This homemade vegetable beef soup is the BEST EVER, loaded with healthy veggies and juicy beef that is SO tender, you can cut it with a fork! You'll love this easy beef soup recipe!
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.
Other favorite soup recipes include our homemade chicken noodle soup and our slow cooker potato soup. When fall is upon us, my family craves comfort food, especially soups, chili, and stews.
Homemade Vegetable Beef Soup
Perfectly seared, juicy pieces 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 beefy vegetable soup requires very little active time to make, 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.
Ingredient Notes
- It's important to choose the right cut of beef and the perfect combination of liquids for the broth. The best cuts of meat to use for our homemade vegetable beef soup are either chuck roast, chuck shoulder, chuck-eye roast or top chuck.
Using these cuts result in meltingly tender beef that you can cut with a spoon. Using beef stew meat is not recommended. It is a combination of cuts of meat that may not be right for this soup. - Trim away any hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef. It only takes about 5 minutes, so don't skip this step; it is sooo worth it.

Ingredient Substitutions
- Alcohol - Some people are sensitive to alcohol. The wine adds a fabulous rich burgundy flavor to the soup. If you are able to use a cabernet, I highly recommend it.
However, you can substitute with beef stock, non-alcoholic wine, or grape, pomegranate, or cranberry juice.
- Shallot- You can substitute onion for shallot if you are looking for a stronger onion flavor.
- Stock- 4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock. Or, feel free to use vegetable stock if you want.
- Dried Italian Seasoning- This is a fabulous convenience ingredient. If you don't keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme.

The result will be the best beef vegetable soup you have ever eaten in your life. Scrumptious vegetables with beef that you can cut with a spoon.
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 homemade vegetable beef soup 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.
It freezes beautifully, so you can stock up your freezer before the cold weather kicks in.
Check out our video to watch us make the recipe. It's so easy!
Making Vegetable Beef Soup
Using the right cut of meat results in beef that literally falls apart as you eat it, but it's also important to cook it properly.PRO TIPS:
- Sear the meat. It's important to brown the beef first. As a result, it adds an unbelievable caramel essence and nuttiness to the dish.
Plus, it adds a depth of flavor to the soup that you can not create any other way.
- Deglaze the pan. The real magic happens when you pour rich and fruity Cabernet Sauvignon into the pan. 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.
- Add stock and veggies, then simmer. Then the beef stock is added, the beef is returned to the pot, and eventually, the veggies are added to the party.
Want a thicker soup?
For a thicker, stew-like consistency, cut the beef stock back to 2 cups. Or, you could make beef stew instead!
For a thicker, stew-like consistency, cut the beef stock back to 2 cups. Or, you could make beef stew instead!
Tools You'll Need for Making Soup
- 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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Yield: 12 (1-cup servings)

Homemade Vegetable Beef Soup
This homemade vegetable beef soup is the BEST EVER, loaded with juicy, tender beef and veggies. You'll love this easy beef soup recipe!
prep time: 20 MINS cook time: 2 hours 20 MINS total 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.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
This post, originally published in September 2014, was updated with a video and republished on Dec. 20, 2020
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Nice sop, but needs barley added to recipe!
ReplyDeleteSounds good. Let us know how it goes. Enjoy!
DeleteI added canned tomatoes, A chopped onion, fresh pearl onions. It was great even though I didn't add wine. It got better every day!
DeleteI made this today and it was amazing.
Delete...and onions.
DeleteI made this soup today and I added onions, and garlic. My family loved it. I didn't add the Worcestershire sauce. Also, I made this recipe in my pressure cooker and I took about 30 minutes from start to finish.
DeleteJust curious. I just got an electric pressure cooker. Do you use the same measurements as the stovetop? Thanks!!
DeleteI'm thinking of making this soup a day ahead. If I do, how do you recommend reheating it?
Deleteput the whole pot in the oven for a couple hours
DeleteAnonymous - measurements should be the same, but times would change.
DeleteBy how much, I wouldn't know.
Made this today and it was delicious. I cant find nutional info. Can you let me know where to find it?
DeleteThis soup looks fabulous!! Now that our searing hot weather is cooling down, I am going to try this very soon.
