Description
A warm, hearty soup filled with tender beef and a medley of fresh vegetables, simmered in a rich broth for a comforting meal perfect for cold days and family gatherings. No pork or alcohol used—fully halal compliant.
Ingredients
Beef stew meat (chuck roast or similar)
2 tablespoons olive oil or vegetable oil
1 large yellow onion, chopped
3–4 medium carrots, peeled and sliced
3–4 celery stalks, diced
3–4 medium potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup corn kernels (fresh, frozen, or canned, about 500g if canned)
2 tablespoons tomato paste or 1 can peeled tomatoes (28 ounces)
2 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme or fresh parsley
Salt and pepper
Instructions
Heat oil in a large pot over medium-high heat
Brown beef cubes in batches until browned; remove and set aside
Cook chopped onion in the same pot until softened
Add carrots, celery, and potatoes; sauté for 5 minutes
Stir in garlic and tomato paste, cooking 2 minutes
Add beef back to the pot and pour in beef or vegetable broth to cover ingredients by 1 inch
Bring to a boil, then reduce heat to a simmer
Add potatoes, carrots, celery, bay leaves, and thyme; simmer for 1.5 hours
Finally, add green beans and corn during the last 30 minutes of cooking
Adjust seasoning with salt and pepper
Serve hot with crusty bread
Notes
If using frozen corn or green beans, add them during the last 20 minutes of cooking
Substitute canned tomatoes for tomato paste (adjust quantities)
Use vegetable broth for a meat-free option
Store leftovers in an airtight container in the fridge for up to 5 days
- Prep Time: 30
- Cook Time: 90
- Category: Soups
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (8 oz broth with 3–4 oz beef and veggies)
- Calories: 350
- Sugar: 3g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg