Old Fashioned Beef And Vegetable Soup + Instant Pot Selection

posted past Lyubomira on Dec 4, 2020

The easiest Former Fashioned Beef And Vegetable Soup recipe – chunky, hearty and delicious. Perfect for the cold atmospheric condition. Could exist made on the stove top or in the Instant Pot. A family favorite. Kid friendly.

A ladle full with Old Fashioned beef and vegetable soup

It is officially soup season and we are spending a lot of fourth dimension at home. Kids studying from dwelling house, us working from the firm. I can't complain, I just dearest spending time with my little family.

But the nearly important question is "what shall I cook today"?

I find myself using my Instant Pot more often. I brand a lot of soups. A unlike soup almost every weekday. My son loves to have his favorite soups hot, right after I've finished cooking them.

Leek and potato, lentil potato soup to Bulgarian white edible bean soup, there are a lot of different soup recipes you can find in my recipe index.

When a reader requested that I share my recipe for a great soup – Old Fashioned Beefiness And Vegetable Soup – I was thrilled to do it. Non certain why I haven't done it then far.

Old fashioned Vegetable Beef Soup

This soup is somehow "forgotten". I don't run across a lot of people making it or food places offering it like I used to. Is information technology that people don't like it? I don't think and so.

A soup made with melt in your mouth beef, flavorful broth, colorful veggies and potatoes. Yous can even thicken the broth, if you'd like to. I did non do it in this recipe.

Beef and vegetable soup in a white bowl

What is the best cut of beef to use for old fashioned beefiness and vegetable soup?

At that place are several cuts of beef that will work in the recipe. It is important, that the beef is cooked to go "tender".

  • Stew meat is ofttimes used. You can brown it before yous add information technology to the soup.
  • Flank steak is another skilful option. Cut into thin strips and dark-brown. Then use in the soup.
  • Beef chuck (aka Poor Man'due south Ribeye) is a good selection for soups similar this one. It is very flavorful, only is takes a long time to cook. Makes a great choice, if you make up one's mind to make the soup in the Instant Pot of Slow cooker.
  • Crosscut beef shank basic with the meat on – this is what I've been using in a lot of beef soups lately. Yous melt the meat with the os, then it gets tender at the aforementioned fourth dimension as you make your soup goop. The best pick in my opinion, only I understand that non everyone has access to this meat at all times. This cut of meat is pricy. I've found a local butcher that sometimes offers information technology with the bone cut vertically through the eye for less money (since information technology is not that eye catching and can't be used for dishes like "Oso Buco".
  • Boneless beef shank (The beefiness shank is the leg portion of a steer or heifer). Just ad the os in beef shank, this cut volition create a flavorful soup (not as flavorful though), but is will crave extra cooking time.
  • Ground beefiness – not my favorite pick, since the soup tasted better with larger chunks of meat, not crumbled beef. The soup volition cook even faster, if y'all determine to use ground beef.

What vegetables to apply?

Well-nigh of the time the soup is made with frozen vegetables. You can either defrost them or use frozen. Since the soup is cooked slowly, the vegetables take the time to defrost and cook.

The most common veggies used are:

  • carrots
  • peas
  • green beans
  • potatoes
  • tomatoes – canned
  • celery
  • onions

You can fifty-fifty add mushrooms, cabbage, rutabaga, celery or corn to the soup.

Stove top pick:

If using bone in meat (like crosscut beefiness shank with the meat on) – sear on both sides in a Dutch oven for two minutes.

Add water to cover the meat and bring to a boil. Simmer for 30 minutes. Remove the meat with the bones and separate them. Shred or cut the meat. Strain the stock.

If using beefiness stew meat – sear for iv-5 minutes in some oil until the meat is browned on all sides.

Ground beef choice – cook ground beef in some oil for 4-5 minutes, crumbling and stirring frequently, until no longer pinkish.

Add oil to the pot.

Cook the onions for ii minutes.

Add the rest of the vegetables, love apple sauce, beef stock (bootleg or shop bought). Yous can use beefiness bullion of you'd like.

Add seasoning, Bay leaf and the meat.

Simmer for 15-20 minutes, until the vegetables are cooked, stirring occasionally.

Discard the Bay foliage.

Season with more salt and pepper if necessary, Top with chopped fresh parsley.

Beef and potato soup in a bowl with a spoon

How to make beef and vegetable soup in the instant pot

If using beef with the bones on (like crosscut beefiness shank, add it to the Instant Pot. Meridian with the vegetables, tomato sauce, stock and seasoning.

Melt for 20 minutes on manual loftier pressure + natural release for 15 minutes. Then y'all can release the rest of the pressure level manually.

Remove the meat, discard the bones and shred the meat. Return to the pot.

Slow cooker selection

This soup cooking choice depends on the kind of meat used.

Dearest the meat in a skillet, until no longer pink.

Add together to the Irksome Cooker. Add the vegetables, tomato plant sauce, stock and seasoning. Cook for 2-iii hours on low. Check for doneness, cook longer if needed.

Can you freeze this soup

This hearty soup is great for freezing and meal planning. Yous can keep information technology in the refrigerator for up to iii days or freeze in air tight containers for upwardly to 2 months.

Defrost in the fridge, at room temperature or in the microwave.

More Soup recipes:

  • Keto Cabbage Soup
  • Instant Pot Chicken Soup
  • Zucchini Soup Recipe

Servings: 6

The easiest Erstwhile Fashioned Beef And Vegetable Soup recipe - comforting, chunky and delicious. Perfect for the common cold weather. Could be made on the stove top or in the Instant Pot. A family favorite. Kid friendly.

  • iii lb beef chuck or flank steak * — or beef shank
  • 3 tbsp vegetable oil
  • 1 tsp common salt
  • ane/ii tsp pepper
  • 2 cups beefiness broth
  • 1 bay leafage
  • ane/2 cup chopped onion
  • 1 cup peas
  • one loving cup diced carrots
  • one loving cup green beans
  • iii garlic cloves
  • i cup tomato sauce
  • 1 tsp thyme
  • 1 lb 500 grams potatoes, chopped
  • 2 celery stalks — sliced
  • 6 cups beef broth — may use the left over from the beef chuck
  • 2 tsp Worchestershire sauce — optional
  • 1/ii tsp black pepper
  • Table salt to taste — the stock is salty

  1. Season he beef with salt and pepper.

  2. Sear for iii minutes per side, then cook in the Instant Pot for fifteen minutes on manual high pressure level with 2 cups of beef stock and i bay leaf. Natural release for 10 minutes. Then shred with forks, or chop into pieces.

  3. Heat 2 tbsp vegetable oil in a pot (or Dutch oven).

  4. Add the onion, cook for 2 minutes. Add the garlic and cook for 1 more minute.

  5. Add together the carrot, peas, potatoes, dark-green beans, love apple sauce, common salt, pepper, thyme and stock. Bring to a eddy and simmer for 20 minutes, until the vegetables are tender.

  6. Add the meat and Worchestershire sauce and melt for boosted xx-thirty minutes, until vegetables and meat are tender. Season with more salt if needed.

Course: Soup

Cuisine: American

Keyword: beefiness and vegetable soup

Diet Information

Calories: 769, Fat: 53g, Saturated Fatty: 23g, Cholesterol: 161mg, Sodium: 1987mg, Potassium: 1446mg, Carbohydrates: 25g, Fiber: 5g, Carbohydrate: 6g, Protein: 47g, Vitamin A: 4052%, Vitamin C: 33%, Calcium: 102%, Atomic number 26: 7%