ReplyDeleteIt is truly amazing, M1CAL. My husband has been going bonkers over it all week. You know that "eyes roll back in your head" kinda good? Yeah. That good. Enjoy and let us know how it goes!
DeleteThanks for stopping by.
Hi Donna,
DeleteThis does sound amazing and I know that you're italian (me too) since this recipe is for an army. What are the quantities for say 4 people?
Dan
Thank You very much I will try this one I gues I used wrong cuts of meat
ReplyDeleteThe right cut truly makes the difference. I can't wait to hear how it goes. Enjoy and check back in with us after you make it.
DeleteI make beef stew a lot and always use chuck roast. I would add one to two dried bay leaves. Adds to good stew.
DeleteA week straight? Wow bet the family is ready for some pizza! It does look yummy though!
ReplyDeleteOh it is so good! You are going to love it.
DeleteMmm this looks great!
ReplyDeleteThanks Shelly! Let us know if you get a chance to try it.
DeleteGOD That Looks Good! ... *holding out my bowl* ...
ReplyDeleteThanks Garry! If only we could share soup through our website. Let us know if you get a chance to try it.
DeleteGoing to try...love the tips given for what kind of meats to use.
ReplyDeleteAwesome. Let us know how it goes and enjoy!
DeleteLooks good, but it needs onions,some celery and barley.
DeleteCan I buy a pot from you? Charge me ingredients and all your labor. I'm dead serious.
ReplyDeleteOh goodness, if only there were more hours in the day!
DeleteLove this soup
ReplyDeleteThanks Susan. It is pretty spectacular.
DeleteJust need me some carrots to make this...commissary tomorrow!
ReplyDeleteYay! Let us know how it goes Anita! Enjoy.
DeleteMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
ReplyDeleteYou can say that again Robert!
DeleteLooks like a good one.
ReplyDeleteIt is really amazing Cheryl! Let us know if you try it. Enjoy.
DeleteLooks savory. I just rammed my face into the phone.
ReplyDeleteOh my gosh! I just about sprayed my screen with the water I was drinking. It is pretty fabulous.
DeleteThis sounds great. It's a must try, and I just got some chuck.
ReplyDeleteAwesome Adrienne! Let us know how it goes. Enjoy.
DeleteI'm definitely going to try it, but what's the brand of wine you used?
Deleteits pretty watery so therefor a soup
DeleteLooks good but I wouldn't call this a soup, more like a stew. Which ever you call it, it looks ymmy.
ReplyDeleteIt is completely yummy!
DeleteCould you do this in a crock pot as well?
ReplyDeleteAbsolutely. Start the beef on the stovetop and after the meat has been browned and the pan deglazed you can transfer it to the crockpot. Enjoy and let us know how it goes.
DeleteHow long in the crockpot?
DeleteCrockpot cooking works best on low and cooking very slow. I cooked only with the crock for two years when I didn't have an oven or stove. I recommend that you begin cooking the beef, shallot/onion, and carrots by themselves in the crock on low for about two hours. Add in the potatoesafter two hours, so they don't turn to mush, and cook for another 4-6 hours (depending on your crock and on the weather that day). Good luck!
DeleteI like to loosely wrap the veggies, lightly coated in oil, in a foil pouch and put it on top of the stew, while it cooks in the crock pot. That way, you don't have to worry about timing and the veggies maintain a little texture, some tooth and don't turn to complete mush in the stew.
DeleteHubby's going to make this for dinner tonight.
ReplyDeleteYay for men that cook! Let us know how it goes. Enjoy.
Deletedoes it freeze well?
ReplyDeleteIt freezes very well. If you are cooking it specifically to freeze, slightly under cook the veggies (that way when they are reheated they will not get mushy). Allow to come to room temperature before sealing in containers. Defrost and warm in a saucepan over medium heat. Enjoy!
DeleteWhen you say defrost, do you mean to put the whole frozen chunk in a pot over medium heat. Or do I need to keep it in the fridge to thaw? Sorry, new to freezer meals.
DeleteI think she is talking about the frozen beef stew from your freezer. When you want to eat at a later date defrost at room temperature and then warm up on the stove in a saucepan.
