Broths and soups should be an essential part of every meal, both because of their great taste and because they invigorate the body, and are very pleasant and beneficial. Today, there are really a lot of recipes for preparing stews and soups, but the ones with meat are still the most popular.
Beef stew, as well as beef soup, are favorites of many. They have a full, strong flavor, so sometimes just a plate of beef broth is enough for you.
If you are still thinking about what to have for lunch, then we highly recommend beef stew or soup. They are an excellent choice, especially during cold days, when you need to warm up and provide your body with plenty of minerals and vitamins.
In the rest of the text, find out how to prepare a delicious beef broth or soup, we have selected several recipes that, according to our taste, are really excellent!
How to make beef stew?
It’s very simple, and all you need is to follow the recipes that we have selected, considering that they are very tasty and at the same time easy, so you can prepare them even when you don’t have much time in the kitchen. The difference between soup and broth is that broth is made with a splash, so it has a slightly stronger taste, is thicker and is sometimes a sufficient meal.
Beef stew with potatoes
Ingredients:
- 500 grams of beef
- 1 kilogram of potatoes
- 1 head of onion
- 2-3 cloves of garlic
- 1 carrot
- 1 red pepper
- 2 spoons of flour
- 2 tablespoons of allspice
- 100 milliliters of oil
- Salt and spices to taste (pepper, vegeta, bay leaf…)
Preparation:
Cut the beef into cubes, it is better if they are smaller so that they cook faster. Cut the onion and carrot into cubes as well, then fry them in a suitable pan with a little oil. As soon as the onion releases its fragrance, add the meat to the pan and simmer over low heat, stirring occasionally.
In the meantime, peel the potatoes and also cut them into cubes. When the meat changes color and is lightly browned, add the potatoes. Stir now for 1-2 minutes continuously, and then pour water into the pan.
Let the broth simmer slowly at a moderate temperature. While the broth is simmering, cut the pepper into cubes or sticks, and finely chop or mash the garlic. Somewhere halfway through cooking, add pepper and onion, then let everything continue to simmer together.
The broth is ready when the potatoes are soft, and then it’s time for the sauce and spices. Heat the rest of the oil in a pan, then add the flour and stir constantly to fry it slightly. Immediately after that, add the allspice and also stir constantly, so that it does not burn and that it does not thicken too much.
Therefore, it is necessary for the spray to be liquid, so that you can pour it nicely into the broth. Pour it in a thin stream, constantly stirring the broth, so that everything is evened out immediately. Finally, add spices to taste, and we recommend the ones listed above. Stir, then turn off the stove.
Leave the pot on the hot stove to simmer until the stove cools down, then serve the soup hot.
Beef stew with vegetables
Ingredients:
- 200 grams of beef
- 2 heads of onion
- 4 carrots
- 1 parsnip
- 1 potato
- 1 zucchini
- 100 grams of peas
- 1 soup cube
- 50 milliliters of oil
- 1 glass of sour cream
- Salt and spices to taste (pepper, vegeta, bay leaf, parsley…)
Preparation:
Cut the onion into small pieces, first peel the carrots, parsnips, potatoes and zucchini and then cut them into smaller cubes. Pour a little oil in a suitable pan, then add the vegetables and start stewing. Stir from time to time so that it does not burn, and it is necessary for the vegetables to soften slightly, and for the onion to emit a nice fragrance.
After that, take the vegetables out of the pan and blend them for a short time, or grind them with the help of a stick mixer. It is necessary to make a fine, uniform slurry.
Then return the porridge to the pot, then add the peas and meat, previously cut into cubes as well. Stir, then add 2 liters of water and a soup cube, then let the broth simmer slowly at a moderate temperature.
After about half an hour, check how the stew is progressing, the meat should be soft, as well as the vegetables. If so, it’s time to add the spices. We recommend the ones we’ve listed, and you can certainly use some to your taste.
Now it goes and splashes. Mix the sour cream with a ladleful of broth, then add to the broth and stir. Let the broth steep for a few more minutes, then serve.
*Veal stew with sour cream is very tasty, but you can make a classic sprinkle of flour and allspice. Personally, we like sour cream better in this combination, and you can try both variants.
Beef stew with zucchini
Ingredients:
- 500 grams of beef
- 2 large zucchini
- 1 head of onion
- 3 cloves of garlic
- 2 tablespoons of oil
- 1 spoon of flour
- 1 spoon of allspice
- Salt and spices to taste (vegetables, bay leaves…)
Preparation:
Cut the meat into cubes, the onion into small pieces, and the zucchini into cubes as well. First, in a suitable pan, pour a little oil and then add the onion and meat. Simmer over moderate heat until the onions are fragrant and the meat changes color. The meat does not have to be fried all the way, because it will be cooked later.
Then add the zucchini, mix, then pour water. Depending on whether you like a thicker or thinner broth, add about 1 liter of water. Leave the broth to simmer at a moderate temperature.
