Beef Vegetable Soup


"I usually cook off the cuff, and don't measure or write down what I put in various dishes. The first time I tried this, my wife and kids told me I needed to make it again. So the second time, I doled out the amount of the ingredients onto a plate, and then measured. It's still not the SAME as the first time, but they all loved it."
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3 1/2 hrs servings
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  1. 1. Put tomato sauce, beer, beef broth, steak sauce, green beans, corn (liquid and all for both beans and corn), and all spices/herbs in a large pot over low/medium heat.
  2. 2. Cut roast into bite sized pieces.
  3. 3. Coat the bottom of a skillet with oil.
  4. 4. Over high heat, brown the beef (Small batches, just enough to cover the bottom of the pan. Don't try to do it all at once.) 3-4 minutes, stirring constantly. Don't overcook it. You're just trying to sear it, not fully cook it. As each batch is finished, empty the skillet into the pot. Don't drain it, skim it, etc. Dump it oil, liquid, and all into the pot.
  5. 5. Cut the vegetables into large chunks. Don't try to go small or they'll turn to mush while the soup cooks. Add all to the pot.
  6. 6. Turn heat up to high until soup just comes to a low boil. Reduce heat to low, cover pot loosely, and simmer 3 hours or so, at least until vegetables are tender. The longer you let it cook, the more all the flavors mingle.


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