DeleteI am not sure how I found your sight but it's been awhile and honestly it's one of my favorite on the net. Your page is so clean and your graphics are unbelievable. You and chad ever get approached to do a tv show? Keep up the great work.
ReplyDeleteI am so happy you found us! No plans for a TV show as of today, but you never know what the future holds!
DeleteCan't wait to try this soup. LOVE your bowls, too! Where can I buy???
Delete"Janet Lynn"?
DeleteAre you the same Janet Lynn as the gold medal winning ice skater from the Sapporo Olympic games?
...if not, I bet you're sick of this question. ;-)
Never cooked with wine before - where do you buy what you have listed? Or is there another that you could recommend?
ReplyDeleteThe wine really makes the soup. Entwine is sold at retailers nationwide. My Kroger actually sells it and I believe BevMo may as well. Enjoy and let us know how it goes.
DeleteDo you know where else I can buy Entwine? I live in FL and am having trouble finding a retailer but we are dying to try this! If not what would be a good substitute? I don't cook with wine often so I have no idea. :)
DeleteHave you tried buying Entwine at Publix??...I also live in south Florida.. if not try Walgreens liquor store.. hope that helps..
DeleteDo you freeze your soup with the carrots and potatoes already added?
ReplyDeleteI do freeze the whole thing. When preparing a recipe for the freezer I will slightly under cook the vegetables so that when it is reheated they do not get mushy. Let us know how it goes. Enjoy!
DeleteI made this soup yesterday. Definitely a hit!! PS I added a 28 oz can of diced tomatoes...just added more flavor
ReplyDeleteThat is a great addition. I am so happy to hear you loved it.
DeleteI made this soup last night. It is to die for. Absolutely delicious!
ReplyDeleteThat is awesome Susan! Did you save me a bowl?
DeleteIs there a variation without flour??
ReplyDeleteYou can omit that step and add the spices directly to the broth. It will be fabulous. Enjoy!
DeleteAre you on a gluten free diet? My son is also. When a recipe like this calls for flour, I use corn starch in place of the flour.
DeleteMade this today OMG it is so good !!
ReplyDeleteYay! We love it too. So happy to hear it.
DeleteMade this last night and my family absolutely LOVED it! Thanks so much for a fabulous recipe!!
ReplyDeleteThat is fantastic Brandi. Thrilled to hear you enjoyed it. Thanks for stopping by!
DeleteI am on a no carb diet - What can I use instead of potatoes so that I lower the carbs content? I was thinking parsnips - what do you think?
DeleteI too am on a no carb diet. My carbohydrate threshold is so low that I cannot eat any vegetables at all, if I want to lose weight. If I eat the equivalent of 2 inches of carrot I will gain 2 lbs. the next day. My advise to you is: just don't eat the vegetables, let someone else eat them. Cook with them but don't eat them. I use whole cloves of garlic. Peal the skin, and toss them in with the stock. One clove of garlic is about 1 gm of carb. I would use two heads of garlic cloves for this recipe. Oh my, somebody is going to comment that is too much garlic. If you have never cooked with whole cloves of garlic then don't comment. When fully cooked in the stock the result is the mildest, sweetest, taste ever. The longer you cook the garlic the milder the taste. Next find a good quality Carb Blocker product. I use
DeleteNutrilite Carb Blocker from Amway. I live in the Philippines so I cannot sell you the product. Find Nutrilite products in your local area and try it, it is the best and you can return it you don't like it. The recipe calls for "Entwine Cabernet Sauvignon" Brand of wine, and "Worcestershire" Brand of sauce. I am recommending "Nutrilite" Brand of Carb Blocker.
That low carb (or no carb) diet you are on is absolutely ridiculous and extreme! You need vegetables in your diet my goodness! Here's my answer to David Klein: As for potato substitutes you can use very successfully rutabagas 1 cup = 11.6 carbs, or turnips 1 cup= 6 carbs. Turnips lose their bitter taste when boiled. Look for smallish ones the size of a tennis ball. They will be even less bitter. You will be surprised how like a potato they taste! Enjoy~
DeleteI agree, no one should be on that much of a restricted carbo diet. If you gain weight that easily you are probably eating too much of everything.
DeleteSays loaded with veggies but I only see carrots, I would add some celery to this, bet it would add a great flavor
ReplyDeleteCelery would be great in here. Enjoy and let us know how it goes.
DeleteWe don't do alcohol in our home, I'm going to try it without it.
ReplyDeleteI know some poeple are unable to use the wine. I will say it 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 these:
DeleteBeef stock, grape, pomegranate, or cranberry juice
Enjoy and let us know how it goes!
I use Frè alcohol removed wine for drinking. Will try using that for this recipe.
DeleteCan I skip the wine? Or replace it with something else?
ReplyDeleteI know some people are unable to use alcohol in cooking. 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 these:
DeleteBeef stock, grape, pomegranate, or cranberry juice
Enjoy and let us know how it goes!
I should learn to wear a bib when I'm on your site -- it helps with the drool. lol This will be on the menu this week. I have a bag of parsnip to use up, so I will add them to the soup with the carrots and potatoes. I know from experience that your recipes are delicious. You have some of the best soup recipes going!! And your photography is superb, which only adds to the drool factor. Thank you, Donna, for all your deliciousness!!
ReplyDeleteThank you for the compliments. You totally made my day! I am so happy you love our site. I can't wait to hear all about your soup. Let us know how it goes. Enjoy!
DeleteI added some V8 juice too. So good.
ReplyDeleteIt's whats for dinner tonight!
ReplyDeleteI made this sunday and it is delish! I too added canned diced tomatoes. I also added mushrooms and zucchini! this is a keeper!
ReplyDeleteDone it, in Costa Rica, tks it got asesore favor and my family loved it
ReplyDeleteHow long should I cook this in the crock pot?
ReplyDeleteDiane McC
I don't care for the taste of red wine in my soup/stew, any suggestions on what to substitute it with?
ReplyDeleteI know some people are unable to use alcohol in cooking. 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 these:
DeleteBeef stock, grape, pomegranate, or cranberry juice
Enjoy and let us know how it goes!
I'm in Canada, so I'm not sure I can get the Entwine. Can I use any cabernet sauvignon in its place?
ReplyDeleteThe rule of thumb is "only cook with wine that you would drink". So if you have one in mind, I would give it a shot. Enjoy and let us know how it goes.
DeleteOMG I just made this...DELISH!!! Was hard to control myself to not go back for seconds, thirds, fourths, you get the point. Thanks for sharing!! Definitely added to my favs!!
ReplyDeleteWOW!! Loving the sound of this!! I love soup recipes!! Pinned it!!
ReplyDeleteThis was absolutely THE beat soup ever! It was definitely the wine that made the difference. Plus the Chuck steak. I usually use stew meat when I make soup. Not anymore! I did add frozen peas at the end. It was a little more colorful and my husband loves them. He said this was wonderful, the beat soup I've ever made.
ReplyDeleteWell I am guilty of changing this out a bit. Trying for low cal/weight loss recipes so didn't use the butter-just a bit of olive oil and about half the meat. Also added lots of chopped cabbage, zucchini and green beans. It is the "sauce" that makes this really delicious. We are off of alcohol also, but do cook with it for flavor and it really, really enhances the flavor of this soup.
ReplyDeleteI purchased Layer Cake Cabernet Sauvignon 2012. Is this one ok? I don't know much about wine
ReplyDeletecan I use oxtail?
ReplyDeleteYou should indicate in the recipe whether or not to peel the potatoes.
ReplyDeleteI just made this soup,but I used Oxtail instead. It tastes soooo good.
ReplyDeleteThis was amazing! Now it is a go to fav!
ReplyDeleteOooh, comfort food! I need to find that wine around here. I've seen a couple people raving about it now.
ReplyDeleteI wish I was having THIS for dinner, it looks delicious and the weather cooled off tonight and it would have been perfect, do you deliver :)
ReplyDeleteWine and beef are some of my favorite things, yummm!!!
