Lunch · 40 min · american

Hearty Beef and Vegetable Soup

✓ USDA-verified nutrition data

Ingredients

• 6 oz Stew beef
• 1 cup Turnips
• 2 Carrots
• 1 cup Green beans
• 3 cups Beef broth
• 1 tbsp Tomato paste

Steps

1. Pat the stew beef dry with paper towels and season generously with salt and pepper. Heat a heavy pot or Dutch oven over medium-high heat with a drizzle of oil until shimmering.
2. Sear the beef in a single layer, undisturbed, for 3-4 minutes per side until deeply browned. Work in batches if needed — crowding steams the meat instead of browning it — then transfer to a plate.
3. Stir the tomato paste into the pot and cook 1 minute until it darkens to a brick red; this wakes up its sweetness. Pour in the beef broth, scraping up all the browned bits from the bottom.
4. Return the beef to the pot, bring to a boil, then drop to a gentle simmer. Cover and cook 25 minutes.
5. Add the turnips, carrots, and green beans. Simmer uncovered 12 more minutes, until the vegetables are fork-tender and the beef yields easily.
6. Taste and adjust salt and pepper, then ladle into bowls.

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