So, Casey, dish! Gimme the short list, I'm terrible at Beef Soups.
Well, I will try.
I was most certainly drunk the first time I made my beef and veggie soup. I know I spent way too much on the ingredients.
I know that I use beef stew meat from Kroger, which is basically scraps of whatever beef they cut up that day. I am going to give them the benefit of the doubt that none of the scraps ever fell on the floor.
I cut the meat up into small pieces -- big pieces of cheap meat don't make good soup, from my experience.
I brown it first. Do not skip this step. That is where a lot of flavor comes from. I use a cast iron Dutch Oven.
My first veggies are generally the "trinity," or cajun Mirepoix, which I sauté in the beef browning fat and some added oil, as needed. Once I get the trinity where I want it, I use one or two of those little bottles of Gallo cabernet sauvignon (or equivalent cheap but drinkable wines). I use a little at first to de glaze the bottom of the DO, and then add the rest.
Then I dump in the browned meat, I also add some stock to cover everything. Beef or chicken stock seems to work equally as well, believe it or not. I then toss in my diced potatoes. I like reds, because they are waxier. Russets work, too, and give a thicker broth. Again, this is "seat of the pants" cooking. Waxier potatoes seem to take a long cook better. You can also throw in carrots, if you like them -- I don't.
I let it simmer for a few hours to break down the meat in the cast-iron DO.
Tender veggies like corn and peas, I save until the end of the cook. Maybe fifteen minutes from serving.
As for seasonings. Salt pepper and garlic are key. I also tie up a bundle of rosemary and thyme and remove it at the end of the cook. Why? Because I have it growing in my yard, and I think it tastes good. You can go your own way with spices and herbs.
Good luck! This "recipe" comes "as-is, no guaranty."
I really think that the most important thing is to brown the beef, and make good use of the fond left behind.
CD