ReplyDeleteI've not heard of the wine but I'm going to have to keep an eye out for it now. You had me as soon as you deglazed the pan with the sav blanc
ReplyDeletemy husband was amazed, it was so good! Thanks for a great recipe!! Oh, I didn't have Italian seasoning, so I made a mix of garlic, oregano, salt, pepper, and red pepper flakes. It had a bit of kick!
ReplyDeleteI made this soup. I hope I could show you the picture of my finished product (copycat).
ReplyDeleteDonna, this looks like pure comfort food! I love dishes like this when the weather is cool. This will be perfect this weekend!
ReplyDeleteI made this tonight, it's absolutely divine!
ReplyDeleteGrubbin! Just made it it this afternoon. Koodos for the recipe
ReplyDeleteWould Merlot work for the wine in this recipe?
ReplyDeleteYou could use merlot, but cabernet is the best in this soup. Enjoy and let us know how it goes.
DeleteI'm making this dish tonight for the first time. It's freezing outside so I thought this looked perfect for dinner. Thank you for the recipe :-)
ReplyDeleteAwesome. Let us know how it goes!
DeleteGetting ready to make this for dinner tonight. Following your recipe, but instead of using the dried Italian seasoning I'm adding fresh rosemary and thyme...Can't wait!!!
ReplyDeleteI made this for dinner Monday night. I have made beef stews before, but nothing remarkable. In fact, when my husband and my teenage boys asked what was for dinner, they were not too excited. So, after I cranked out this recipe, unsolicited, they declared that it was the best beef stew they ever had. One thing that I think that makes the difference is using chuck and not stew meat like you suggested, and coating in flour and spices is genius! We do not drink alcohol and I subbed out the wine with cranberry juice and it worked great! This might say 12 servings, but can I say that five men ate it all, before I got any! (Delivery guys were installing my new washer and dryer, they came late, during dinner time and as I was overseeing that, these guys ate it all- I only got to taste it as I was cooking.) They were all embarrassed when I told them that I didn't even get to have any, but they declared they couldn't help themselves it was so good! Yeah so, good thing they are cute.... making it again soon.. next time while they are at school, so I can get the first bowl :)
ReplyDeleteI am so excited that your family loved it so much they ate every last drop! You totally made me grin. The cranberry juice is an excellent swap for the wine. Pomegranate and grape juice work very well too. Thank you so much for sharing your story!
Deletewhat is the substitute i can use for Entwine Cabernet Sauvignon?
ReplyDeleteThank you for this fantastic recipe! We seldom drink and hence I replaced the wine with 1/2 cup of red grape juice. My experience with chuck (I used chuck tender) has been undesirable as it often turned up dry. So I tried beef shin instead and it was marvelous. I need to extend the cooking time to allow the meat to become tender. Oh ya, I used home-made chicken broth as it was available then. Thanks again! :)
ReplyDeleteI made this recipe last week and it was truly amazing. Thanks so much for posting it. Wondering if anyone has tried this with coconut flour or almond flour to replace the regular. Also, would this work with turnips in place of potatoes. Potatoes seem to cause joint inflammation so I try avoid them. What about mushrooms? Thanks -
ReplyDeleteHave a pot of this on the stove, it has 30 minutes left! I tasted it and I can't wait for it to be done!!!!!! So yummy!
ReplyDeleteMy experience with soups and stews on the stove have always been pretty disastrous. I do not have the ability or the patience to do it right or well, so I rely on my crock pot for those kinds of things. Do you have any conversion suggestions for a crock pot? Or has it even been tried? Please let me know. This looks so good I would love to attempt it!
ReplyDeleteThe crock pot works just fine and you do not have to watch it. Just cook until done. That's how I cook everything. I don't see why you should change a thing to use a crock pot!
DeleteMy experience with soups and stews on the stove have always been pretty disastrous. I do not have the ability or the patience to do it right or well, so I rely on my crock pot for those kinds of things. Do you have any conversion suggestions for a crock pot? Or has it even been tried? Please let me know. This looks so good I would love to attempt it!
ReplyDeleteSeriously, why post comments when you have never MADE the recipe. Nobody really cares that it "looks good to you." Just try the recipe and if you have helpful comments, then post them. Otherwise stop wasting people's time.
