Beef and tomatoes really bring out the best parts of each other, especially that rich, savory flavor with just a hint of sweetness in the background. Together, they’re perfect for a comforting, savory soup, especially when you add some fresh herbs, vegetables, and homemade beef stock. If winter is giving you one last blast of chilly weather, try this as a way to warm up and beat the last of the cold.
Stewing meat is a very affordable way to eat a little more beef – if you’re struggling to justify steak or other pricey cuts in the grocery budget, this is one option for lowering that bill a little (and as a time-saving bonus, you can often get stewing meat pre-chopped, so you don’t even have to cut it). The cook time for the soup is a little extended, but it doesn’t actually require much active effort on your part; just put it on the stove, cover it up and let it bubble away.
If you use pre-chopped stewing meat and canned tomatoes, this soup comes together really fast, and it’s great to have in the fridge for an easy lunch or dinner. Or just freeze it for an emergency; then you’ll always have something to pull out when comfort food is on the menu.
Beef, Tomato And Red Bell Pepper Soup Recipe
Add to Meal Plan
- 1.5 lbs beef stewing meat, cut into cubes;
- 3 cups diced tomatoes;
- 3 red bell peppers, diced;
- 2 carrots, diced;
- 1 onion, diced;
- 2 garlic cloves, minced;
- 1/2 tbsp. paprika;
- 1/2 tbsp. fresh rosemary, minced;
- 6 cups beef stock;
- Cooking fat;
- Sea salt and freshly ground black pepper;
- Melt some cooking fat in a large saucepan over medium-high heat.
- Season the beef cubes to taste with sea salt and freshly ground black pepper.
- Brown the beef cubes for 1 to 2 minutes per side.
- Add the carrots, garlic, and onion, and cook for 1 to 2 minutes, stirring frequently.
- Add all the remaining ingredients. Bring to a boil, and lower the heat to a simmer.
- Cover and let simmer on low heat for 30 to 35 minutes.
- Adjust the seasoning before serving.