Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is my favorite vegetable beef soup recipe. It can be thickened to a stew and stores well. Its even better the second day. I leave out the extra salt but you can season to your taste.

Ingredients Nutrition

Directions

  1. Sauté garlic in oil in large skillet.
  2. Cut meat into smaller chunks and brown meat in skillet; remove meat.
  3. Put meat, onion, carrots, stewed tomatoes, celery, potatoes into 4 quart dutch oven with 2 cups water; set aside.
  4. Make gravy: On med-low heat add flour to skillet and stir to brown flour but don’t burn it. Add beef broth and stir to simmer for 2-3 minutes or until smooth.
  5. Pour gravy into dutch oven. Bring to boil and then reduce heat and simmer covered till vegetables are done, 30-45 minutes typically. Remove lid and simmer 10-15 minutes if needed to thicken stew.
  6. Add salt and pepper to taste.