ReplyDeleteMade this last week it was really amazing my husband and my daughter loved it! I am making it again today, since its my husbands birthday today. Thank you so much for sharing the recipe!!!!!
ReplyDeleteOh my - just made this and it is fabulous! I think I may need to double the recipe....everyone loves it. Nice recipe to share with a new mom and her husband!
ReplyDeleteI made this last night for dinner. It was wonderful and so rich tasting. I made it in a slow cooker on low, I put it together in the morning and it was ready after work. It is a great recipe to help control the amount of sodium you take in. I will make this again.
ReplyDeleteThis recipe looks sooo delicious. Thank You for sharing it. I'll try to make it today.
ReplyDeleteCan I substitute the shallot for a red onion?
Sorry for asking this, but what is the best beef stock to use?
Absolutely feel free to use 1/4 red onion in place of the shallots, it will obviously lend a more oniony flavor but will be fabulous. Enjoy and let us know how it goes.
DeleteHello Donna, this recipe is so delicious! thanks for sharing it with us. I do have a question and this is about the soup bowl you have used I really love it... what brand it is?
Deletethank you again :D
This stew was amazing! I didn't add wine because we don't drink it, but even without it..it was hands down the best stew I've ever tasted/made (and I've made a lot of them with 4 growing kids)! It's now the only one I will ever make again! It's was so full of flavor and rich! The entire pot was nearly eaten in one dinner (next time I'll double it). I think I managed to sneak the last bit for leftovers the next day! Highly recommended!
ReplyDeleteThis is one of the best soups Ive ever had!!!!! My hubby who doesnt care for soup LOVES it :) Didnt change a thing and it came out perfect!!!!
ReplyDeleteCan i use garlic and onion powder in place of the shallot and minced garlic. If so how much would i use?
ReplyDeleteOk I have the stock and beef simmering now.... it really looks like the liquid will not be enough to cook potatoes and carrots!! I halved all ingredients. Should I add more stock? water?? Hellllp!
ReplyDeleteIt won't hurt to add more. I usually add a little more than the recipe calls for. Just eye it. I made this again last night and only 2 small portions remained for leftover today! It's seriously delish!
DeleteI've used this recipe and made it as Stew a couple of months ago by eliminating 16 oz of beef stock as you suggested, so that was an excellent comment, thank you. My husband and I absolutely loved it!! I did use extra fresh garlic, because we like it, and added about 2 Tbsp. Tomato Paste which always gives any brown stew recipe extra oomph!. I'm making this recipe again this week for a guest and we're pretty sure she'll love it as much as we did! Thank you for the excellent guidelines! The leftovers were excellent as well. Thank you!!
ReplyDeleteLooks yummy, gonna try that now.
ReplyDeleteCan you cook this all when it is done in a slow cooker?? Just wondering how that would be. I hate to have it burn when I forget at times in the sauce pan :)
ReplyDeleteI made this soup tonight for supper and it was amazing! I made a few additions because I like a lot of vegetables. I added a can of diced tomatoes, some fresh green barns, and some frozen corn. My 8 year old want to finish every ones and asked to take the leftovers in her lunch at school tomorrow. So good, thanks for the recipe!
ReplyDeleteI just made this soup and it is DELICIOUS! I added a bit more salt and pepper (that's just my taste) and some celery but everything else was pretty much per your recipe. The meat was quite tasty and very tender. I look forward to eating this for the next few days!
ReplyDeleteThis is on the stove right now, it's for dinner, dinner will be early according to the wonderful aroma coming from the kitchen. Can't wait, the broth is phenomenal already! Thank you TSRI.
ReplyDeleteThis soup is awesome....I made last week for some friends everyone raved over it...I think the wine is the key..
ReplyDeleteThis was soooo YUMMY! My whole family loved it. Hubs said add this one to e go to list. I used pearl onions, they were a nice a addition. I also used grape juice instead of the wine. It was delish! Thank you for this wonderful recipe.
ReplyDeleteMy sister made this recipe and it was delicious! I'll be making, too.
