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A deeply flavorful and hearty soup with tender chunks of beef, potatoes, carrots, and peas, all simmered in a rich, savory broth. This comforting one-pot meal is perfect for a chilly day and is sure to become a family favorite.
For 8 servings
Prepare and sear the beef
Sauté the aromatics
Deglaze and build the broth
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A deeply flavorful and hearty soup with tender chunks of beef, potatoes, carrots, and peas, all simmered in a rich, savory broth. This comforting one-pot meal is perfect for a chilly day and is sure to become a family favorite.
This american recipe takes 110 minutes to prepare and yields 8 servings. At 303.24 calories per serving with 24.35g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Simmer the soup
Add final vegetables and serve
Use a gluten-free all-purpose flour blend for coating the beef and ensure your Worcestershire sauce is certified gluten-free.
Omit the potatoes and corn. Increase the amount of celery and add other low-carb vegetables like green beans or cauliflower florets.
Use pre-cut stew meat and a mirepoix mix to save on prep time. For faster cooking, use a pressure cooker for 25-30 minutes on high pressure.
Trim all visible fat from the beef before searing and use low-sodium beef broth to control the sodium content.
Beef is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The variety of vegetables provides essential vitamins like A and C, while beef offers important minerals like iron and zinc, which support the immune system and energy levels.
Vegetables like carrots, celery, and peas contribute dietary fiber, which aids in digestion and promotes a healthy gut.
The broth-based nature of the soup helps with hydration, while its warmth and hearty ingredients provide a sense of comfort and satisfaction.
Yes, it can be very healthy. It's packed with protein from the beef and loaded with vitamins, minerals, and fiber from the variety of vegetables. Using a lean cut of beef and low-sodium broth makes it even healthier.
A generous bowl of this soup (about 1.5 to 2 cups) typically contains around 350-450 calories, making it a satisfying and balanced meal.
Absolutely! Sear the beef and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the peas and corn during the last 30 minutes.
Beef chuck is ideal because its connective tissue breaks down during the long, slow cooking process, resulting in incredibly tender meat. Other good options include bottom round or brisket.
Stored in an airtight container, the soup will last for 3-4 days in the refrigerator. It also freezes beautifully for up to 3 months.