Print

Beef and Vegetable Soup

Ingredients

  • 2 Pounds Stew beef (cut into small bite size)
  • 2 Sticks Celery (sliced)
  • 1 Onion (diced)
  • 2 Tablespoons Tomato paste
  • 1 Tablespoon Thyme
  • 1 Teaspoon Minced ginger
  • 3 Cups Broth or water
  • 1 Cup Peas
  • 1.5 Cups Carrot (cut into chunks)
  • 1 Pound Potatoes (cut into small chunks)
  • 1/2 Teaspoon Red pepper flake
  • 3 Small Bay leaves
  • 3 Tablespoons Olive Oil (or your choice)
  • Knorr bouillon seasoning
  • 2 Teaspoons Onion powder (divided)
  • Salt and pepper

Instructions

  1. Clean the stew beef and season with salt, knorr, thyme, ginger, and 1 teaspoon onion powder. Combine thoroughly.

  2. Place a large pot over a high-heat, add oil and let it get hot. Sear all the sides of the beef, it takes about 5 minutes or until it all seared. When done, remove the beef and set aside.

  3. In the same pot, add carrot, potatoes, celery, onion. Season with salt, knorr, and pepper. Cook until the vegetables has some colors. Stir occasionally. 

  4. Add red pepper flakes and onion powder and continue to stir. Scrape the bottom of the pan.

  5. Add Tomato paste and combine. 

  6. Add the broth or water and mix, add bay leaves.  

  7. Add the beef, salt, and pepper. Cover and bring to a boil, then reduce the heat to low or transfer to a slow cooker and cook on low heat for one hour. Check like about every 15 minutes.

  8. When it's done check for the seasoning and adjust if necessary. Add the peas, and combine. Let the mixture simmer for about 20 minutes.

  9. If you want to thickens the stew, mash up some potatoes to make the consistency you want. 

  10. Serve with bread, rice or by itself. Enjoy!