Who doesn’t love a big, steaming bowl of soup on a cold day? I know, soup recipes can turn out to be a groan-er, but let me tell you, this one is the Mother Lode! I’ve made a batch of so, so many “5 star” reviewed concoctions, only to wish for…. well, just MORE flavor. And I bet you have, too. Let’s just stop that nonsense right now and get serious! Our first snow of the year was this past week and I was so thankful I had a pot of this beef and veggie packed deliciousness in the fridge to warm our bellies. Truly a meal-in-bowl, don’t get caught without it!
Makes 6-8 servings, reheats & freezes great and is even better the next day!
- 1 T coconut or olive oil
- 1 1/2 pounds NNBeef Stew Meat (1 package) or Roast, cut to bite size
- 1 tsp each salt & pepper
- 1 cup onion, chopped
- 4-5 carrots peeled, halved and sliced ¼” thick
- 3-4 stalks celery, ¼” slices
- 2-3 large cloves garlic, minced
- 28 ounce can diced tomatoes with liquid
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 8 cups NNBeef Bone Broth
- 2 cups potatoes, diced ½” pieces
- 1 cup or more fresh or frozen organic corn
- 1 cup or more fresh or frozen cut green beans
- 2 T chopped fresh parsley
Thaw NNB stew meat just to the point where you can separate the pieces. You want it still somewhat frozen so you can easily cut it into bite sized pieces. Season with salt and pepper.
Heat the oil in a large soup pot over medium high heat.
Place half of the NNBeef in the pot in a single layer. Cook for 3-4 minutes per side or until browned. Repeat the process with the remaining beef. Keep browned meat warm.
Add the onion, carrot and celery to the pot. Cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the beef back to the pot along with the tomatoes, Italian seasoning, bay leaf and beef broth. Bring to a low simmer. Simmer lightly covered for 60 minutes or until beef is tender.
Add the potatoes to the pot and cook for about 20 more minutes or until tender.
Stir in the corn and green beans. Cook for 5-7 minutes. Season to taste with additional salt and pepper, and Italian seasoning if desired.
Discard bay leaves. Sprinkle with fresh parsley and dive in!
Bonus instapot method: Brown meat as above in pre-heated instapot on Saute. Remove beef and add onions, carrots and celery. Saute about 4 minutes then add beef and all other ingredients. Close pot and set to Pressure Cook on high for 8 minutes. Pressure release naturally for up to 25 minutes, carefully remove lid, give it a good stir and serve. YUM!
Double Bonus! SO easy and fast, y’all! Use already cooked & diced NNB Roast or amazingly delicious NNB Shank meat. Here’s how: Start with cooking the veggies step, then add cooked NNB after the 30 second garlic saute. Continue cooking either the stove top or instapot method.
If you’re a serious HEAT fan, give your bowl a big ‘ol splash of your favorite pepper sauce, your choice; otherwise, it’s pretty much perfect-o!!!
Great Recipe! Elaine May would have loved this. We always had a great warm soup every weekend.