Beef Stew/Soup

"My brother got this recipe off his boss. My husband and him love it and I make myself the vegetarian version (but it never comes out quite as nice). I call it stew/soup because it fits into neither category (not too liquidity or thick)."
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Ready In:
2hrs 15mins




  • ***If possible season the meat with salt, pepper, olive oil, garlic powder, oregano, paprika and cover in the fridge overnight. Otherwise still season the meat to your liking and go ahead.
  • Start by heating the pot to medium-high heat.
  • Add olive oil and fry onions 3-4 minutes until they start to soften.
  • Add the carrots, celery, and peppers and let them cook for at least 8-10 minutes. (The celery should start to get soft but not mushy and the onions will look translucent).
  • Add the garlic and chopped herbs (if using fresh thyme and rosemary).
  • Cook for another minute or two.
  • Add the meat and potatoes and stir until the meat loses the raw look.
  • Add the paprika (hold back on adding any salt until after you ad the stock since they can be salty at times).
  • Add the beef or chicken stock (you need just enough to cover the meat and vegetables. If more is required you can always mix a stock cube in water and add to pot).
  • Add the tomato paste and let it all come to a boil, reducing the heat to allow it to simmer.
  • Let it cook for half an hour or until the potatoes become soft and allow for the soup/stew to thicken up.

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I became a vegetarian a couple of years ago. My husband is a big meat eater so we try to find dishes that can be created with or without meat. I love to cook and bake for everyone! Though school and work seems to get in my way a lot, I do get a lot of requests from my coworkers.
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