Best Ever Hearty Beef Soup (With VIDEO)

Look no further, this is the BEST EVER Hearty Beef Soup! This vegetable beef soup is loaded with tender, juicy chunks of beef that melt in your mouth and a glorious rich soup loaded with vegetables, it is truly the ultimate comfort food.

This simple homemade beef soup recipe has 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.

How To Make Beef Stew

Chad has been asking (almost begging) for beef stew or beef soup. Fall is upon us, and my family is craving comfort food. I wanted to create the ultimate beef soup for Chad (I prefer the beef stew).

So, I started with the right cut of beef and chose the perfect combination of liquids for the soup. What I created was far beyond what I had ever imagined.

Perfectly seared tender chunks of beef in a rich red wine beef broth with vegetables. You just can’t help but linger over every bite. It is our favorite soup of all time.

It blows up on our website all year long as millions of people flock to our site to get the recipe. It’s the ultimate meal in a bowl.

Beef Soup Recipe

The right cut of meat results in this tender melt in your mouth beef. It is perfect for this dish! The beef is browned first, adding an unbelievable caramel essence and nuttiness to the dish.

It adds a depth of flavor to the soup that you can not create any other way.

The real magic happens when the pan is deglazed.  I chose the rich and fruity Cabernet Sauvignon; with hints of thyme and raspberry, it is a perfect pairing for beef soup.

The scrumptiously browned bits are scraped up and dissolved into the wine building a fabulously flavorful base for our creation.

Then the beef stock is added, and the browned beef is returned to the pot, and eventually the veggies are added to the party.

The result is the Best Ever Hearty Beef Soup you have ever had in your life.  Tender chucks of beef that you can cut with a spoon, scrumptious vegetables and the most dynamic soup that I have ever tasted.

The wine adds this amazing rich flavor to the soup making this the quintessential beef soup.  Trust me; you'll never need another recipe.

With only 20 minutes of active time, I am sure this easy recipe will be on your menu again and again. I already have a freezer stocked full of Chad's new favorite, Hearty Beef Soup, to last us the season (maybe only the month at the rate he is devouring it).

Helpful Tips to make the Best Ever Hearty Beef 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!
• 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. It takes about 5 minutes, but don't skip this step.  It is sooo worth it.
• For a thicker stew-like consistency, cut the beef stock back to 2 cups.
• Some people are sensitive 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.

What you will need to make the Best Ever Hearty Beef 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 moist 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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Check out more of our favorite soup recipes: 

Slow Cooker Potato Soup
25 Minute Bacon Beer Cheese Soup with Chicken
Simple Crock Pot Chicken Dumplings
30-Minute Chicken and Dumplings  
The Best Ever 25 Soups and Stews

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See how easy it is to make Best Ever Hearty Beef Soup. Watch the video!!!

Yield: 12 (1-cup servings)Author: Donna Elick

Hearty Beef Soup

Look no further, this is the BEST EVER Hearty Beef Soup! This vegetable beef soup is loaded with tender, juicy chunks of beef that melt in your mouth and a glorious rich soup loaded with vegetables, it is truly the ultimate comfort food.

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 garish, optional

Instructions

1. 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.
2. 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.
3. Warm olive oil in a large dutch oven (or heavy bottom pot), over medium-high heat, once you can feel 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.
4. Remove beef from flour and shake gently to remove loose flour. Place coated beef in 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 in your upside-down pot lid. Once the first batch is cooked, add the second batch and repeat.
5. Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced.  Set aside.
6. Once all beef is browned, add shallots and garlic. Cook until translucent, about 3 minutes.
7. Add wine and deglaze 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.
8. Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
9. Meanwhile, prepare potatoes and carrots. Cut vegetables into bite-size pieces. Set aside.
10. 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).
11. Garnish with fresh parsley if desired. Serve and enjoy!

DONNA'S NOTES

1. 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!
2. You can substitute onion for shallot if you are looking for a stronger onion flavor.
3. 4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock.
4. 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.
5. For a thicker stew-like consistency, cut the beef stock back to 2 cups.
6. I know some people are sensitive 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.

http://www.theslowroasteditalian.com/2014/09/hearty-beef-soup-recipe.html

Recipe developed by Donna Elick The Slow Roasted Italian
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