ReplyDeleteJust made this and it's AMAZING. Truly the best recipe I've ever made for beef soup (and better than any beef stew recipe too). The flavors are perfect. I did make a couple adjustments, which I try not to do my first try at a recipe, but after tasting the broth I wanted a little extra kick. I added a teaspoon of salt, an extra pinch of italian seasoning, an extra pinch of pepper and a can of diced tomatoes (which really complimented the texture and flavor). I keep eating it even though I'm completely full. Can't wait for my husband to come home and try it. Thank you!
ReplyDeleteWow, this is too good to be true. I didn't even finish making it because I couldn't resist the temptation to just take it off the stove and eat it. I got up to adding the red wine and deglazing the pan and then I added one cup stock, the carrots, some herbes de provence, cooked 20 more minutes and served over egg noodles. Fabulous comfort food! Thank you so much. Next time I'll try to finish it through.
ReplyDeleteCan’t wait to give this recipe a try! You have a beautiful blog with so many great recipes.
ReplyDeleteThank you Christina! Let us know how it goes. Enjoy.
DeleteI made this recipe last night and it was great. I added flour and water while simmering to make it a thick beef stew, it turned out delicious and me and my girlfriend loved it.
ReplyDeleteI made this recipe for me and my girlfriend last night--and it was GREAT. I added flour and water while simmering to make it a thick stew, and it was awesome. I highly recommend this recipe.
ReplyDeleteDonna, I never review anything so writing this is a rarity for me. I have made this dish at least 10 times now and its a family favorite, I simply love it! Im a stew freak and this is the best Ive ever had--in restaurants, other recipes etc. Thanks for posting it!
ReplyDeleteABSOLUTELY OUTSTANDING! I too will have to make a huge batch for the freezer, my husband raved over this...however at our house it will fall short of serving 12, he ate a serving bowl full of this soup!
ReplyDeleteIt's rare for me to add a new recipe in my files, but this is by far the best stew recipe there is. Please don't leave the wine out, it really makes it! Also, I'd like to add something; I started using Better Than Bouillion, Roasted Beef Base. It's in a jar at walmarts and adds the best flavor. Thank you lady for this recipe, it's outstanding if you follow your instructions..
ReplyDeleteThis has been our favorite since the first time I made it! For the past two years (and now), there are always containers of this soup in our freezer! Love it, thank you!!
ReplyDeleteI made it and put it in the crackpot to ccoo, and I have Thieves oil diffusing. It definitely smells like fall in my house today. Thanks for the recipe!
ReplyDeleteWhat kind of meat so you use?
ReplyDeleteI used filet mignon as it was actually on sale in my area and used cornstarch in lieu of flour. I also did not add in worcestershire and this soup came out really tasty and the wine really gives it an extra depth of flavor. It also smells great, thanks!
ReplyDeletegoing to try this need to go grocery shopping and get the meat , but it looks yummy if it turns out like my chicken it will be a winner last week made a huge pot of homemade chicken soup hubby was sick and else is better when you are sick .
ReplyDeleteThis is a very good and simple recipe. The end result is an amazingly rich beef soup....comfort food for sure on cold day.....I doubled the stock portion of recipe and used 1.6 pounds of the meat...I also added a few root vegetables and scallions in addition to the potatoes...Highly recommend this recipe...
ReplyDeleteI didn't believe it, but this IS the best stew I've made. I didn't follow the recipe exactly but I think the real secret is the Italian seasoning - I've never put that in my stew before. I used outside round roast, added celery and turnips (or rutabaga's for those of you who know better), and a Shiraz wine. I used up all the beef broth and it still made a nice stew with lots of gravy. Thanks!
ReplyDeleteSmells and tastes delish! I made it exactly as written but now I want it a bit more stew like as it is too soupy. Suggestions for thickening the broth at this point? We are gluten free and I used GF flour to begin with. Thanks!
ReplyDeleteWhat an amazing recipe for beef stew! I am a connoisseur of soups/stews and found this recipe to be a winner. My husband has said he will be eating this for breakfast and lunch!!
ReplyDeleteI am going to make this Thursday because it's supposed to rain here in California. The base of this soup reminds me of beef bourguignon. Instead of 3 cups of carrots I will add broccolette, mushrooms and green beans along with the carrots. I may add barley too depending on how dense it is. I love soup. Now would be a good time to make bread in my bread machine too! Thank you!
