I'm not into those thin broth-like soups unless I am having Won Ton soup or Egg Drop soup. I like my soups thick and chunky. So when I make a home made beef vegetable soup....it is very close to a stew. I am definitely a meat and potatoes... girl and I like to eat my chunks of vegetables and beef...not drink them!
Homemade Beef Vegetable Soup
1/4 cup flour
2 pounds boneless chuck roast, cut into bite sized pieces
2 tablespoons cooking oil
4 cups beef broth (low sodium)
1/2 cup heavy cream
1 teaspoon dried parsley
salt and pepper to taste
3 large potatoes, peeled and cut into bite sized pieces
2 carrots, peeled and cut into bite sized pieces
1/2 cup diced celery
1/2 cup peas, fresh, canned or frozen
1 1/2 cups chopped onion
1 tablespoon dried Italian seasoning
1 tablespoon Lawry's seasoned salt
2 bay leaves
2 teaspoons of garlic powder
1/2 tablespoon Worcestershire sauce
Toss the beef and flour in a bowl until the beef is well coated. Heat the oil in a large dutch oven over medium heat; add the beef and cook until nicely browned. Remove and set aside.
Pour in a little of the broth and scrape the bottom and sides of the pot to get all the brown bits mixed in. Then pour in the broth and add the remaining ingredients to the pot except for the potatoes and carrots and cream.
Bring to a boil over high heat. Cover the pot and reduce the heat so that the liquid comes to a slow simmer. Cook for about 2 hours, or until the meat is very tender. Then add potatoes and carrots and cover and simmer for another 45 minutes to an hour. Remove bay leaves and add the cream to the soup.
To thicken the broth, add 2 tablespoons of corn starch to a cup of cold water. Whisk until all lumps are removed and then add to the soup. Bring to boil and broth will thicken nicely.
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