Serve with buttery rolls, cornbread, or a side salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in freezer-safe containers for up to 3 months. Reheat on the stovetop or in the microwave.
Variations
Barley Boost: Add ½ cup pearl barley when simmering for a heartier soup.
Spicy Kick: Stir in ½ teaspoon crushed red pepper or a dash of hot sauce.
Low-Carb: Skip the potatoes and add zucchini or cauliflower instead.
Slow Cooker: Brown beef and aromatics first, then add all ingredients to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
FAQ
1. Can I use ground beef instead of stew meat?
Yes, brown 1 lb ground beef and drain excess fat before adding the broth and vegetables.
2. Do I need fresh vegetables?
Not at all — frozen or canned vegetables work perfectly and make the recipe quicker.
3. How can I thicken the soup?
Mash a few of the cooked potatoes in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
4. What cut of beef works best?
Stew meat, chuck roast, or even leftover roast beef all work well because they become tender after slow cooking.
