tough. I have always put a whole chuck roast in, cut it up first of course. Would appreciate any help you can give me. Thanks so much. Lucy

  2. #2
    Power Poster QuiltE's Avatar
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    I do all my soups on the crockpot ... a sure way to make tough meat nice and tender!

    Sorry ... no recipe ... just some of this and that and whatever I happen to have at the time!
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  3. #3
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    I cook my beef , cut up into small pieces in the pressure cooker the night before, next day I cut up potatoes, cabbage, onions ,canned tomatoes, salt and pepper and let it all cook til done. I also cut the beef next day into eatable small pieces. I also strain the juices in the pressure cooker into my soup. I don't like all that small stuff that comes from the meat.

  4. #4
    Senior Member sandilee's Avatar
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    I always cook my roast first (in crock pot), cut if up and put in large pot then I add ingredients;

    1 can tomato sauce
    1 onion soup mix pkg.
    diced potatoes
    diced celery
    diced onion
    1 pkg. frozen mixed veggies
    cabbage
    small alphabet pasta, if desire

    This is my mothers recipe and everyone loves it and its hearty.

  5. #5
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    Add small amount of olive oil to your pot, get it good and hot.
    Brown diced raw chuck meat, add onion and garlic saute until onion is a bit golden brown, (this step is important, all the brown bits on the bottom of the pan is where your tasty broth will come from.
    Add cut up carrots and celery and sweat until they become slightly soft (once again, you are developing that stuff on the bottom of the pan thats going to give you great broth.

    Add:
    canned diced tomatoes or home canned : ) in a pinch i have substituted tomato juice or V8.
    Be sure to now scrape up all those brown bits on the bottom
    Water or beef broth (save the money and use water)
    At this point I add a a slight tablespoon of beef base (like bullion but softer)
    You can add frozen peas if you like or subtitute fresh carrots and celery with frozen (wont taste as good IMHO)
    I usually add potatoes (if you do it wont freeze as well as without potatoes)
    I often add noodles but not necessary if you don't like.
    simmer slowly for a long time until meat is soft.

    Enjoy!

  6. #6
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    Hi ....I'm having the same issue with the beef in my crock pot stews. The meat has not been coming out moist and tender....Does any one have any suggestions.....is it the type of meat or am I cooking it too long or not enough.....Suggestions anyone ?

  7. #7
    dd
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    I think beef is raised differently now than it was in the past and the meat is just different. Go to a butcher shop and see if that helps. I know when you put it in the frig and the grease hardens on top. It used to practically crack so you could get it off. Now it's almost like jelly, trying to get the grease off is much harder.

    I use left over roast from the crockpot. Throw in frozen soup vegies, bay leaf, tomato sauce, and barley. You can't really taste the barley but it makes it more nutritious.

    Sorry gotta go, need to get a roast out of the freezer!
    Blessed are the quilters, for they are the piecemakers.

  8. #8
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    I've been making this for years and always comes out good.

    1 to 1 1/2 Lb. of beef cubes ( I use 1 lb.)
    1 can tomatoes ( I think it's 14 or 15 oz.)
    1 8 oz. can tomato sauce
    1 onion, diced
    2 stalks of celery, diced
    2 carrots, diced
    3 quarts of water
    a bag of frozen vegetables ( I usually use the 16 oz. bag and a small box)
    parsley and salt and pepper to taste
    Put all in pot and simmer slowly until meat is tender ( about 1 1/2 Hrs.)
    Add 2 to 3 diced potatoes and cook until tender (about 30 minutes)

  9. #9
    Power Poster QuiltE's Avatar
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    Quote Originally Posted by dd View Post
    I think beef is raised differently now than it was in the past and the meat is just different. Go to a butcher shop and see if that helps. I know when you put it in the frig and the grease hardens on top. It used to practically crack so you could get it off. Now it's almost like jelly, trying to get the grease off is much harder.
    Less grease .... because the consumer wanted less fat ... so the farmer delivered what the market wanted!
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  10. #10
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    Sounds so good, i have a recipe, can't seem to locate it, but i add hot pepper flakes, because we like spicey, but it is so good with homemade corn bread. Sometimes i add noodles on the side, i cook them seperately
    Mary

  11. #11
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    Vegetable Beef Soup

    I've been making this one for years and years and everyone loves it.

