Hearty Thick Winter Beef & Veggie Soup Recipe to Warm You Up

Thick Winter Beef & Veggie Soup is a warm hug in a bowl, perfect for those chilly evenings when you need something hearty and comforting. Imagine a savory blend of tender beef, vibrant vegetables, and aromatic herbs simmering together, filling your kitchen with mouthwatering scents that invite everyone to the table.

This delightful dish is not just about flavor; it carries memories of family gatherings and cozy nights in. Whether it’s a snowy day or simply an evening spent with friends, Thick Winter Beef & Veggie Soup is the ultimate way to warm hearts and bellies alike.

I remember the first time I made this soup; my family devoured it in minutes and declared me the “Soup Queen” for the night.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Beef Chuck Roast: A flavorful cut that becomes tender during cooking; opt for well-marbled pieces for extra richness.

• Carrots: Choose firm, fresh carrots; they add sweetness and color to the soup.

• Celery: Crisp celery enhances the soup’s texture with a pleasant crunch when cooked.

• Potatoes: Yukon gold or russet potatoes work well; they absorb flavors beautifully while adding heartiness.

• Onion: A must-have for flavor depth; yellow onions offer a slight sweetness as they cook down.

• Diced Tomatoes: Canned tomatoes bring acidity and balance to the soup; opt for fire-roasted for extra flavor.

• Beef Broth: Use low-sodium broth to control saltiness; homemade broth adds a personal touch if you have it on hand.

• Herbs (Bay Leaves, Thyme): Fresh or dried herbs elevate the overall flavor profile of your soup significantly.

• Garlic: Fresh garlic cloves provide aromatic goodness; don’t skimp on this essential ingredient!

• Pepper and Salt: Essential seasonings to enhance all flavors—adjust according to your personal taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Thick Winter Beef & Veggie Soup

Sautéing Aromatics: Begin by heating olive oil in a large pot over medium heat. Add diced onions, carrots, and celery until softened and fragrant, about 5 minutes.

Browning the Beef: Toss in bite-sized pieces of beef chuck roast seasoned with salt and pepper. Sear until browned on all sides—this step locks in those delicious flavors!

Add Vegetables and Liquid: Stir in diced tomatoes, potatoes, minced garlic, bay leaves, thyme, and beef broth. Scrape up any browned bits from the bottom of the pot—you want all that goodness!

Simmering Away: Bring your mixture to a gentle boil before reducing heat to low. Cover and let it simmer for about 1.5 hours until beef is fork-tender.

Tasting Time: After simmering, remove bay leaves and taste your masterpiece! Adjust seasoning as needed—more salt? A sprinkle of pepper? Make it yours!

Serve It Up: Ladle generous portions into bowls and garnish with fresh parsley if desired. Pair it with crusty bread for an irresistible meal.

Now you have mastered Thick Winter Beef & Veggie Soup that not only fills bellies but also warms souls!

Perfecting the Cooking Process

To achieve the best results, start by browning the beef in a pot to lock in flavor. Then, sauté onions and garlic for a fragrant base before adding your veggies and broth. Finally, let it simmer to develop those rich flavors.

Add Your Touch

Feel free to customize your Thick Winter Beef & Veggie Soup with seasonal vegetables or spices you love. Swap out the beef for chicken or tofu if desired, and experiment with herbs like thyme or rosemary for added depth.

Storing & Reheating

Store any leftovers in airtight containers in the fridge for up to three days. To reheat, gently warm on the stove over medium heat until heated through, adding a splash of broth if necessary to restore texture.

Sharing this soup with friends turned into a memorable evening filled with laughter and second helpings—everyone asked for my secret ingredient!

FAQ

Can I use frozen vegetables in Thick Winter Beef & Veggie Soup?

Absolutely! Frozen vegetables are a great time-saver and can add convenience to your soup preparation. Just remember to adjust cooking times slightly as frozen veggies may require an extra few minutes to become tender.

What kind of beef is best for this soup?

For optimal flavor and tenderness, use chuck roast or stew meat that can withstand long cooking times. These cuts break down beautifully while simmering and enrich the overall taste of your soup.

How do I thicken my soup if it’s too watery?

If your soup turns out too thin, try adding a cornstarch slurry or blending some of the soup to create a thicker consistency. You can also add more vegetables or even potatoes that will naturally thicken as they cook.

Can I make this soup ahead of time?

Yes! Thick Winter Beef & Veggie Soup actually tastes better after sitting overnight as flavors meld together beautifully. Just store it properly and reheat when ready to serve; it’s perfect for meal prep!

Conclusion for Thick Winter Beef & Veggie Soup

In conclusion, this Thick Winter Beef & Veggie Soup is not only hearty but also incredibly adaptable based on what you have on hand. By following simple steps—from perfecting your cooking process to personalizing ingredients—you’ll create a comforting bowl of goodness that’s sure to impress family and friends alike. Don’t forget those chef tips; they’ll elevate your dish from good to unforgettable! Enjoy cozy moments around the table with every delicious spoonful.

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Thick Winter Beef & Veggie Soup

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• Author: Jennifer
• Total Time: 1 hour 45 minutes
• Yield: Serves approximately 6 servings 1x

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Description

Thick Winter Beef & Veggie Soup is your ultimate comfort food, perfect for cold evenings. This hearty dish combines tender beef, fresh vegetables, and aromatic herbs simmered to perfection. With its rich flavors and inviting aroma, this soup is a crowd-pleaser that warms both hearts and bellies. Ideal for family dinners or cozy nights in, it’s easy to make and even easier to enjoy!

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Ingredients

Scale 1x2x3x

• 1.5 lbs beef chuck roast
• 2 cups diced carrots
• 1 cup diced celery
• 2 cups diced Yukon gold potatoes
• 1 large yellow onion, diced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups low-sodium beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 4 cloves garlic, minced
• Salt and pepper to taste

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Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté until softened (about 5 minutes).
2. Season the beef with salt and pepper; add to the pot. Sear until browned on all sides.
3. Stir in tomatoes, potatoes, minced garlic, bay leaves, thyme, and beef broth. Scrape any browned bits from the pot.
4. Bring to a boil; reduce heat and simmer covered for about 1.5 hours until beef is fork-tender.
5. Remove bay leaves, adjust seasoning as needed, then serve hot.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Main
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 480mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 70mg

Keywords: For added depth of flavor, consider using a splash of red wine during the browning stage. This soup is easily customizable; swap out vegetables or proteins based on your preference. Leftovers can be stored in an airtight container for up to three days.