The heartiest most comforting and healthy vegetable beef stew soup. This soup is my go-to soup for the cooler winter months and it really feels like home.

Beef stew soup by the modern nonna beef stew soup

This soup is my go-to soup for the cooler months. It feels like “home” in a bowl.
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Prep Time 10 mins
Cook Time 2 hrs
Servings 3


  • 2-3 tablespoons avocado oil
  • small pack stewing beef 0.400 kg
  • salt and pepper to taste
  • 1 finely diced onion
  • 2 finely diced celery ribs
  • 4 garlic cloves
  • 2 cups plain tomato sauce
  • 1 teaspoon italian seasoning
  • 4 cups beef broth
  • 3 cups filtered water
  • 1 bay leaf
  • 4 small diced potatoes
  • 2 diced carrots
  • 2 cups of frozen peas
  • parsley for garnish


  • In a pot on the stove on medium-high heat add the oil and make sure it gets hot. Add the beef stew pieces and make sure they sizzle as they hit the oil without overcrowding the pot.
  • We want a nice caramelization on each side for extra flavour. Season the meat with salt and pepper on each side and once it’s browned remove it and set aside.
  • Reduce the heat to medium-low and In the same pot add the onions, celery and stir. Add the garlic and stir. Pour a tiny splash of water or stock to deglaze the pot and add in the tomato sauce and italian seasoning.
  • You can now add the meat back in and pour over the beef broth and water. Add a bay leaf, let it come to a boil, reduce the heat to low and partially cover it and let it go for 1.5 hours.
  • After 1.5 hours add the potatoes and carrots and cook for another  20 minutes.
  • Add the frozen peas and parsley the last 5 minutes, take it off the heat and enjoy.
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