Beef and Vegetable Soup with Homemade Stock

by Michelle on December 31, 2013

Where did the holiday season go? I say that every year, but I feel like this season was particularly short. We thoroughly enjoyed spending lots of time with friends and family—and even got a picture with Santa, after some coaxing. And now that I’ve hosted every major holiday in 2013, I have been taking a much needed break from the kitchen. Well, almost. I made my first rib roast this year for Christmas dinner (I used this recipe and my guests raved!) and I had a sizable rib bone and some leftover meat that I didn’t want to go to waste. I’ve always wanted to make beef stock and thanks to a blog called The Art of Manliness, I was able to find an easy stock recipe, plus a beef and veggie soup that I was able to use my leftover rib meat in. Score!

This stock couldn’t be easier. Seriously, you barely need to chop the veggies. Mine cooked down quite a bit so I only got about 5 cups. (I added water to get the 8 cups needed for the soup.) And you’ll really want to let the stock chill overnight before using it, so it’s really a two day process. But definitely worth it. And hey, if you don’t feel like making soup, go ahead and freeze the stock in one or two cup batches. I hate to throw away leftovers (but do so more often then I care to admit) so I was happy that I used all parts of our roast. It’s going to be a cold start to 2014 so this soup will definitely come in handy! Happy New Year!

Beef and Vegetable Soup with Homemade Stock (adapted from The Art of Manliness)

For the stock:

Leftover roasted rib bone

1 1/2 cups red wine

3 carrots, cut in half

3 ribs celery, cut in half

2 onions, cut in half

2 cloves garlic, peeled

3 bay leaves

3 sprigs fresh thyme

6 whole peppercorns

1 1/2 tablespoons kosher salt

12 cups water

Add rib bone into a preheated stockpot over medium heat. Sear the bone on all sides for a few minutes. Add wine, scraping up any of the browned bits from the bottom of the pan using a wooden spoon. Next, add remaining ingredients into pot and bring to a slow boil over medium-high heat. Reduce heat to low and simmer, uncovered for 3 hours, skimming off any scum that rises to the surface. Strain ingredients, discarding the vegetables and rib bone. Allow the stock to completely cool and chill overnight in the fridge. Skim the fat on the surface, discard, and use stock immediately or freeze for later use.

For the soup:

1 teaspoon extra virgin olive oil

2 pounds stew meat or leftover roast, cut into small bites

1 onion, diced

3 carrots, diced

2 cloves garlic, minced

2 cans stewed tomatoes

5 cups beef stock

3 cups water

2 cups frozen corn kernels

2 cups frozen peas

2 potatoes, diced

Preheat a Dutch oven over medium-high heat; add oil. Brown the meat, working in batches if necessary, for a few minutes on all sides. Next, add onions and carrots, and sauté until tender, 10 minutes. Add garlic, followed by the tomatoes to deglaze the pot, scraping up any of the browned bits in the pan using a wooden spoon. Add stock and water, followed by the remaining vegetables and simmer until potatoes are tender, about 30-40 minutes. Taste and adjust seasoning if necessary.

{ 4 comments… read them below or add one }

Liz December 31, 2013 at 11:01 am

Nice soup – thank you. Happy New Year to you and your family.


Michelle January 2, 2014 at 11:43 am

Happy New Year to you as well! Thank you for all of your sweet comments!


Roseanne December 31, 2013 at 6:36 pm

Your roast was simply delicious as well as the corn bread and sweet potatoes, too. Can’t wait to try this recipe. Loved spending Christmas with you. Wishing you, Johnny and Charlie a very happy and healthy New Year.
Aunt Roseanne


Michelle January 2, 2014 at 11:42 am

We love having you! Happy New Year and we hope to see you soon! xoxo


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