Easy Beef Soup Recipe
A big bowl of hot soup is everything, especially in the colder months. This is one of my favorite soups to make in the Fall/Winter months. It’s hearty and comforting for the soul.
???????????? BEEF SOUP
1 lb beef stew meat, cut into bite size pieces
1 tbs olive oil
1 tsp Season All seasoned salt
1 tsp black pepper
½ cup onion, chopped
2 cloves garlic, finely chopped
8 cups water
1 (14.5 oz) can diced tomatoes
1 tsp dried oregano
1 tsp dried basil
2 packets beef bouillon powder
1 (12 oz) pkg vegetable soup mix
1 cup (4 oz) dry ditalini pasta
➡️ Season-All Seasoned Salt
➡️ Goya Powdered Beef Bouillon
➡️ A similar Ditalini pasta
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Poor Man's Soup (Old Fashioned Beef & Macaroni Soup)
❤️ SUBSCRIBE: Poor Man’s Soup, Goulash, Cowboy Soup, Beef and Macaroni soup….whatever you wanna call it, it’s downright delicious! We grew up calling it Poor Man’s Soup and Beef and Macaroni Soup. It was the soup that my grandmother made on Fridays and it was usually a way to use up any left over veggies from the week. Any veggie you throw into this soup is tasty! For my husband I usually throw in some diced potatoes and bell pepper. But my boys and I like it with just onions and garlic! Simple, easy, and classic!
This old-fashioned beef and tomato soup is so hearty and filling! It’s been years since I’ve made this soup and it definitely belongs on my channel because it's such a keeper! I hope that you enjoy as much as we do!
Have you ever had this soup?
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Beef Barley Soup: The Best Comfort Food You'll Ever Taste
Now through December 18, new ButcherBox members will receive a free tomahawk steak with their first order! Click my link: to get started today!
Today we're making beef barley soup. This is such a comforting soup and definitely a full meal! I hope you enjoy it.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BEEF BARLEY SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
Ingredients
2 (907 grams) pounds beef chuck - cubed
3 (41 grams) tablespoons olive oil
1 medium onion - diced
2 ribs celery - diced
4 medium carrots - diced
3 cloves garlic minced
¾ (175 grams) cup dry red wine
6 (1440 grams) cups low-sodium beef broth
1 (17 grams) tablespoon Worcestershire sauce
3 sprigs thyme
1 (180 grams) cup pearl barley
salt and pepper - to taste
¼ cup parsley - minced
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Beef Noodle Soup
This cozy Beef Noodle Soup recipe is stove top and slow cooker friendly. It has hearty bites of seasoned beef, vegetables, a savory broth, and delicious egg noodles. The seasonings in this soup are perfect and leftovers make a great freezer meal!
Recipe:
The Best VEGETABLE BEEF SOUP That You EVER Ate!! ~ You Will LOVE This!
If you ever take the time to make this soup, you will never want to make it any other way! Low and slow is the way to go to make this soup and have your beef very tender!
In the video I made a double batch. We love to have it two days in a row plus a little for a few lunches.The recipe below makes a smaller pot than what I used. A dutch oven is fantastic for this recipe.
Vegetable Beef Soup
1 1/2-3/4 lbs beef (such as stew meat or a chuck roast) trimmed and cut into dice sized pieces
cooking oil
2 medium onions, diced
4-5 carrots, peeled and diced or sliced
3-4 stalks celery, cleaned and diced or sliced
4-5 cloves minced garlic or 1 teaspoon granulated garlic (to taste)
water and/or beef stock (enough to cover well) plus 2-3 more for after the vegetables go in
2 teaspoons salt (to taste) NOTE* if you are using beef stock you will want to adjust for salt
1 teaspoon black pepper (to taste, if possible freshly ground is best)
1 Tablespoon Italian seasoning (to taste)
Vegetables that I added (they are optional though recommended for a hardy soup):
peas, fresh, frozen or canned
corn, fresh, frozen or canned
1 or 2 14.5 oz.cans of diced or petite diced tomatoes
green beans, fresh, frozen or canned
NOTE* If using canned vegetables, add in potatoes first and the canned vegetables during last 15-20 minutes
1-1 1/2 lb red potatoes, diced into bite sized pieces (white potatoes are also good) Russet potatoes can get too mushy if over cooked.
OPTIONAL INGREDIENTS:
1/2 cup of QUICK barley
1 diced turnip or 2-3 diced parsnips
2-3 Tablespoon tomato paste
bay leaf (don't forget to remove it before serving)
1-1 1/2 cups chopped spinach (I forgot to add into mine)
Instructions:
In a dutch oven heat oil over a medium-high heat. When pot is hot add beef, don't crowd the beef or it won't sear correctly. Best to work in batches. Keep the beef moving, remember, you are not cooking it through, you are simply searing it as you would a roast. Do not walk away during this process. Keep it moving in the pan. This will not take long, 3-4 minutes. Remove meat to a bowl and set aside.
Add a little more oil to pan and add the onions. Sauté for 4-5 minutes. Add in the carrots and celery continue to sauté for another 4-5 minutes. If using fresh minced garlic add it in last and sauté only one more minute longer (This time I used my DIY granulated garlic as I was out of fresh garlic).
Add the beef back into the pan. Pour in enough water or beef stock to cover the the whole mixture. Approximately 5-6 cups, no need to be exact, simply enough to cover about 1 inch over the mix. You will add more liquid later as needed. Bring up to a full boil and let it boil for only a minute or two, then immediately turn the heat down to a medium low simmer (as shown in the video), adjusting the heat as needed. This is when I add in my seasonings. Cover and let it simmer for about 30 minutes, stirring it once or twice during that time and adjusting the heat as necessary. A low simmer is important to maintain at this stage as this is what makes the beef so tender. Rushing this stage will make the beef tough and chewy.
Remember to taste through out the cooking time and adjust seasonings to your taste. As you add in vegetables you will find it necessary to adjust for seasoning. It is better to use less at first and add in as you go, remembering that in cooking, you can add it in but you can't take it out.
If using frozen vegetables add them at this stage as I did in the video. (NOTE* when I am adding frozen vegetables I temporarily turn my burner to medium high to accommodate the frozen vegetables. Only for a minute or two, I then turn it back down to a low simmer. Don't forget and walk away with the burner not adjusted back down. When simmering, there is no need to stand over it, simply set a timer and check on it about every fifteen minutes and give it a stir.
Add in the tomatoes. After approximately 20 minutes I add in the potatoes and the barley. Check in another 20 minutes. It may need longer. Don't forget to adjust your seasonings as needed. The soup is done when the vegetables are tender. Different times for different pots. No worries.
Serve with a nice crusty bread, garlic bread or of course crackers. Stays good in the refrigerator for up to 4 days. Enjoy!