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.
Recipes Like Hearty Beef Soup
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.
- 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.
- 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.
It freezes beautifully, so you can stock up your freezer before the cold weather kicks in.
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.
- 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!
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Hearty Beef Vegetable Soup + Video
- 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 beef stock, 4 cups
- 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
- 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!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2014, updated and republished December 2020
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