    1-1/2 pounds stew meat, cut into small cubes
    1 lg onion, chopped
    2 cans cut green beans
    4 stalks of celery, chopped
    6 lg carrots, sliced
    1 pkg. onion soup mix
    1 can diced tomatoes
    1 small can tomato sauce
    2 bay leaves
    1 can pinto beans, rinsed and drained
    1 small head of cabbage, chopped (or 1 pkg coleslaw mix)
    1 pkg. frozen corn
    1 tbsp beef stock
    6 tomato cans of water

    Season beef with garlic salt and pepper, brown well in 2 tsp. oil. Add onion and saute about 3 min. more. Place all ingredients into large soup pot, bring to a boil and then turn down to a simmer and cook about 2 hours. Serve with crusty french bread. Note: Be sure to remove bay leaves before serving.
    Last edited by ShabbyTabby; 02-04-2012 at 10:02 AM.
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  12. #12
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    I sear my meat until brown on outside but still pink inside and drain off excess fat if there is a lot and throw everything else in the pot and cook on medium heat. I do not season right away as that makes the meat tough. I season about an hour away from being done. I cook on medium heat until all meat and veggies are tender. Hope this helps

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    Roast, stew meat is always the best but when I want to get it done NOW - I use hamburger meat. Then season it as you would normally, open up the refrigerator for all you leftovers, simmer until everything is heated through. Make a pan of cornbread and enjoy.

  14. #14
    Power Poster QuiltE's Avatar
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    My secret add-in for flavouring ... Montreal Steak Spice and/or a glug of HP Sauce!
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    Thanks for the tip veryvirginia. I think that leaving out the seasoning until towards the end makes sense. I will try this next time around. Honebea

  16. #16
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    Marvelous Vegetable Soup

    1 pound lean beef for stewing, cut into 1 inch cubes
    Vegetable Oil
    4 cups water, divided
    4 carrots, cliced
    1 (28 oz. ) can whole tomatoes, undrained and coarsely chopped
    4 potatoes, peeled and cubed
    1 large onion, coarsely chopped
    1 (10 ounce) package frozen green beans
    1 (8 ounce) can whole kernel corn, drained
    1/4 cup sliced celery
    1 large turnip, peeled and cubed
    1 teas. Worcestershire sauce
    1 tablespoon cocktail sauce
    1 tablespoon sugar
    1 teaspoon salt
    1/4 teaspoon pepper
    Brown beef in hot oil in heavy Dutch oven, add 2 cups water, bring to a boil, reduce heat, cover and simmer 1-1/2 hours.
    Add carrots and remaining 2 cups water, bring to a boil, reduce heat, cover and simmer 15 minutes. Add remaining ingredients, cover and simmer an additional 30 minutes, stirring occasionally. Enjoy! Yield: about 3 quarts.

    Dont know if it's the cocktail sauce or turnip that really adds flavor--but my quilting bee loves it and always asks for seconds.

  17. #17
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    This is my mother's recipe we have had this on Christmas eve for years. (Not the only times).
    2 tbs.Garlic salt 12oz. bag frozen onions
    2 tbs.oregano leaves 1 cup shredded cabbage
    2 lbs.stew beef cubed 1 - 2 lb. bag frozen mixed veggies.
    1 large can of V8 juice 4 large diced potatoes
    celery
    In large kettle 1/2 full of water, add stew meat, tenderizer, stalk of celery, cook 2 hours.
    Add: can of V8 juice, seasonings, beef cubes, bag of Veggies, potatoes, cabbage, salt and pepper to taste. bring to boil
    cook another couple of hours. Serve
    (I like to cut up a sirloin roast for my beef.)
    I'm spoiled,I don't like any other kind of vegetable soup.
    Hope you enjoy. Mia

  18. #18
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    Everyone that I have given this to loves it.

    Spicy Vegetable Soup
    1 lb. ground beef
    1 cup chopped onion
    2 cloves garlic, pressed
    1 (30 oz) jar chunky garden-style spaghetti sauce with mushrooms and peppers
    1 (10 1/2 oz) can beef broth, undiluted
    2 cups water
    1 cup sliced celery
    1 tsp. Sugar
    1 tsp. Salt
    1/2 tsp. Pepper
    1 (10 oz) can diced tomatoes and green chiles (Ro-Tel)
    1 (16 oz bag) frozen mixed veggies

    Cook first 3 ingredients in a large Dutch oven over med heat until meat is browned, stirring to crumble. Drain & return meat to Dutch oven. Add spaghetti sauce & next 6 ingredients. Bring to boil; cover, reduce heat, & simmer 20 min., stirring occasionally. Stir in tomatoes & veggies; return to a boil. Cover & simmer 10 to 12 min or until veggies are tender. Add more beef broth, water or tomato juice if you like more liquid in your soup

  19. #19
    dd
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    Told you I had to get a roast out of the freezer. We had it for supper last night and today I'm making soup. I got a dry vegie soup mix from Bob's Red Mill. It has split peas, lentils, barley and lots of other good stuff along with a bag of frozen vegies...mmmm. Can't wait until it's finished. Can you smell it yet?
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  20. #20
    Senior Member Anna.425's Avatar
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    I always start my beef soup the night before I want to serve it. I season my pot but sauteing onions and garlic, then brown the beef. Add water to cover meat and let simmer for an hour. Let meat sit in liquid overnight. Finish soup the next day. Your meat will be tender and perfect for soup.

