Serving: Ideal with crusty bread, cornbread, or a dollop of sour cream.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

Variations

Spicy Version: Add diced jalapeños or a pinch of cayenne pepper.

Vegetable Boost: Include zucchini, corn, or green beans for extra nutrition.

Slow Cooker: Brown beef and sauté veggies, then transfer to a slow cooker. Cook on low for 6–8 hours.

FAQ

Q: Can I use ground beef instead of stew meat?
A: Yes, ground beef works well and cooks faster. Brown thoroughly before adding vegetables.

Q: Can this be made gluten-free?
A: Yes, just ensure your beef broth and other ingredients are labeled gluten-free.

Q: How can I thicken the soup?
A: Mash a few beans in the soup or add a small slurry of cornstarch and water.