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On a chilly evening nothing hits the spot quite like my Vegetable Beef Soup with Orzo. I've spent years perfecting this recipe and it's become our family's ultimate comfort food. The tender beef chunks and little orzo pasta swimming in that rich savory broth just make everything feel cozy and right. It's one of those recipes that fills the whole house with the most amazing aroma.
What Makes This Recipe Special
The magic happens when you take the time to really sear that beef until it gets that beautiful brown crust. I learned this trick from my grandmother those browned bits at the bottom of the pot are pure gold. When you deglaze with broth all those rich flavors blend into the most incredible base. Fire roasted tomatoes are my secret weapon here they add this subtle smokiness that everyone notices but can't quite place.
Everything You Need
- Stew Beef: 1 ½ pounds, pre-sliced or cut into chunks, for a tender and hearty protein base.
- Vegetables: Onion, carrot, celery, and fresh spinach for a medley of textures and flavors.
- Tomatoes: Crushed and diced, with fire-roasted for added depth.
- Orzo: 1/2 cup, providing a hearty pasta element without overwhelming the broth.
- Broth: Beef broth as the base, enriched with deglazed fond from the seared beef.
- Garlic and Herbs: Freshly minced garlic, oregano, basil, thyme, and bay leaves for aromatic seasoning.
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Let's Get Cooking
- Prepare the Beef
- Season 1 ½ pounds of stew beef with 1 ½ teaspoons of kosher salt and pepper. Heat oil in a pot over medium-high heat, sear the beef on all sides until browned, then remove to a plate.
- Sauté the Vegetables
- In the same pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, cooking for 6 minutes. Add minced garlic and cook for 1 minute more.
- Deglaze the Pot
- Pour a small amount of beef broth into the pot, scraping the bottom to lift flavorful bits into the broth.
- Simmer the Soup
- Add the remaining broth, crushed and diced tomatoes, herbs, and the seared beef. Cover partially and simmer for 45-60 minutes.
- Add Orzo and Spinach
- Bring to a boil, add 1/2 cup of orzo, and cook until tender, about 10 minutes. Stir in spinach until wilted, then serve hot.
My Kitchen Secrets
A stainless steel pot is your best friend here it creates the perfect surface for getting that golden brown sear on the beef. Don't skimp on seasoning the meat before searing and keep an eye on that orzo it likes to stick if you're not stirring regularly. That full 45 minute simmer might seem long but trust me it's worth every minute.
Make It a Meal
We love finishing each bowl with a shower of freshly grated Pecorino Romano it melts into the hot broth creating these lovely creamy streaks. Don't forget some crusty bread for soaking up every last drop of that amazing broth. A simple green salad on the side makes it feel like a restaurant meal.
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Keep It Fresh
This soup actually gets better after a day in the fridge when all those flavors have had time to mingle. It'll keep beautifully for about 3 days and freezes like a dream. Just reheat it gently on the stovetop adding a splash of broth if needed to bring it back to the perfect consistency.
Common Questions Answered
The number one question I get is about simmering time really let it go for that full 45 minutes the flavors just keep getting better. And yes definitely stir that orzo frequently while it cooks nobody likes clumpy pasta. Just sweep the bottom of the pot as you stir to keep everything moving.
Why You'll Keep Making This
This soup hits all the right notes rich broth tender beef perfectly cooked veggies and that lovely orzo that makes it extra satisfying. It's become my go to for everything from casual family dinners to meal prep for busy weeks. Every time I make it someone asks for the recipe.
Make It Your Own
The beauty of this soup is how flexible it is. Sometimes I swap in kale for the spinach when I want something heartier or toss in sweet potatoes for extra comfort. My kids love when I add corn or peas and honestly any veggie from your crisper drawer will probably work beautifully in here.
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Frequently Asked Questions
- → What's the best beef to use?
- Pre-cut stew beef or chuck roast with good marbling cut into 1-inch chunks works best.
- → Can I add other vegetables?
- Yes, add corn, peas, or potato chunks. If frozen, add near end of cooking to prevent mushiness.
- → How long does it keep?
- Keeps 3 days refrigerated or several months frozen in airtight containers.
- → Why stir the orzo frequently?
- Stirring prevents orzo from clumping together or sticking to pot bottom during cooking.
- → What pot works best?
- Stainless steel pot best develops flavor from fond. If using non-stick, avoid metal utensils.