Smoked Vegetable Beef Soup
Smoked Vegetable Beef Soup is a hearty and delicious meal filled with smoked beef stew meat, chunky vegetables and farro in a flavorful broth. A comforting and delicious dinner to try this week.
Nothing beats a big bowl of soup on a cold day, especially if it’s paired with a slice of cornbread.
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We were planning to make soup for dinner this week and decided to throw the stew meat on the grill for a few minutes while we were grilling some steaks.
It’s really easy to grill two things at once and get a jump start on dinner for the next few nights. It just takes a bit of planning.
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How to Smoke Beef Stew Meat:
- Mix dry rub together: garlic powder, smoked paprika, black pepper and kosher salt.
- Pat stew meat dry with paper towels and season with dry rub.
- Prepare a grill fire to about 300° with hickory wood if available for smoke flavor.
- Place over indirect heat on the grill on a grill pan.
- Close the lid and cook 30- 45 minutes.
- Remove from grill.
You can place smoked stew meat in a zip top bag and refrigerate up to 2 days until you are ready to make the soup.
Stew meat is generally cut into 1-2 inch pieces and it often comes from the trimmings of chuck or round cuts. It’s a budget friendly cut and is best slow cooked.
How to Make Smoked Vegetable Beef Soup:
- To make the soup, dice the potatoes, carrots, celery, onions and garlic. Set aside.
- Add 8 cups of beef broth to a soup pan and bring to a boil.
- Stir in smoked stew meat, chopped vegetables, frozen corn and farro. Lower heat slightly, continue to cook at a low boil for 30 minutes.
- Cover and cook for 1 hour, stirring occasionally.
If you grill your stew meat in advance, this soup comes together really simply. Change up the vegetables to suit your tastes or for what you have on hand.
What is farro and where can I buy it?
Farro is an ancient grain, a type of whole grain wheat. It is slightly chewy with a nutty flavor. It’s a great addition to hearty soups and stews. Bob’s Red Mill Farro is a great brand and if you don’t find it at your local market, it can be ordered from Amazon.
Store leftover soup in an airtight container, refrigerated up to 4 days. To reheat, add to a pan and cook over medium heat. Add additional broth or water if desired.
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Smoked Vegetable Beef Soup
Ingredients
- 1 ½ pounds beef stew meat
- 1 tablespoon olive oil
- 3 tablespoons brown sugar
- 1 tablespoons black pepper
- 1 tablespoon granulated garlic
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 8 cups beef broth
- 2 cups diced potatoes
- 2 cups sliced carrots
- 2 cups sliced celery
- 1 medium onion diced
- 1 cup frozen corn
- 1 cup farro
- 1 tablespoon minced garlic
Instructions
- Prepare a grill fire to 300° with hickory wood.
- Pat stew meat dry with paper towels.
- Place stew meat in a bowl and toss with olive oil.
- In a small bowl combine brown sugar, black pepper, garlic, smoked paprika and salt. Toss with stew meat until well coated.
- Place stew meat over indirect fire on a grill pan in a single layer. Close the lid and cook about 30 – 45 minutes.
- Remove from grill and set aside. Stew meat can be placed in an airtight container and refrigerated up to 2 days before preparing soup.
- Add beef broth to a large soup pot and bring to a boil.
- Add stew meat, chopped vegetables, corn and farro, stirring to combine. Lower heat slightly and continue to cook at a low boil for 30 minutes.
- Cover pan and lower heat to a simmer. Cook for one hour, stirring occasionally.
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