  21. #21
    dd
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    When I don't have room in my frig for a big pot, I often use my walk-out frig. I sat my crockpot on the front porch Sat. night, colder than the frig, and finished my soup on Sun. No critters have ever bothered it.
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  22. #22
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    Quote Originally Posted by Quilt-Till-U-Wilt View Post
    I've been making this for years and always comes out good.

    1 to 1 1/2 Lb. of beef cubes ( I use 1 lb.)
    1 can tomatoes ( I think it's 14 or 15 oz.)
    1 8 oz. can tomato sauce
    1 onion, diced
    2 stalks of celery, diced
    2 carrots, diced
    3 quarts of water
    a bag of frozen vegetables ( I usually use the 16 oz. bag and a small box)
    parsley and salt and pepper to taste
    Put all in pot and simmer slowly until meat is tender ( about 1 1/2 Hrs.)
    Add 2 to 3 diced potatoes and cook until tender (about 30 minutes)

    looks good ,but is this not a type of stew?

  23. #23
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    Quote Originally Posted by Neicy View Post
    1 pound lean beef for stewing, cut into 1 inch cubes
    Vegetable Oil
    4 cups water, divided
    4 carrots, cliced
    1 (28 oz. ) can whole tomatoes, undrained and coarsely chopped
    4 potatoes, peeled and cubed
    1 large onion, coarsely chopped
    1 (10 ounce) package frozen green beans
    1 (8 ounce) can whole kernel corn, drained
    1/4 cup sliced celery
    1 large turnip, peeled and cubed
    1 teas. Worcestershire sauce
    1 tablespoon cocktail sauce
    1 tablespoon sugar
    1 teaspoon salt
    1/4 teaspoon pepper
    Brown beef in hot oil in heavy Dutch oven, add 2 cups water, bring to a boil, reduce heat, cover and simmer 1-1/2 hours.
    Add carrots and remaining 2 cups water, bring to a boil, reduce heat, cover and simmer 15 minutes. Add remaining ingredients, cover and simmer an additional 30 minutes, stirring occasionally. Enjoy! Yield: about 3 quarts.

    Dont know if it's the cocktail sauce or turnip that really adds flavor--but my quilting bee loves it and always asks for seconds.

    Looks good but is this not a type of stew not soup?

  24. #24
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    Quote Originally Posted by mayday View Post
    looks good ,but is this not a type of stew?
    You wouldn't put mixed veggies in stew and stew would be thick. This has broth like soup should. As far as I know this is a traditional vegetable soup. Here in Maryland we also use this recipe for crab soup adding crab meat and Old Bay seasoning to make it spicy. I do my stew in a crock pot with wine and it's too thick for me. I'm going to try doubling the broth next time I do the stew.

  25. #25
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    Quote Originally Posted by Quilt-Till-U-Wilt View Post
    You wouldn't put mixed veggies in stew and stew would be thick. This has broth like soup should. As far as I know this is a traditional vegetable soup. Here in Maryland we also use this recipe for crab soup adding crab meat and Old Bay seasoning to make it spicy. I do my stew in a crock pot with wine and it's too thick for me. I'm going to try doubling the broth next time I do the stew.
    Jamie Oliver stew recipe, INCL mixed veg ,which is what we do.
    1

    © David Loftus jools’s favourite beef stew
    method

    Jools goes mad for this stew in the colder months of the year, and the kids love it too. It’s a straightforward beef stew to which all sorts of root veg can be added. I really like making it with squash and Jerusalem artichokes, which partly cook into the sauce, making it really sumptuous with an unusual and wonderful flavour.

    The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days.

    Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.

    The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.


    • from Jamie's Dinners
    ingredients

    • olive oil
    • a knob of butter
    • 1 onion, peeled and chopped
    • a handful of fresh sage leaves
    • 800g/1¾lb stewing steak or beef skirt, cut into 5cm/2 inch pieces
    • sea salt and freshly ground black pepper
    • flour, to dust
    • 2 parsnips, peeled and quartered
    • 4 carrots, peeled and halved
    • ½ a butternut squash, halved, deseeded and roughly diced
    • optional: a handful of Jerusalem artichokes, peeled and halved
    • 500g/1lb 2oz small potatoes
    • 2 tablespoons tomato purée
    • ½ a bottle of red wine
    • 285ml/½ pint beef or vegetable stock
    • zest of 1 lemon, finely grated
    • a handful of rosemary, leaves picked
    • 1 clove of garlic, peeled and finely chopped

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