After about half an hour, it should be done, maybe faster if your stove is stronger. Check that the meat is tender enough, and the zucchini certainly is. Then add the spices and mix.
Now it’s time to spray. Fry a spoonful of flour in 2 tablespoons of oil, then add a spoonful of allspice. Add the sauce to the broth and stir to combine. At the very end, add the crushed garlic, then let the stew simmer for a few more minutes. Remove from the heat and then serve while it is warm.
Beef stew with minced meat
Ingredients:
- 300 grams of ground beef
- 1 head of onion
- 1 carrot
- 1 parsnip
- 1 egg
- 2 spoons of semolina
- 1 glass of sour cream
- Salt and spices to taste (vegetables, parsley…)
Preparation:
Finely chop the onion, carrot and parsnip, then place in a suitable pan and add a little oil. At a moderate temperature, first saute the vegetables, then add the minced meat, then saute everything together for a few minutes.
When the meat changes color and the vegetables smell nice, add a teaspoon of salt and water, then let the broth continue to cook slowly.
After the specified time, check whether the broth is ready, which usually happens after half an hour. If it is ready, prepare the sauce.
Beat the egg, then add semolina and sour cream, mix, then add 200ml of cold water, and mix again to combine. Add the pepper to the broth, and immediately add the spices to taste. Mix everything well, then let the broth simmer for a few more minutes.
You can add a little lemon juice to taste, and serve the broth while it is warm.
How to make beef soup?
Also, very simple. Maybe even easier than a soup, because there is no sizzle, and it usually doesn’t cook as long, because the soup contains some basic ingredients. At the same time, there is no stewing of meat and vegetables, because everything is cooked. Many consider soup to be a healthier variant, but precisely because of its mild taste, it cannot be a sufficient meal, so it is served before the main meal.
Veal soup with vegetables
Ingredients:
- 600 grams of beef
- 1 head of onion
- 3 cloves of garlic
- 1 carrot
- 1 parsnip
- 1 parsley root
- 2 handfuls of noodles
- Salt and spices to taste
Preparation:
Cut the veal into medium-sized cubes and boil in a liter of water. When the meat is soft, take it out of the water and chop it as small as possible.
Clean the vegetables and cut them into cubes, then pour them into a suitable pot, and now pour 1.5 liters of water. Let the vegetables cook at a moderate temperature. When the vegetables are soft, add the noodles and meat to the pan, then continue to cook everything together for a few more minutes, so that the noodles are also soft.
At the end, add spices to taste, and we recommend salt and vegetables, then mix. Remove the pan from the heat and serve the soup while it is still warm.
Beef soup with dumplings
Ingredients:
- 200 grams of beef
- 1 head of onion
- 2 cloves of garlic
- 1 parsnip
- 1 parsley root
- 1 carrot
- 1 soup cube
- Salt to taste
For dumplings
- 2 eggs
- 50 grams of semolina
- 50 milliliters of water
- 50 milliliters of oil
Preparation:
Cut the meat into small cubes, the onion as well, then sauté them in a little oil. While they are stewing on low heat, you cut parsnips and carrots into small cubes, or grate them, and finely chop the garlic and parsley.
As soon as the meat changes color and the onion releases its fragrance, add the rest of the prepared vegetables, mix, and pour water. If you want a thicker soup, then pour less water, up to a liter, and if you want a thinner soup, then pour more than a liter of water.
While the soup is slowly cooking, prepare the dumplings. It’s not an easy job, but the dumpling soup is really great. Don’t be disappointed if it doesn’t work the first time, it will surely do the second time. Just follow the recipe and learn from your mistakes if there are any.
So, mix water and oil and bring to a boil. As soon as it boils, add the semolina and stir repeatedly so that it does not burn, and so that the semolina cooks evenly. Then add the eggs and continue to mix until everything is cooked and thickened.
When the meat in the soup softens, and the vegetables as well, with the help of a spoon, lower the dumplings and continue to cook the soup for a few more minutes so that the dumplings are also cooked. We recommend that you roll smaller dumplings because they will cook better than larger ones, they tend to fall apart.
Remove the finished soup from the stove and serve while it is still warm.
… And, in the end, all you have to do is roll up your sleeves and prepare one of the delicious stews or soups. We tried to write proven, and really very tasty recipes. If you are a fan of veal, you will surely love the broth because it has a rich and creamy taste. It’s the same thing with soup, and we always recommend soups because they have a beneficial effect on our body.
Before each main course, serve the soup and you will notice how your stomach digests better, at the same time, you will not eat a lot of the main course because the soup will satiate you nicely. That is why they are always an integral part of all diets. People who are slim know that soups are their best allies.
The same applies to stews, because they are also liquid, and since they have a richer taste, sometimes a plate of stew and a piece of wholemeal bread will be enough. You will feel full, and your stomach will be calm – without bloating and a feeling of burden.
Sometimes it’s not just the taste that matters, and he’s sure when it comes to beef broth and soup, sometimes it’s also important how healthy what we eat is – with beef broth and soup, health is guaranteed!