This is a flavorful hearty soup, but also very easy to make because you can easily use frozen vegetables instead of preparing everything raw. This also means you can make a “tastes like you cooked it all day” in half the time and get it on the table for supper quickly. Did you know that South Carolina has many resources available for buying only grass fed beef? If you'd like to know more about organic and grass fed South Carolina produce and beef products be sure to check the *link at the bottom of this article.
Makes 6 - 8 or more servings
2 pounds stewing beef (pre-cut into cubes) buy more or cut smaller for a larger crowd
1 box of beef broth
2 teaspoons salt
1 can tomatoes crushed/pureed
1 14 1/2-ounce can diced tomatoes
1 bag frozen mixed vegetables
1/2 cup onions chopped
1 green bell pepper chopped into cubes
1 red bell pepper chopped into cubes
1 cup diced mushrooms
1/2 teaspoon black pepper
½ teaspoon Thyme
½ Italian seasoning
½ teaspoon garlic powder
1 envelope Lipton's beefy onion soup mix
2 -3 tablespoons of Worcestershire sauce
1- tablespoons of Soy Sauce
In a large dutch oven sized pot, add cooking oil and heat to medium high, add your stewing beef and brown thoroughly so that you get a nice carmelization on the meat. Add in onions, bell peppers, mushrooms, black pepper, salt, Thyme, Italian seasoning, garlic powder, Worcestershire sauce and Soy sauce, stir and heat until onions and veggies are soft. Add one box of Beef broth along with onion soup mix, frozen veggies and cook (you can add a cup of pasta here if you like). Simmer covered until all frozen veggies and or pasta have cooked. Before serving add in diced and crushed tomatoes and continue cooking until everything is well heated through.
This is a hearty soup and can be easily made into a beef stew by omitting frozen veggies and adding chopped carrots and potatoes. When making the beef stew version, I always add in a large can of cream of mushroom soup at the end.