Homemade Vegetable Soup(Or Just Good Stew Beef)
A hearty, flavorful vegetable or beef stew perfect for comforting meals, featuring tender beef, robust flavors, and versatile ingredients suited for pressure cooking.
Ingredients
Instructions
- Note: This recipe is to be cooked in a pressure cooker, 2, 4, or 6-quart size.
- Prepare the chuck roast by cutting it into suitable pieces if desired.
- In a bowl, combine vinegar, sugar, salt, and pepper to create a marinade or seasoning mixture.
- Place the beef in the pressure cooker and add the vinegar mixture.
- Add boiling water to cover the ingredients as needed.
- Secure the lid on the pressure cooker and cook according to the manufacturer's instructions, typically 30-45 minutes depending on the size of the beef pieces and pressure cooker size.
- Once cooked, release the pressure safely, and serve hot.
Tips & Substitutions
For enhanced flavor, marinate the beef overnight in the vinegar mixture. If you prefer a thicker stew, add a cornstarch slurry towards the end of cooking. Substitute the chuck roast with a brisket or round roast for a different taste. Consider adding root vegetables like carrots or potatoes for added nutrition and heartiness.
Serving Suggestions
Serve this hearty soup hot, garnished with fresh herbs like parsley or thyme for a pop of color. It pairs beautifully with Swedish Rye Bread(For Bread Machine) for a complete meal. For a side dish, consider serving it with a light salad or some crusty bread to soak up the delicious broth.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the soup in a pot over medium heat, adding a splash of water or broth if needed, and warm until heated through. You can also microwave individual portions in a covered dish for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Vegetable Soup(Or Just Good Stew Beef) contains roughly 211 calories, with 2g protein, 41g carbohydrates, and 0g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 541mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen beef for this recipe?
Yes, you can use frozen beef, but it is recommended to thaw it first for even cooking. If using frozen, increase the cooking time by about 10-15 minutes. Ensure the beef reaches a safe internal temperature before serving.
What can I add to make the soup more nutritious?
You can add a variety of vegetables such as carrots, celery, or green beans. Additionally, incorporating beans or lentils can boost the protein content. For a vegan option, replace the beef with mushrooms or tofu and use vegetable broth instead.
Can I make this recipe in a slow cooker?
Absolutely! To make this soup in a slow cooker, brown the beef first, then combine all the ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).