Chunky Beef and Vegetable Soup with Chutney


Chunky Beef and Vegetable Soup with Chutney

Yield 4 servings

This hearty and satisfying soup packed with vegetables, beans, and beef is topped with Maazah Chutney for a fresh, bright flavor.


  • 2 Tablespoons. olive oil
  • 1½ lbs beef stew meat, arm (or other) roast, or steak, cut into ½-inch pieces
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 medium onion, chopped
  • 2 teaspoons original GRLK sauce
  • ½ cup red wine or beef broth
  • 5 cups beef broth
  • ½ cup North Bay Trading Co. Bean and Vegetable dry soup mix (found in the bulk aisle)
  • Maazah Chutney for serving


In a 4-quart Dutch oven, heat 1 Tablespoon olive oil over medium-high heat. Sprinkle beef with salt and pepper. Cook beef about 5 minutes, stirring occasionally until browned; drain. Set beef aside.

In the same Dutch oven, heat the remaining 1 Tablespoon olive oil over medium heat. Add onions; cook and stir until onions are tender. Add garlic spread and cook an additional 1 minute.

Add the wine, stirring to loosen browned bits from bottom of the pan. Stir in broth and dry soup mix. Bring mixture to a boil and cook 5 minutes. Reduce heat to medium-low; add in reserved beef. Cover and cook 2 to 2½ hours or until the beans are tender.

Serve with Maazah Chutney spooned over the top.