Beef Vegetable Soup

More work than crockpot pot roast but it has more vegetables, and you can freeze some of the soup base for later batches. If you don't like one of the spices just leave it out. I usually put in potatoes, carrots, green beans, corn, and lima beans but sometimes I'll try different vegetables such as sweet potatoes, edamame, spinach, black eyed peas, tomatoes, cabbage, etc.

2-3 pounds beef eye of round cut in big cubes (1" - 2")

1 medium onion, diced

2 shallots, diced

1 stalk celery, diced

3 cloves garlic, crushed

2 Tbsp chili powder

1 tsp oregano

1 tsp cumin

1/2 tsp rosemary

1/2 tsp celery seed

1 tsp Lawry's seasoned salt

1 box beef stock (32 oz)

1 can tomato paste

potatoes, cut into bite size pieces

carrots, sliced

green beans (I just use a can or two)

frozen corn (half a bag or more, to taste)

frozen lima beans (half a bag or more, to taste)

extra beef stock

Lawry's seasoned salt to taste

black pepper to taste

Dry the meat with a paper towel (it won't brown if you don't). In a large skillet, heat 4 Tbsp vegetable oil until very hot. Add the meat in small amounts and cook until browned on the outside. Don't crowd the pan or the meat won't brown. Transfer the browned meat to a big soup pot. 

Turn the heat down a little, add 2 Tbsp oil to the skillet, and cook the onion, shallots, and celery until soft and starting to brown. Add the beef stock, the garlic, the spices, and the tomato paste and stir to mix. If you don't like one or more of the spices, just leave it out. Add all of this to the pot with the meat, and simmer for about 2 hours or until the meat is tender.

If I'm freezing some for later this is the point where I'd take some out and freeze it. The meat and broth hold up very well in the freezer, whereas the texture of the veggies might change (potatoes tend to get mealy when frozen, for example). Later I'll thaw it and proceed with the recipe below. A 4-cup container of soup base + 1 can beef broth + 1 can water + vegetables is enough for two people and probably some extra for lunch.

Once the meat is tender, you can add the vegetables. I just add veggies until it looks the way I want it to. If there's not enough liquid, which there probably won't be, add water or beef stock. Cook until the vegetables are done, about 30-45 minutes. Add seasoned salt (or regular salt) and black pepper to taste.