ReplyDeleteI made this tonight and it was SO good! I have never made beef so tender and flavorful! I used a chuck roast. Left out the shallots because we don't like onion. Other than that followed the recipe as written. This is a genuine winner!!
ReplyDeleteThis was great. I used Shiraz since that's what we had. I made stew, but kept the same amount of broth - didn't measure the veggies, but did add turnips (rutabaga, these days).
ReplyDeleteI'm making this as I type. I cold here so this is gonna be really good. Thxz 4 sharing recipe.
ReplyDeleteEnjoy, Terry! Let us know how it goes!
DeleteMade this many times. Very flavorful.
ReplyDeleteWe are so happy you enjoyed it!!
DeleteHi Donna, I would love to try this in a Crock Pot. What will I have to do differently and for how long? Thanks so much. This sounds AMAZING.
ReplyDeleteThis recipe is amazing ...I used leftover Prime Rib Roast that I had in the freezer from Christmas, and leftover Pinot Noir.....OMG it's still simmering but tasting it just now it is over the top delicious. Thank you for giving us this recipe.
ReplyDeleteEnjoy, Megster! Let us know how it goes!
DeleteThis soup was delicious. I didn't add red wine, but can't imagine it being any better. Served for Sunday lunch with hot rolls. Looking forward to leftovers. Thanks for yet another amazing recipe.
ReplyDeleteThank you, Dot!! We are so happy you enjoyed it!
DeleteSuch a delicious dish! Can i use store bought beef broth or beef consomme instead of beef stock for this recipe?
ReplyDeleteHi, I'm going to make this tomorrow and I was wondering if you could give me crock pot instructions? Thanks so much!!
ReplyDeleteI have not tested it in the slow cooker, but this is what I would do: Start the beef on the stovetop and after the meat has been browned and the pan deglazed you can transfer it to the crockpot. Enjoy and let us know how it goes. I will be working on a slow cooker version this fall, so keep an eye out.
DeleteI will eb making this as well tomorrow!! Will give a full report.
ReplyDeleteAwesome!! Enjoy and let us know how it goes!
DeleteOh my Lord!!!!! Just finished making it. This recipe is too die for!!!!! I didn't use the wine just deglazed the pot with beef stock, and I also added diced tomatoes and celer. Just delicious!! I ate off a bowl in a snap. Now my go to recipe for beef soup.
ReplyDeleteWe are THRILLED you enjoyed it, AliG!!!
DeleteHi - the recipe is unclear what you do after you trim and cube the hard fat and silver skin?
ReplyDeleteI don't think I am understanding your question. What you do in the recipe? I would proceed with the next step.
DeleteI made this for the first time tonight. It was very delicious, but I felt like it was too "Broth-y". I saw that you can cut the beef stock to 2 C to make it more stew like. When you do this, do you still use the same amount of spices? I used pinot noir because that is what I had, but I think the cab would've been much better because it is a deeper flavor.
ReplyDeleteI am so happy you enjoyed it. The photo is the original version which is like a hearty soup. When I make it the way I like it, I just cut the beef stock and leave everything else the same. It is fabulous both ways. Enjoy and let us know if you get to try it with the cab. It is our favorite soup. It's on the menu next week and we can't wait.
DeleteMade this many times. It is great!
ReplyDeleteThanks so much!!! We are so happy you enjoyed it!
DeleteI have been making this for a couple years now, but never commented. My dad is in love with this recipe. I do tweek it a bit because he loves pearl onions instead of shallots and peas in his. I also use pino noir (because it's just what I usually have in the house). So good!
ReplyDeleteWe are THRILLED to hear that, Kelly!!
DeleteOh my goodness! this one looks so amazing!!
ReplyDeleteThanks so much, Linda! Enjoy and let us know how it goes!
DeleteIt is as amazing as it looks, superb flavor. I did not have wine so I used grape juice with a tablespoon of vinegar. I did use stew meat, but it still turned out very tender and flavorful. I will make this again and again.
DeleteBest stew ever! Dont think I will ever make a different recipe! I used Elk meat instead of beef and it was amazing! Even my 8 yr old ate it!
ReplyDelete