This vegetable beef soup is the BEST EVER! It's loaded with chunks of juicy beef that melt in your mouth, and tender, healthy veggies. This homemade soup recipe makes the ultimate comfort food.
This simple homemade vegetable soup recipe requires minimal active time, and it is sure to be on your table again and again. It has been on ours!
If you are looking for the most spectacular fall soup, this is the one.
If you are looking for the most spectacular fall soup, this is the one.
Chad has been asking (almost begging) for beef stew or hearty beef soup. When fall is upon us, my family craves comfort food, especially soup, chili, and stew.
Perfectly seared, juicy chunks of beef in a rich red wine beef broth with tender vegetables. You just can’t help but linger over every bite. It is our favorite soup of all time.
This post blows up our website all year long, as millions of people flock here to get the recipe. This is the ultimate meal in a bowl.
Making the vegetable beef soup recipe
The right cut of meat results in beef that literally falls apart as you eat it. It is perfect for this dish!It's important to brown the beef first. As a result, it adds an unbelievable caramel essence and nuttiness to the dish.
Also, it adds a depth of flavor to the soup that you can not create any other way.
The real magic happens when you deglaze the pan. I use a rich and fruity Cabernet Sauvignon. With hints of thyme and raspberry, it is a perfect pairing for vegetable beef soup.
Deglazing pulls scrumptiously browned bits up, dissolving them into the wine. It builds a fabulous flavorful base for our creation.
Then the beef stock is added, the beef is returned to the pot, and eventually, the veggies are added to the party.
The result will be the best vegetable soup you have ever eaten in your life. Scrumptious vegetables with beef that you can cut with a spoon.
It's the most dynamic soup that I have ever tasted.
The wine adds amazing rich flavor to the stock, making this the quintessential comfort food meal. Trust me, you'll never need another recipe.
With only 20 minutes of active time, I am sure this vegetable beef soup recipe will be on your menu again and again.
FREEZER FRIENDLY!
It freezes beautifully, so you can stock up your freezer before the cold weather kicks in.
MEAT
FREEZER FRIENDLY!
It freezes beautifully, so you can stock up your freezer before the cold weather kicks in.
Vegetable beef soup ingredients and substitutions
It's important to choose the right cut of beef and the perfect combination of liquids for the broth.MEAT
- The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck.
I do not recommend using beef stew meat. It is a combination of cuts of meat that may not be right for this soup.
- Trim the hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef.
TO THICKEN THE SOUP
- For a thicker stew-like consistency, cut the beef stock back to 2 cups.
- Some people are sensitive to alcohol.
However, you can substitute with beef stock, grape, pomegranate, or cranberry juice.
- You can substitute onion for shallot if you are looking for a stronger onion flavor.
- 4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock.
- Dried Italian Seasoning is a fabulous convenience ingredient.
Tools to make this soup recipe:
- Dutch oven - This pot is perfect for searing and long cooking soups. It evenly distributes the heat and is perfect for this recipe.
- Garlic Press - One of my most used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!
Enjoy!
With love from our simple kitchen to yours.
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Watch this vegetable beef soup recipe video!
Yield: 12 (1-cup servings)
Rich Vegetable Beef Soup
This vegetable beef soup is the BEST EVER, loaded with juicy, tender beef and healthy veggies. You'll love this easy, comforting soup recipe!
prep time: 20 MINScook time: 2 hour and 20 MINStotal time: 2 hours and 40 mins
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon coarse ground black pepper
- 2 teaspoons kosher salt, divided
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 3 garlic cloves, minced
- 32 ounces (4 cups) beef stock
- 1 cup Cabernet Sauvignon
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 4 cups chopped red potatoes, bite-size pieces (about 1/2")
- 3 cups chopped baby carrots, bite-size pieces
- fresh parsley to garnish, optional
Instructions
- Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1 1/2" cubes. It takes about 5 minutes, but don't skip this step. It is sooo worth it.
- Combine flour, paprika, pepper, and 1 teaspoon salt in a large 1-gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.
- Warm olive oil in a large dutch oven (or heavy bottom pot), over medium-high heat, once you can feel the warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.
- Remove beef from flour and shake gently to remove loose flour. Place coated beef in the pan, one piece at a time, brown on all sides, about 3-5 minutes per side. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place them in your upside-down pot lid. Once the first batch is cooked, add the second batch and repeat.
- Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside.
- Once all beef is browned, add shallots and garlic. Cook until translucent, about 3 minutes.
- Add wine and deglaze the pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worcestershire and Italian seasoning, remaining 1 teaspoon salt. Stir to combine. Return beef to the pot.
- Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
- Meanwhile, prepare potatoes and carrots. Cut vegetables into bite-size pieces. Set aside.
- Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork-tender. Taste broth. If necessary, add additional salt to taste (mine was perfect).
- Garnish with fresh parsley if desired. Serve and enjoy!
DONNA'S NOTES
- I do not recommend using beef stew meat. It is a combination of cuts of meat that may not be right for this soup. The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!
- You can substitute onion for shallot if you are looking for a stronger onion flavor.
- 4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock.
- Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried oregano and 1/2 teaspoon dried thyme.
- For a thicker stew-like consistency, cut the beef stock back to 2 cups.
- I know some people are sensitive to alcohol. I will say the wine adds a fabulous rich burgundy flavor to the soup, and if you can use the cabernet, I highly recommend it. However, you can substitute with beef stock, grape, pomegranate, or cranberry juice.
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